Recently, most sushi
chefs cook rice with a
rice cooker. It is easy, and requires less attention to the cooking
There are still some chefs that go far as trying to emphasize the
actual rice, and
to do that, they use an old fashion Japanese stove or kama and use a iron pot to cook the rice.
The heat distribution of an
iron pot is just about perfect for Japanese rice, but it requires
heat. This is fulfilled by the kama. This makes the
rice cook evenly, and have a fluffier
result. After the rice is washed to get rid of extra talc, fresh spring
is added and a piece of binchotan
Japanese charcoal (water insoluble) is added before the wooden lid is
The charcoal will get rid of any impurities in taste while it is
rice, and lighten the flavor as much as possible. Some chefs may throw
piece of kombu to flavor the rice,
and not include it in their sushi rice vinegar. Once it is cooked, the
taken off the stove and a handful of clean wara
(hay) is placed in the pot and closed again to soak out extra moisture.
takes a frequent rice consumer to know the difference, but these intricate
are characteristics of true sushi chefs.