The Joy of Sushi: A Culinary Delight

It's like the avocado of the sea. It's creamy and rich, with a lovely texture that is both buttery and smooth. Similar to avocado, it has that perfect combination of richness and flavor that is unparalleled. To truly appreciate its beauty, one must have fresh sashimi or sushi. Freshness is key, as any hint of fishiness would ruin the experience. It should taste like ocean water and sweetness, with no odor or stinky fish smell. This delicate balance is a hallmark of exceptional sushi.

When paired with shiso leaves, the subtle floral flavor complements the natural sweetness of the fish perfectly. Shiso has a wonderful, intense flavor that can be overwhelming on its own but blends beautifully with the oceanic brininess of the ikura (salmon roe). The two are like yin and yang, creating a harmonious balance of flavors that elevates each component to new heights. Ikura, in particular, is a favorite among sushi enthusiasts, and when paired with shiso, it's a match made in heaven.

For many, the fatty salmon takes the top spot as their favorite sushi option. The rich, buttery flavor and velvety texture are simply irresistible. Whether you're a seasoned sushi connoisseur or a newcomer to this world of culinary delights, the fatty salmon is sure to win your heart over. Its inherent sweetness enhances the savory flavors, making each bite a masterclass in balance and subtlety.

One of the joys of sushi lies not just in its flavor but also in its visual appeal. A well-crafted bowl of sushi should be a feast for the eyes as much as the taste buds. The pristine white rice, carefully seasoned to avoid any muddying of its natural color, provides a clean canvas for the vibrant colors of the fish and garnishes. In this case, the shiso leaf adds a lovely splash of green to the dish, creating a visually stunning arrangement that is almost too beautiful to eat.

For those in the Providence area, particularly Rhode Island, sushi enthusiasts may want to try Maruichi, a Japanese supermarket with excellent sushi options. However, be warned: waiting times can be lengthy, especially for made-to-order dishes like their famous chirashi bowls. To minimize wait times, it's best to call ahead and place an order.

If you're looking to enhance your sushi experience without overpowering its natural flavors, clear soy sauce is a great option. This unassuming condiment adds a subtle salty kick that complements the delicate balance of the sushi without overwhelming it. And while $15 for a bottle may seem steep, consider that shipping was an additional $15, making it a total cost of $30.

As we conclude this culinary journey, remember to share your love for sushi with friends and family, and don't forget to follow me on social media for more Clear Foods content. Until next time, when I'll regale you with another delightful exploration of the world's most exquisite dishes, take care, and until then...

