There are certain meals that I just develop a longing for and it gets stronger and stronger until I have to have it. Sometimes I feel that way about a Masala Dosa, or Mushroom Risotto.
Today I was dying for some Japanese food so I bought a tray of chicken thighs, made up some fresh Teriyaki sauce, and marinated it while I washed some Koshihikari rice again and again and then started it up in a Japanese rice cooker. Broiled the Teriyaki thighs sprinkled with black and white sesame seeds.
I had a discussion with my wife about why I don’t want soy sauce on Japanese rice. SHE thinks it’s boring to eat white rice. I told her she could use soy if she wanted but she wouldn’t do it because I wasn’t doing it.
If you have properly prepared Japanese rice there is something so elegant about the flavor, especially if you have put in a couple of squares of Kombu and gotten the proportions right. I don’t even know how to describe it. It is delicious in a very subtle and elegant way. Soy sauce would completely ruin it IMO. Most long grain rice takes a ratio of 2:1 or 3:1 for water. Rice for risotto (like Arborio) can go up to 5:1, but of course you use broth so the flavor is rich and meaty.
But Japanese rice, GOOD Japanese rice, is unique, the ratio of rice to water is very close to 1:1. So there is a density, a texture which is very special, and very different from all other kinds of rice. Without the washing the rice would be TOO sticky, glued together. After several washings, most of the excess starch is gone and the rice is precisely sticky enough to allow eating with chopsticks, but at the same time easy to separate. Well done sushi is made from the same sort of rice.
At any rate, I got to this point from an immersion in Japanese culture that took a fair amount of time and effort. I have cooked Japanese rice for Japanese visitors who thought it was fabulous, so I know I have it down.
Does anyone here know what I am talking about?? I’m just kind of curious. Living where I do, this feels like esoteric information that most people would not remotely understand. Perhaps if I lived in L.A. or S.F. it would feel like an every day fact of life.
I’d love some responses…
Well maybe I won’t get any. But I Googled and found some support for my ideas.
Koshihikari is delicious I come and introduce one. Koshihikari becomes more delicious, and, with one how to cook, it is objecting in taste less than cheap, old rice.
I become extremely delicious, but comment on delicious how to cook with a general rice cooker when I cook it with an earthenware pot.
（1） Cleansed rice
I wash it with plentiful water quickly. Because absorbing water power is strong, rice will not let I wash in particular the first はすば and breathe a smell of rice bran together. I put the rice which I measured in the slightly bigger bowl which I filled with plentiful water at a stretch and wash it quickly and throw away water immediately. I exchange four or five times water and wash it afterwards.
And then there is this
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