This is made apparent at Japanese restaurants in Miami — especially those of the sushi and omakase varieties. While some restaurants don't have the luxury of importing sushi-grade fish or rice from Japan, many restaurants do, but these are sometimes overlooked. So often, we indulge in fresh, sushi-grade fish and sushi rice flown in directly from Japan, but we don't even realize it.
This is why two Japanese food organizations have partnered with Miami restaurants to bring awareness to authentic Japanese sushi. The Japan Rice Export (JRE) and the Japan Farmed Fish Export Association (JFFEA) have partnered with some of Miami's favorite sushi restaurants for Try and Taste! Japanese Artisanship Sushi, a monthlong series of events across the city.
"There are many great restaurants where people can eat sushi, but very few where people can taste and experience rice and fish directly from Japan," says Hosoda, managing director of JRE. "So, we've selected five restaurants and a grocery store to collaborate with throughout October. We want people to enjoy authentic Japanese sushi made with tasteful rice and fish. Experience the difference!"
Participating restaurants include Kissaki Miami, Sushi Yasu Tanaka, Sushi Bar, Midorie, and Ceviche Dozo. Through this program, the restaurants will serve a limited-time menu with ingredients sourced directly from Japan, including rice, buri (yellowtail), and madai (red sea bream).
Japanese rice is produced, managed, and distributed under strict standards in Japan, with thorough checks and efforts to preserve the rice's flavor and safety.
Try and Taste photo
Why Japanese Farming Practices Make Such an Impact on Sushi
While there's an argument that American-farmed rice or locally sourced fish are good substitutes, it's important to understand the way Japanese farmers and fisherman source their ingredients has been perfected for centuries. It's engraved in their culture.Miami chefs tell New Times you can taste the difference.
"It's well known among chefs worldwide that Japanese fish and rice are exceptional," says chef and owner Yasu Tanaka of Sushi Yasu Tanaka. "While I use them regularly, I'm grateful for this opportunity to showcase their quality in Miami, as well."
Japanese rice is produced, managed, and distributed under strict standards with thorough checks and efforts to preserve the rice's flavor and safety. The final product guarantees the perfect combination of stickiness and sweetness, so it holds its shape during the sushi-making process.
The buri is farmed through more sustainable and environmentally friendly methods. Japanese fish farmers use advanced fishing methods that, combined with the country's strong ocean currents, help buri grow into a firm and hearty fish while preventing the meat from becoming tough.
"Introducing Japanese culture and utilizing authentic Japanese ingredients in Miami is my true passion," Alvaro Perez Miranda, owner of Midorie, tells New Times. "I'm excited to collaborate on this campaign, as we firmly believe that Miami will embrace the essence of Japanese culture and cuisine."
For Harumi Mattiacci, chef and owner of Ceviche Dozo, the opportunity allows her to showcase the authentic ingredients in Miami, where the interest in Japanese culture and cuisine is ever-growing. "I wanted people in South Florida to experience real Japanese food. I can feel Japanese culture and food are getting more popular here. It's an honor to be part of this campaign since it is my goal to spread Japanese food here."
There's still time to enjoy the Try and Taste menus, as the event will run until Thursday, October 31, at all five participating restaurants.
