PrintHow to Cook Japanese Rice
Harris Salat of The Japanese Food Report shares his detailed notes on the classic preparation of rice according to master chef Yoshio Maruyama of Kyoto. " Preparing rice in Japan is well, more than just preparing rice. Cooking this grain the traditional way reflects a sense of ajiwai, the ability to get the most out of the natural flavor of a particular ingredient - the essence of Japanese cuisine."
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1 Comment:
I always buy calrose rice
http://en.wikipedia.org/wiki/Calrose
I use it with most everything. It is stickier than regular american long grain rice and I like it that way.
It is less exacting in the water ratio (1:1.25 rice to water).
JerzeeTomato at 12:47AM on 10/30/07