Why go the extra mile?
In addition to the "Love" I put into our sushi rice, there is one special ingredient I use when cooking rice.
Water.
Yes, not just plain water. It's a special spring water.
This monthly ritual takes me to the hour drive on the winding road. My car is full of plastic water jags and bottles, I enjoy the spectacular scenery. My favorite time is the evening because I can watch the beautiful orange sunset. It's a gift from nature.
I get excited to pour the fresh spring water into my small personal water bottle and then drink it.
Interestingly, the "fresh" water tastes different than the one that sits for a couple of weeks in our kitchen. What's the difference? I always wonder. Is it the freshness of the water? Then, what exactly is the freshness in water? Does oxidization affect the freshness of water? If so, how? Does that have to do with the energy of the water? I really don't know. Nonetheless, all I know is there is a difference between fresh water and not so fresh water.
This spring water is special. I use it for cooking rice for special private dinners and catering. If you are one of the lucky ones, you may have noticed the rice tasted sweeter. The water makes tea and coffee taste mild. No bitter aftertaste. Miso soup with this sparing water has clean, smooth taste. It brings out the natural flavor of the ingredients.
Many people asked me why my sushi rice recipe calls for "mineral water." That is because what kind of water you use makes a difference.
Cooked rice contains roughly 60% water, meaning more than half of the rice you are eating is water. Naturally, you want to use the best tasting water possible to cook rice.
In Japanese cuisine, there is a phrase "adding an extra effort," similar to the English phrase "Going the extra mile." It is a philosophical part of Japanese culture
The extra effort doesn't need to be a significant one. It can be any effort. It's not about how big, how small, how significant it is. It's the thought that counts.
In sushi, that extra effort would be something like curing horse mackerel with salt for five minutes, smoking salmon for sashimi, placing pink peppercorn on Tai/Sea Bream nigiri and so on.
These extra efforts can be easily ignored. Our mind will tell us, "What difference would that small step make? I can skip it and it will be just fine." Contrary to our thinking, these small steps always make a difference.
If I walk an extra mile, it will take me about extra twenty minutes. If I were to drive, it would take me an extra minute.
Is it worth it to spend extra time to see the beautiful sunset and the smiling happy faces of the people eating my sushi?
I think so.
Interested in tasting the sushi rice cooked with the fresh spring water I pick up?
Request a quote. Happy to assist you in organizing your events.