Miso Soup

     While not a type of sushi, Miso Soup is a staple of Japanese cuisine and something you're bound to be served or offered on the menu of most sushi restaurants. And when I say a "staple" of Japanese cuisine, that may be an understatement. It is common in Japan for locals to consume Miso Soup at least once EVERY DAY.  Just think about that for a moment. There are no foods in America I eat every single day. I might eat a turkey or ham sandwich four or even five days a week at work, but that's as close as I come. So I figure if you're going to eat something every day, it better be good!
    

Aside from the great flavor and healthy qualities of Miso, one of the best things about the soup is that it has got to be one of the easiest and quickest meals I know how to make. Seriously, the only thing easier to make than Miso Soup might be a peanut butter and jelly sandwich. The only difficulty with making an authentic Miso Soup is finding the right ingredients.

Sushi Rice!

     Sushi Rice is so integral to sushi making there would be literally no such thing as "sushi" without it! Sushi is actually defined as "a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg." So, in fact, vinegar-flavored rice is the most important ingredient in sushi, with the fish being more of a "garnish."
     The one thing I would disagree about in this definition is "cold" rice. In the documentary Jiro Dreams of Sushi, Chef Jiro makes a point of serving his rice warm. My favorite sushi chain in Los Angeles, Sugarfish (Sugarfishsushi.com) also serves their rice warm. Something about the slightly warm rice and cold fish makes a perfect combination of texture and sensation.