rice

Artisanal rice and "ancient" heirloom rice in The Japan Times

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

Japanese rice, grown in Europe or the United States

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While it is possible to substitute other types of rice for Japanese rice (see: Looking at rice) sometimes a Japanese dish just isn’t right unless you use Japanese-type or japonica rice.

Whenever I write about Japanese rice, I always get asked about the best brands to get, whether rice grown in Japan is worth the extra cost, and so on. Here’s what I recommend, depending on where you live.

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How to take care of your rice cooker (video)

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A handy video from a top rice cooker maker shows how to take care of your rice cooker.

Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi

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Once you know how to cook perfect Japanese style rice, sushi rice is a snap.

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Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice

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A perfectly steamed bowl of plain rice is the unquestioned star of a Japanese meal. And here’s how to cook it, in copious detail - in Lesson 2 of Japanese Cooking 101: The Fundamentals of Washoku.

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How to cook perfect rice - in a frying pan

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Here’s how to cook rice quickly and easily using a regular old non-stick frying pan. It’s so easy and foolproof you won’t believe it!

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Homemade mochi (pounded rice) the modern way

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How to make fresh mochi, or pounded rice, at home, with ease, and without a mochi making machine.

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Shinmai (new harvest rice) and onigiri article in the Japan Times

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I have a new article in today’s edition of The Japan Times, available online here, or in the print edition.

Perfect fried rice in a frying pan - even on an electric range or hotplate

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So you love fried rice, but don’t have a wok, or even a gas range? Here’s how to make great fried rice with a frying pan, even if it’s on an electric hotplate. (Note: this is not a low carb dish.)

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Nanakusagayu: Seven greens rice porridge to rest the feast-weary belly

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The more I study old Japanese customs, the more I am impressed by the logical thinking behind many of them, even when examined with modern eyes. One of these the custom of partaking of a bowl of nanakusagayu on the seventh day of the New Year, which supposedly started in the Heian Period (around the 12th century), in the refined court of Kyoto. Nanakusa means seven greens, and kayu (or to use the honorific term, okayu (お粥)), is rice porridge. The Imperial Court, now in Tokyo, still has a nanakusagayu ceremony on the morning of January 7th.

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