The official start of summer has arrived! We celebrate our 30 year history with monthly specials and events, and the continuation of our happy hour, which spotlights an abundance of nigiri! Summer also brings a new dish to our sushi bar omakase, and we look forward to our sushi rice being officially designated as USDA certified organic!
Shiro’s Sushi 30 Year Anniversary, $30 Sake for June!y
We are excited to celebrate 30 years of Shiro’s Sushi this year! We couldn’t have done it without you, our guests, both from near and far. Your support, patronage and loyalty to Shiro’s has enabled our small sushi restaurant to thrive, in the very spot we opened our doors three decades ago!
We want to show our appreciation to you! We are planning different anniversary specials and events each month, starting in June. We kick things off this month as we raise a glass to toast 30 years with two special bottles of sake for just $30, available in our dining room:
- Shimizu No-Mai” Pure Dawn Junmai Ginjo”
Takashimizu Brewery, Akita, Japan
Shimizu-No-Mai Pure Dawn is one of six sakes in the Shimizu-No-Mai series, produced by a historic brewery in Akita, Japan, dating back to 1656. This sake has a clear and fruity flavor. - Hoyo “Manamusume Tokubetsu Junmai Ginjo”
Uchigasaki Brewery, Miyagi, Japan
Manamusume is the nickname for Hitomebore, a variety of rice native to Miyagi Prefecture. The growers affectionately named Hitomebore “Manamusume,” as if they were calling their “precious daughter” in an endearing way.
Please enjoy our sushi with this special offer of $30 sake all month long.
Stay tuned for more anniversary events . . . !
Happy Hour Announcement
Join us for Happy Hour, Monday through Thursday from 4:30 to 6:00 p.m. (last orders by 6 p.m.)
– Enjoy a 19-piece chef’s choice sushi assortment for $70 (regularly $85).
– Get a 12-piece chef’s choice nigiri plate for $45.
– Special prices on appetizers and drinks are also available.
Happy Hour is only for dining room table seating, not at the sushi bar. We hope to see you soon!
A new season brings “Matcha Cashew Nuts Tofu”
As the cherry blossom season ends, our sushi bar starter, Cherry Blossom Cashew Nuts Tofu, has transformed into Matcha Cashew Nuts Tofu. For this delightfully summer spin, tofu is mixed with cashew nuts and kuzu (or kudzu) flour—dried starch extracted from the root of the kudzu vine—and matcha.
Our chef is committed to using cashew nuts in this tofu dish. Traditionally, a similar dish called sesame tofu is made in Japan by mixing kuzu flour with sesame paste and other ingredients before hardening it. However, due to the strong flavor of sesame, we have opted for cashews instead, which enhances the flavor of the matcha.
On top of the tofu, we add Kisu Arare-age, which is a deep-fried Japanese whiting fish (coastal fish in Japan), coated with a rice cracker batter. This type of flavorful batter gives it a proper and crunchier texture than traditional tempura.
The mouthwatering aroma of matcha, alongside the delightful contrast of the smooth, cashew-studded tofu, and the crispy Arare-age is a delightful dish to enhance our sushi bar omakase. Additional sushi bar small plates are speckled throughout the 15-piece nigiri omakase, including Seasonal Sashimi, Daikon wrapped snow crab & mochi soup, and Grilled Thornyhead.
Rice in Japanese Society
(Cultural and Historical Aspects)
As we mentioned in our last newsletter, rice has long been considered the most important food in Japan. Until the mid-19th century, farmers—who made up about 80% of the population—paid their taxes in rice. The economic value of a local feudal domain was measured by the amount of rice it could produce in a year.
In Japan, the concept of a staple food, or shushoku in Japanese, refers to the central component of a meal. Shushoku is considered the primary source of carbohydrates and is served as the foundation of the diet. Historically, rice—particularly steamed white rice—has been Japan’s staple food. Japanese meals often follow the traditional ichiju-sansai (一汁三菜) format, meaning “one soup, three side dishes,” where these dishes accompany the staple bowl of rice.
Despite its central role in Japanese culture and cuisine, rice supply in Japan has recently faced significant challenges. The price of rice has nearly doubled over the past year, and news about rice shortages and price fluctuations appear daily. One contributing factor is the impact of the controversial rice field acreage reduction policy, which lasted for nearly 50 years before ending in 2018. Additionally, the Japanese government is under pressure from the Trump administration to open Japan’s heavily protected rice market, which is currently shielded by high tariffs.
Amid these changes, Japanese rice production is poised for a new era, both in Japan and across global markets. Rice has long been a valuable staple in Japan, and this importance is prompting government policy adjustments that will lead to a better product and more economical supply of Japanese rice.
