According to Alce Nero , the secrets to their success are a true ‘love of the land’ and avoiding chemicals in their food production process. With principals like these, they are an ideal company for Clearspring to work with. However, you may be asking yourself why Clearspring Organic Sushi Rice [1]is not grown in Japan.
Over the years some of Japan’s top chefs have had to concede that it is possible to make sushi with non-Japanese rice (equally, Italian chefs have successfully made risotto with Japanese rice). The key to good sushi rice is finding a short grain variety which has similar characteristics to japonica - the most common sushi rice in Japan. Selenio – used to make Clearspring Organic Sushi Rice [1] - is just such a variety and, in fact, it is a sub-species of Japonica.
Good sushi rice needs to be sticky, and this is dependent on the level of the starch components amylase - which should be low and amylopectin - which should be high. Selenio has this balance. However, is this enough to justify using a European rice variety rather than a Japanese variety? When you take into consideration the flavour and the production process itself we believe it is.
The Piedmont - where Clearspring Organic Sushi Rice [1] is grown and produced - has the largest concentration of rice paddies in Europe and boasts some of the most delicious risotto rice varieties in the world. So, when it comes to rice, the Piedmontese really do know what they’re doing.
As well as this the actual cultivation methods in Italy are a little different to those in Japan. Antonio Tinarelli the agronomist who - with the help of his son Giorgio - grows Clearspring Organic Sushi Rice [1] is known to be an expert in the field of rice cultivation. Unlike Japanese rice growers Antonio use the organic farming method of crop rotation to produce his rice. This helps to reduce the build-up of pathogens and pests in the soil while maintaining its fertility and natural balance. In turn, the need for artificial fertilisers and pesticides is removed which ensures the creation of an organic product that truly respects the land that it is grown on.
Once the rice has been harvested and dried, it is then passed into the capable hands of Paolo Martinotti whose family business was established in 1896. Paolo is a strong believer in the maintenance of a healthy balance between old and new techniques. He does use modern equipment and methods, but he has not rejected the care and attention that his forefathers put into the processing and polishing of rice.
With all the passion and expertise that is applied to it, Clearspring are proud to be offering a European-grown organic sushi rice. We are also pleased to announce that from November we will be offering Organic Brown Sushi Rice. For this we will be using the same selenio rice, grown by Antonio and hulled by Paolo but the grain will not be polished.
By Celia Plender