Rice is the second most cultivated plant on earth, after corn, and is by FAR the dominant source of carbohydrates in Asia, where I currently live. But growing up in America, I learned how to make rice in a pot, on the stove. Throw in some butter, a pinch a salt and pepper, and you've got yourself a delicious side dish to those meat n' potatoes. Or so I thought. Well, not so in Japan!
Japanese-Style Steamed Rice
How To Cook Rice The Japanese Way | RecipeTin Japan
August 2, By Yumiko 77 Comments. This post is all about Japanese way of cooking rice which is one of the fundamentals of Japanese meals. It is not boiled like pasta, it is cooked in so called absorption method. If you go to Japan and visit one of the major home appliance stores, you will be amazed to see so many different types of electric rice cookers on display. Rice is one of the most important staple foods for Japanese people. People have a favourite brand of rice grain and they strive to cook the best rice possible. Hence most Japanese people have an electric rice cooker which delivers consistent results.
How To Cook Rice The Japanese Way
When I visited my Japanese family during summers as a child, my aunt would insist, at every meal, that I eat every last grain of rice in my bowl. It was, in part, a kind of exercise to improve my proficiency with chopsticks, which she was rightly concerned about. But if I objected, she'd quickly remind me that every grain of rice was precious; that rice was a luxury, despite the fact that it was served nearly every time we sat down at the table. Granted, my mother and her sister grew up quite poor, but this parsimony regarding rice didn't stem from their childhood poverty alone. It was—is—cultural, the indelible result of growing up in an environment where rice is revered.
What's the difference between Japanese rice and other rice? What is short-grained rice? How do you cook Japanese rice in a rice cooker? Is Japanese rice healthy?