How Rice Vinegar is Made

Plain White Rice vs. Sushi Rice

The rice that we use in the sushi at our Bellevue Japanese restaurant is not just normal steamed rice. If you’re familiar with sushi, you may have noticed that sushi rice has a subtle taste and texture to it that goes beyond plain white rice.

So, what is it that turns normal rice into sushi rice?

The answer is sushi vinegar. This is a special variety of vinegar made by mixing rice vinegar with other ingredients. The specific recipe will vary from place to place, but the rice vinegar is fairly universal; the taste of white vinegar is too strong, and would overpower the subtle tastes that you find in sushi. In general, sushi vinegar consists of the rice vinegar, salt, and a sweetening agent like sugar, sake, or occasionally nori.

Anago: the Saltwater Eel

Anago – Sea Eel

When it comes to eels in sushi, many Western diners are most familiar with the freshwater unagi. Somewhat less common among other sushi restaurants is the saltwater variety of eel, known to the Japanese as anago.

Difference Between Freshwater and Saltwater Eel

Anago is distinctive from its freshwater cousin in its texture and taste. Many people find it to be pleasingly soft and sweet, with a somewhat less oily quality. While the unagi is generally grilled before being used in sushi, anago will usually be simmered. You can find this exciting taste sensation at our Bellevue Japanese restaurant, so come on down to Flo Bellevue to try some anago today!

Knowing Your Sake

Sake at Flo Bellevue

At our Bellevue Japanese restaurant, we offer an extensive list of different kinds of sake to go with your sushi dining experience. If you’re not familiar with sake, you might be confused by the different categories you find.

What is ginjo and daiginjo sake?

Ginjo and daiginjo both represent premium varieties of sake. These are produced by polishing the rice grains further before fermenting them into the wine. Ginjo is made with rice that has had 40% of its mass polished away, while daiginjo has been polished down to 50% or less of its original size. This creates a lighter, more delicate, and more complex taste in the finished product. Consider trying one of these fine options as a complement to your next sushi meal at Flo Bellevue.

Eat Right: Eat Roe!

Have you ever tried roe?  If you haven’t, come and take the plunge at our Japanese restaurant in Bellevue!  Though many westerners can be leery about thinking of fish eggs as a food item, there are many benefits to making them a part of your diet.  Not only are they a delicious part of any sushi, but they’re surprisingly healthy!

It’s been found that roe is the greatest natural source of Omega-3 fatty acids.  These acids, which are abundant in most forms of seafood, are essential to maintain proper circulatory health and battle all sorts of crippling diseases.  Fish eggs, especially those of the common salmon, are particularly rich in Omega-3.

So if you’re ready to benefit from the powers of roe, order up a plate of our favorite sushi!  We offer both ikura (salmon eggs) and tobiko (flying fish eggs).

Udon: Japan’s Powerhouse Noodle

Have you been feeling low on energy lately?  Come to our Japanese restaurant in Bellevue to try a bowl of udon!  These noodles are legendary in Japan for their ability to deliver a quick and long-lasting supply of energy.

The secret to udon is its easy digestibility.  Under a laboratory setting, these noodles have proven to dissolve in digestive enzymes much faster than other pastas, and a full three times the rate of beef.  So quick is the digestion process that you don’t have large amounts of blood rushing to your stomach; this allows heat to remain in the extremities.  Udon is therefore popular in Japan as a cold-weather meal, or as a meal for people battling a flu, as the unique readily-available energy of the noodles are able to give the body the power it needs without taking blood away from the areas that need it.