"WEBVTTKind: captionsLanguage: en(upbeat music)- Greetings, my beautiful lovelies.It's Emmy, how are you?(upbeat music ends)It's great to see you and welcome back.Today I'm going to betasting clear soy sauce.Soy sauce, the brown substancethat's salty and richand full of umami flavorthat's used in a lot of Asian cookery,is typically brown.But this version is completely clear.Clear as in clear as water.There's no tint to it whatsoever,it just looks like a bottle of water.So of course I purchasedit so I could taste it.Because I wanna know, doesit taste like soy sauce?So here it is.Isn't that beautiful? Look at that bottle.It almost looks like sake or something.It's just so clear and beautiful.But this is soy sauce.And when you look at the ingredientsthat have been translated,it says soy sauce, distillate, salt,oh, brewed vinegar,alcohol and some sweetener.So there are some other thingsadded to this, it's enhanced.Typically, soy sauce is just made withsoybeans and salt, I believe, and water,maybe a little alcohol for preservation.But look at that, isn't that beautiful?Look how clear it is.So what I'm going to do todayis to taste the clear soy sauceand compare it to justthe regular, old, plain,simply boring soy sauce.And I have this bottle,this kind of classiciconic Kikkoman bottle.I have a big tin of soy saucethat I keep in the basementand I just refill this.I really love this dispenser.Ooh, I'm going to use mylittle soy sauce dishes.I picked these up atTokyu Hands, I believe,when I went to Japan a few years ago.These are super cutelittle soy sauce dishes,or shoyu, as it's called in Japanese.These are kitties, can you see them?You can't see them all that well,but when you pour soy sauce in themthe kitty becomes much more pronounced.So I have a sitting one andkind of a curled up one.So I believe the reasoningfor making a clear soy sauceis that so it does not discolor your dish.If you're making a clearbroth, for example,or something that is very light in colorand you wanna keep that colorrather than darkening itwith this kind of soy sauce,you can use this so thatthe color does not change.I'm going to taste this alone,but because this is an condiment,it's going to taste better with food.So I'm going to taste it withthis little chirashi bowl.And this is a beautiful sashimi bowlwith all kinds of fish and ikuraand a little bit of uniand there's rice beneath it all.And it comes with a bitof regular soy sauce,but we will not be using that, right?Look at that. Isn't that gorgeous?(lightly chuckles)Yeah. Mm-hm.So let's open this up.Give it a sniff test.It smells like soy sauce. Yes it does.Very savory. Mm, but alittle bit different too.Savory, saltyand a little sweet.A little bit different.Let me do a side by side.Oh yeah, this smells a lot more toastedand kind of roasted.Hmm, very different actually.But soy sauce-ish.Okay so let's pour some in our dish here.Look at that, totally clear.Looks like water.All right. So we'll do that.But it does have some viscosity,it's not as runny as water,it's a little thicker.Now let's compare thatwith regular soy sauce.It's hard to do this whilelooking in the camera.Regular soy sauce.And if we swirl it, ourlittle cat should appear.See that?This soy sauce is quite dark. Okay.You just need a littleslick, you see the kitty?Cute, right?Let's just taste it straightup, right on a spoon.Alrighty. Clear soy sauce.Itadakimasu!(slurping)It doesn't taste exactly like soy sauce.It is intensely salty(slurps)and savory and umami rich.But to my opinion, it doesnot taste like soy sauce.It does. It does butI feel like it's missing an elementof that soy sauce flavor.What it is, it's hard to describe.It's definitely complex,as salty and intensely salty as soy sauce.But it tastes different.Let's compare that withthe regular soy sauce.Mm-hm. Yes.It's a little bit different.This has kind of a nutty, toastedkind of caramelly flavor.While this one iscomplex, but tastes alittle bit different.Mm. Almost more fermented.Maybe it tastes a littlebit more like miso.Mm-hm. Like white miso.Pretty delicious though.But strikingly differentthan regular soy sauce,which I'm kind of surprised by.But why should I be surprised?I mean, look at the marked differencebetween this and this.The regular soy sauce is more intenseand deeply savory kind of way.While the clear soy saucestill has that delightfulbalance of sweet and salty,very salty still, but not as strong.All right, so we've tasted theclear soy sauce on its own,now let's do a contextualized taste testand taste it with some food.So this is a sashimi don.So we've got raw fish on topand then beneath it we'vegot some cooked rice.And this is a chirashi bowl,so then there's some sesameseeds in there as well.So this meal's reallyabout the fresh fish.And you can add some soy sauceto give it a little extrasaltiness if you like.And some wasabi and ginger as well.So I'm gonna try a pieceof this tuna with the rice.And typically I would dribblea little of the soy sauce on top.This time I'm going to dipsince I'll be doing a littletaste test comparison.So let's take a little bit of this riceand let's dip it into the soy sauce.Oh, I'm having trouble here.Okay, so take this.I put a little bit of wasabi.A little wasabi.Can you even see what I'm doing?Okay. This is going to be a very big bite.But we can do it. Itadakimasu!Mm.(chewing)Mm.