The top-of-the-line Zojirushi rice cooker. We’re showing it off this weekend!
We’ve been on a rice kick of late, and for good reason. It’s arguably the most popular food on the planet. And since we’re tinkering with the Zojirushi rice cooker for our in-store demo this week, what better time to visit the uber-grain?
Of course, a food with this much historical significance and variety can’t really be fully documented in a 500-word blog post. Rather, we wanted to answer a few frequently asked questions, ones we get from customers and ones we sometimes have to ask our chef friends.
Rice is kind of like a complicated electronic that you use as a footrest. There are so many things to do with it, but we often settle for the easiest – and blandest – use. Dear friends, let us open our rice owners manual, and see what we’re really working with here…
Filed under Cookware, Rice
We were feeling a little classy and metropolitan this week, so we tried our hand at sushi-at-home. It’s always a thrill to sit at our favorite sushi bar and watch the chef maneuver his way through high-grade fish, veggies and that oh-so-sticky rice. Count me as one person who can eat his weight in “Dancing Dragon Maki Rolls”. So, why not try it at home? Thankfully, our staff member Mandie did just that.
Avocado, salmon, champagne mango and cucumber. (Drool now.)
The key to good sushi, as with any meal, is to use good ingredients. In that regard, sushi-grade salmon (a common choice, and what we used) or tuna is essential. Choosing what sushi-grade actually means can be as murky as a delicious Miso soup, however.