sushi-itamae masters (sushi chefs) compete to create the perfect sushimeshi. Why? Because exceptional rice can elevate any piece of sushi to an unforgettable gastronomic experience. Texture is key ...

To hear the cook, writer and teacher Sonoko Sakai tell it, “1955 is the year my mother was liberated.” Several things ...

Let’s get started with chirashi sushi, because it is perfect for Tanabata ... sliced ingredients mixed in with the rice, while the ingredients are scattered on top in chirashi.