There’s a lot of sushi going on at Ginza sushi bar in Tokyo.
But one of the biggest draws is the rice, which is made from a unique rice flour that comes from the city of Kumamoto, a city on the Japanese island of Okinawa.
The rice is then ground into a thin paste and blended with katsuobushi — an oily, raw fish paste.
When cooked, the rice flour and katsuoba paste mix and combine to form a smooth paste that coats the rice and provides a deep flavor.
You could also use katsuobi-bun, a Japanese-style fish paste that has a fishy, fermented taste, but it’s not exactly sushi.
Instead, Ginza’s new rice is made with the fresh, local ingredients that you find in Kumamoto — and that’s the main reason why the bar is known for its fresh, fresh ingredients.
“Kumamoto is known as the sushi capital of Japan,” says the owner, Shizuo Fukumura.
“The rice in the city is the best in the world.”
He’s referring to the quality of rice that is imported from Kumamoto.
And he’s not just referring to that, but to the way that the rice is ground.
A lot of the katsuo is ground in the same way as the rice.
It’s ground in a single-sided mortar, like a coffee grinder, so that it doesn’t go into the rice as it is ground, but rather is ground into an oily paste.
“This makes the rice much more porous,” says Fukumara.
“There’s a difference between rice and ketchup,” says a sushi chef who works at a popular Japanese restaurant in Tokyo called Kuroyuri.
He says that, at Kuroyori, they grind their rice to a uniform consistency, which helps the rice absorb more of the water from the water and the oil, which adds to the taste.
The sushi chef adds, however, that they also grind their katsuya — the rice paste used in the preparation of the rice — to a finer consistency than what you see at the Ginza restaurant.
So, for example, he might grind his katsuyaki to a fine consistency.
“You have to make sure you do the same to your rice,” he says.
That difference in the consistency of the ingredients can affect the taste and texture of the sushi, he says, but the most important thing is the quality.
“In Japan, you have to use only the best ingredients,” he adds.
“If you’re making something like rice and a fish paste, you need to use that.”
The best ingredients at Ginzo are made from rice, but there are a lot more options.
Fukumaro says that the sushi is best made with fresh katsuori and kashi — the Japanese-grown fish paste — and you can get it raw or cooked.
The chef at the popular Tokyo sushi restaurant says that they grind katsu-a-kashi to a “perfect consistency.”
You can also use fresh kamae, a type of sushi that comes with the rice in it.
It is a Japanese style of sushi where the fish is cooked in the water, but then then steamed.
It has a slightly bitter taste and is sometimes served with vegetables and salad.
Fukumsa says that kamaes are also good for making salads.
The best way to make your own sushi is to order it from a sushi restaurant.
“I make my own sushi at home,” says Shizuhiro Fukumoro.
“It’s easier to make sushi than to order a sushi.
You just chop up the rice for the sake of convenience.”
You can get sushi made in a rice cooker, too.
The Japanese-sushi restaurant is known to offer a range of fresh and local ingredients, and it’s easy to find a place to eat sushi in Tokyo’s Ginza neighborhood.
Fukume says that it’s a great time to visit, and a great place to hang out if you’re visiting Japan for the first time.
You’ll be surprised at what you’ll find, he adds, especially when it comes to sushi.
“People come to Tokyo because it’s convenient, but if you see something that looks good, you will want to go to that restaurant.”