(chewing)Scrumptious. The clearsoy sauce is different.The fish is impeccably fresh,so you have the nicesweet flavor of the fish.You've got the sesame seeds,which give it a nice toastiness.And then you've got this saltinessthat comes from this clear soy sauce.Which is almost more floral,just subtly floral and saltywhen compared to regular soy sauce,which has more kind ofaggressive saltinessthat's more toasted.Alrighty, let's compare that,let's confirm that with another tastewith a soy sauce dip, regular soy sauce.Alrighty, here we go.(chewing)Mm.Mm-hm. Mm.(chewing)So good.(chewing)I think the floral aspectthat I'm actually tastingis from the shiso leaf.Here is the shiso leaf here.And so a little bit of the riceis touching the shiso leaf,which is giving this kind offloral kind of perfumed flavorto both of these examples.But the regular soy sauceis more intensely flavoredthan the clear soy sauce.And while this does tastesimilar to soy sauce,it's a little bit different.If one were to justgive me a taste of this,I don't know that I wouldnecessarily know that it's soy sauce.I might make that connectionbecause it's so salty and it's a liquid.I'm like, what otherliquids are that saltybesides soy sauce?But it has a littledifferent complexity to it.In my opinion, the regularsoy sauce is more complex,more intense, more flavorfulin a way that reminds me,yes, this is soy sauce.While this one is a little bit different.Let's try it with another bite.Let's try it with uni. Haveyou ever had uni before?This is uni and this is sea urchinand it is one of my favoritetypes of sashimi or sushi.Beneath it is shiso,which is kind of acquired to me.My husband really loves shiso,which is this beautifulgreen leaf right here.Beautiful. I'm gonna eatthat in another bite.I'm gonna have my uni in this bitewith a little bit of the Shoyu.(lightly giggles)Itadakimasu!(chewing)Mm. Mm.Ooh, it is so good.It's like the avocado of the sea.It's creamy and rich.The texture is lovely.It's buttery and smooth.But similar to avocado,it has that combination ofrichness and flavorfulnessthat is just unparalleled.It must be fresh.All of this, if you're goingto have sashimi or sushi,must be fresh.It must not taste fishy at all.If it tastes fishy,stop eating your sashimi or sushibecause it should not taste fishy at all.It should taste(chewing)like ocean water and sweetness.And it should have no odor.It should smell nothing of stinky fish.If it does, run, it's bad.Okay. And that combinationwith the shiso is so lovely.Now this shiso you can have with,I'm gonna have some with ikura.Ikura is salmon roe. See that?I think it's better toput the Shoyu on here,rather than trying to dip it,it's just not going to work.And I think the clearShoyu actually works well.And it preserves the presentation,everything remains beautiful.It's not kind of sulliedwith any tint of color,except the beautiful naturalcolor of the fish itself.Oh my gosh. Here we go.I wish you could taste this bite.(chewing)So good.Shiso and ikura goes so nicely together.Shiso has a wonderful floral flavor to it.It's pretty intense. I likeone piece for my entire meal.Others might like it with every bite.But it's so lovely.And it looks so beautiful on the plate,that little splash of green.It's got almost a florallysoapy flavor to it.But mixed with the ikura,which kind of pop with theocean brininess in your mouth,it's fantastic, so stinking fantastic.This one is my favorite.I think that sake,or the salmon, the fattysalmon is probably my favorite.And let's give that a go. Oh my gosh.(chewing)(lightly claps)(chewing)So delicious.Mm. That and the ikura are my favorite.I think if I had to just choose one,it would be the fatty salmon. Love it.It's buttery, it's rich.It has a beautiful texture.And the flavor to me is unparalleled.It's just so rich and tasty.I feel like it has lots of flavor,as opposed to some of the other fishesthat might be more subtle.This has just such aninherent sweet flavor to it.Love the salmon.Besides the salty flavorenhancement it lends,what I really like is thatit keeps your bowl looking really pristineor whatever food that you're eating.Not that this is dirty by any means,but this is so colorful and gorgeous.You've got the colors of the fishand the shiso leaf on therethat this just lets you enjoy thatwithout kind of makingeverything kind of brown,including your rice.There's something aboutjust the pristine white ricethat is seasoned and flavoredwithout getting too muddied.You know what I mean?Mm. So good.(light rustling)I need a napkin.By the way, if you're inthe Rhode Island area,specifically the Providence area,I got this at Maruichi,which is a Japanesesupermarket that opened upand very good eat.Sometimes there's a long,long wait for the food,which can be a bother, but Ihope they're working that out.I've tried to call inadvance to order some things,but it hasn't really worked out.So I think they're stillworking out the kinks.But when you want oneof the chirashi bowls,be prepared for a little bit of a waitor try calling it in.(chewing)Mm.Because they're made to order.Delicious. And I justdropped an ikura, come back.I said come back.I don't know where it went.Alrighty, my lovelies,there you have it, clear soy sauce.It is pretty delicious if youwant a salty, savory componentwithout marring theloveliness of your meal,maybe this is the sauce for you.I paid $15 for this,but shipping was an additional$15, so this was $30.But if you made a purchasewhere you get free shipping,this is $15.So I'll leave it up to youwhether or not that's worth it.Alrighty, my lovely, thanksso much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,check out the other Clear Foods playlist.And I shall see you in the next one.Toodeloo. Take care.Bye.(upbeat music)(upbeat music ends)(loud burping)(laughing)\n"