Part Sushi, Part Sashimi, All Chirashi


I don’t know what the infatuation with fancy sushi rolls is, but I was never a fan.  Sure, the occasional Dragon Roll, Volcano Roll, Caterpillar Roll, or whatever roll is ok to eat from time to time, it’s just that I never found them to be authentically Japanese.  That being said, I’m more or a sushi and sashimi man.  However, those two take a back seat to my favorite Japanese dish, Chirashi.  To me, it’s part sushi, part sashimi, and all deliciousness.  To describe it to the lowest common denominator, it’s just scattered pieces of raw seafood over seasoned rice.  It’s one of those dishes that looks easy to make, but takes years of practice to get right.chirashi-kamehachi
Every Japanese restaurant has it’s own version of Chirashi, but when it comes down to it, the basics of the dish is all the same.   The selection of seafood used and the amount of rice given varies, not to mention the price.  I’ve had great Chirashi at great  prices, and I’ve had less-than-stellar Chirashi at absurdly high prices.  Usually, the price of the dish ranges from $15 to $25 dollars.
Without a doubt, the seafood should be fresh and plentifyl, and second of all, the rice is not to be overlooked.  Having the right skills in preparing the seafood is important, but having the ability to make great rice is just as equal.  Don’t underestimate the texture and flavor of the rice.  It’s all about having complimentary ingredients.

So, the next time you go to a Japanese restaurant, be sure to give Chirashi a try.

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