Honest to Goodness specialises in the bulk wholesale and retail supply of organic rice and natural rice including brown and white, short and long grain rice. We also supply wild rice and rain-fed rice. We home deliver to most addresses Australia Wide. anic and natural rice provides a good source of vitamins and minerals, fibre and a steady state of energy. Rice has been a staple food for over half the world for centuries. Rice can be enjoyed as a side dish, a risotto, fried, in salads, desserts and sushi. We stock a large range of organic, biodynamic and natural rices ranging from organic basmati and jasmine rice to organic wild and koshihikari rice. Organic Basmati Rice - White 25KG add to group cart Organic Basmati Rice - White 5KG Organic Basmati Rice - White 650g Organic Basmati Rice - Brown 25KG Organic Basmati Rice - Brown 5KG Organic Basmati Rice - Brown 650g Biodynamic Rain Fed Fragrant Long Grain Rice - Brown 20KG Organic Brown Rice 5KG

Organic Brown Rice 650g Biodynamic Rain Fed Medium Grain Rice - Brown 20KG Biodynamic Rain Fed Medium Grain Rice - Brown 5KG Organic Jasmine Rice 25KG Organic Jasmine Rice 5KGwhere to buy sushi rice and seaweed Organic Jasmine Rice 650gorder sushi online calgary Organic Brown Koshihikari Rice (part polished) 25KGjapanese sushi knife for sale Organic Brown Koshihikari Rice (part polished)1.5KGjogar sushi magico online gratis Organic Long Grain Rice - White 25KGfood delivery in ottawa ks

Organic Long Grain Rice - White 5KG Organic Medium Grain Rice - White 1.5KG Organic Medium Grain Rice - White 25KG Organic Medium Grain Rice - White 5KG Organic Medium Grain Rice - White 650gbuy sushi rice philippines Organic Wild Rice 12.5KGsushi san francisco buffet Organic Wild Rice 200g Organic Wild Rice 5KGThe art of sashimi and sushi making has been passed down for nearly 2000 years in Japan and has gained widespread popularity, even in western countries. With a reasonable sashimi knife and a little bit of practice, any good home cook can master this technique, although you won’t be as good as real sushi chefs unless you train for up to 10 years! Have you ever thought about how textures and colours in food can make a difference to taste? Or how about the different sensations in your mouth depending on how a certain fish or meat is cut (ie. thickness, angles etc)?

Sashimi (sliced raw fish) is one of those foods where enjoyment can really depend on the knife skills of the chef and different sizes, shapes of the fish can make such a big difference when it’s consumed. Over the years, I’ve found that I like slightly more chunky pieces of fish where I’m able to get a bit of chew out of it. This enhances the flavours and textures and makes them taste better. Yuye is by no means a fantastic sushi chef but through a little bit of practice at home and with the aid of a great sashimi knife purchased from Japan, he was able to master the techniques to an extent. I’m very clumsy when it comes to knife work so I’ve left this skill to him. 😛 The secret is to have a long sharp knife that’s able to cut through the fish in one long stroke. This keeps the grains of the fish intact and produces a smooth even cut. Although you should hold the fish to keep it from moving while you cut it, you should never push down on the meat so it gets squashed.

We always buy skin on salmon fillets for sashimi as it’s very fast and easy to take the skin off and the skin can then be pan fried for a crispy, delicious treat that’s full of omega 3. Why would you not when it’s cheaper and you get more enjoyment out of it? We love to have sashimi with fresh pieces of cucumber and avocado as these fresh ingredients counters the oiliness of the fish and brings out the flavours even more. You can also choose to make chirashizushi which is a bowl of rice topped with different seafood (cooked or raw), you’ll just have to buy small pieces of a few different types of fish, or even raw scallops, sweet prawns and uni (sea urchin). The choice is yours. Time to prepare: 20 minutes Time to cook: 5 minutes • 1 piece of good quality salmon fillet, skin on (roughly 300g) • Quarter long cucumber or half small cucumber, cut into thin slices (cut more if you like more) • Half avocado, cut into thin slices • Flying fish roe (tobikko), available from Asian supermarkets in the frozen foods section

• shichimi (Japanese 7 spices) • Light soy sauce • Steamed rice and miso soup to serve 1. Putting the salmon fillet with skin side down, cut the salmon with a long sharp knife vertically down roughly at the centre of the fillet – stopping as you reach the skin, remember to not cut through it. Lower the knife to about 30 degrees angle, glide the knife forward in one motion (if possible) very close to the skin to separate the fillet. If you can’t do it in one motion (due to the knife not being sharp or long enough) you can do the motion a few times, although this will result in an uneven cut. 2. Turn the fillet around, hold onto the skin part that’s already cut, put the knife at the edge of the fillet and slide the knife the other way to completely skin it. 3. Now that you have 2 pieces of salmon, you can proceed to cutting sashimi pieces. Starting from the edge of the knife closest to you, pull the knife towards you as you cut the sashimi (to about half centimetre thickness). R