Making sushi is a vocation
It is a craft learned over several years, with much dedication and love.
Although sushi’s ingredients are very simple – fish, rice and vinegar – the way they complement and harmonize with each other can be affected by myriad factors.
Fish should be chosen according to seasonality, with consideration given to firmness, flavor and freshness. Shoushin favors wild-caught fish over farmed fish for its superior taste, excellent texture and the authenticity it brings in the making of true Tokyo-style sushi.
From toro to Hamachi, different types and cuts of fish lend themselves to specific sushi creations. A master chef would know which dishes to create based on the availability of fish supplied to the restaurant.
Sushi rice is a special type known as sushi – meshi — with sticky, short grains. It is washed and cooked with great care, then seasoned with vinegar, the exact proportions of which are meticulously calculated. Too much vinegar can drown out the flavor of the fish; too little and piquancy is lost.
Sushi vinegar, the third pillar in creating sushi, can be store bought or prepared by hand from sugar, rice vinegar and salt. Each chef has his or her own preference for the proportions of their sushi vinegars; some advocate adding kombu or kelp for additional depth in taste.
These three ingredients may look deceptively simple, but calibrating the intricacies of their individual flavors and adjusting each to make different types of sushi takes years to master.
Shoushin goes to great lengths to procure the best, original ingredients for our sushi. Even our wasabi is handmade. We are committed to bringing our diners Tokyo-style sushi in the heart of Toronto, and the quality and superiority of our ingredients are testament to this commitment.