Photo: California Rice Commission
California State sushi champion Tomoharu Nakamura of San Francisco's Sanraku Four Seasons swept Sunday's SushiMasters competition, winning gold medals in both categories and "best of show" overall, earning the national title of SushiMasters champion. We'd taken a hard look at the candidates last week and though Saulsalito-based Sushi Ran's chef Hyun Min Suh was a promising warrior, we are not surprised his Earth Roll tasted defeat at the hands of Nakamura, who sprinkled gold dust, pine needles, and three different kinds of rice into a medley of fish cuts for his signature roll that looked a little like a Thanksgiving table centerpiece.
The sold out event of 600 spectators saw Nakamura crush strong competitors like Randy Noprapa, who used foie gras in his roll, or Min Suh, who displayed a colorful creation employing sake and cream cheese. As Nakamura emerges as 2009's National SushiMasters winner, we look forward to a 2010 competition open to more U.S. cities. While we wait, explore the ingredients that lead chef Nakamura to a gold-medal win for his signature Autumn Harvest roll, pictured above.
Signature Roll - Harvest Celebration
Fish/Seafood
Maguro, (Tuna)
Sake, (Salmon)
Hotategai, (Scallop)
Halibut
Uni
Spanish Mackerel
Crab
Seafood Garnish
Ikura, (Salmon Roe)
Tobiko, (Flying fish roe)
Other Key Ingredients
Egg & Ohba, (Large Leaf Perilla)
Daikon, (Japanese radish)
Myoga, Onion & Carrot
Edamame & Shimeji, (variety of Japanese mushroom)
Kaiware
Ginkgo nut, Chive, & Gold dust
Lentil, Tomato
Buckwheat, Shiitake
Cucumber, Chestnut
Sweet Potato, Endive
Denbu, Beefsteak plant ear
Pine Needles, Fall foliage
Rhubarb, Somen Noodle
Gari, (Pickled Ginger)
Wasabi, Chinese Lantern
Sauce
Spicy Mayo, Wasabi sauce
Soy sauce, Ginger Miso sauce
California Rice
Hitomebore, super premium short grain rice
Calrose, brown, medium grain rice
Wild rice
