>> Monday, October 13, 2008
I'm back with another food that surprised us. Are you ready? It's sushi! First, let me set the stage. My husband loves sushi - loves it. Craves it. So, when our grocery store installed a sushi station complete with a sushi chef making fresh sushi 7 days a week, he was skeptical but happy. He resisted for a long time, but once he tried the supermarket sushi, he was hooked. Suddenly, a quick meal of sushi for lunch or dinner that didn't break the bank was possible! I do not like sushi - not one bit - but was happy my partner in life could indulge more frequently in one of his favorite things in this world.
So, the question in our minds was why in the world would they use HFCS in vinegar? I don't know for sure, but here's my guess. Sushi typically uses a bit of rice vinegar or rice wine vinegar in the rice. Both rice vinegar and rice wine vinegar tend to be mild and sweet. I imagine that instead of using rice wine vinegar in their sushi, our supermarket uses a harsher and cheaper vinegar (like plain white vinegar) and adds a little HFCS to replicate the natural sweetness of rice wine vinegar. So, one way they make sushi so inexpensively is to use HFCS. That's my theory - if anyone has a better one, I want to hear it!
Fortunately, I have yet to see HFCS in vinegar bought for personal use, but it could be out there! I would have to guess that HFCS in sushi is not a problem at most reputable sushi bars. Most sushi bars will use real rice wine vinegar - sans HFCS - but I guess this shows that you just never know!
My husband was crushed to find out that his beloved sushi is now off limits. (He's as committed to this HFCS-free diet of ours as much as I am - maybe even more.) He plans to investigate to see if they have any HFCS-free options available and ask why if they don't.