Why is Japanese rice so delicious?
Japanese rice is known for its sticky texture and sweet taste. This is due to the fact that it is grown in a specific climate and soil, and is traditionally polished to remove the outer layer of bran. Additionally, Japanese rice is often washed before cooking, which helps to remove excess starch and give it a firmer texture. Other types of rice may not be grown in the same conditions or prepared in the same way, which can result in a dryer texture and less pronounced flavor.
>>19713387>>19713392>carbs>carbs, japancry all you want
>>19713387Its a different type of rice but personally I feel like it tastes like nothing...>>19713392>often washed before cookingone of the biggest shocks to me is still how there is people who dont wash their rice. Ive been taught to do so as a child and it just makes sense to me
>>19713392Nice try GPT-fag
Japanese rice is typically short grain and more glutinous. It makes for sticky rice that gives you this sense of richness and it is definitely not “dry”. In the end though, Japanese rice being tasty is pretty much a preference. But it is good.There are other nice, tasty varieties of rice, but as with any variety, good rice is cooked well. Basmati rice may be one of the best rice varieties but if not cooked properly, it will turn out too dry or too mushy.
Why Onigiri specialty stores are mushrooming, and why they are so popular even if they are expensive.https://youtu.be/qpxpuVPCKDg
>>19713387because you're a weeb so japanese thing gets 500% flavour boost in what passes for your mind.
It's those fuzzy logic rice cookers.
>>19713387it has added sugar
>>19713449I'm a weeb but I don't like japanese food
>>19713387Good japanese rice has a delicious yielding, but firm texture. Individual grains should be felt as you chew the rice, and it is described as a "three dimensional texture"Along with an excellent texture good Japanese short grain rice has a pure, sweet, and often savory flavor that is not necessarily strong, but has enough flavor to taste when combined with more delicate sauces, meats, or pickled vegetables.Although tastes may vary person to person I do believe fresh and top quality Japanese rice prepared very well in a donabe with filtered water is amongst the best rice in the world.
>>19714191>pure, sweet, and often savory flavor that is not necessarily strongTranslation: its bland as fuck like most japanese food
>>19714195Why do people love outing themselves as a retard tastelet?There's a difference between bland and delicate... Great Jap rice can have a complex and delicious taste. How is that bland? Ohhhhh wait. Tendies and fastfood burgers are your favorite food.
>>19713387>>19714191I don't even bother discussing rice and rice peperation for maximum flavor and texture.I had my own way of making rice to get it perfect and I used fresh BROWN not white japanese rice from my prefecture.It was godly, ate 600g(dry) in one portion without anything added.
>>19714254I have annincredible Japanese brown rice. So delicious, but it takes like 2 hours to cook in my rice cooker. Comes out insanely good tho.
Japanese rice is known for its delicious flavor and sticky texture. There are a few reasons for this:Rice varieties: Japan grows over 190 varieties of rice, each with its own unique flavor and texture. Some of the most popular varieties include Koshihikari, Sasanishiki, and Akitakomachi. These varieties are known for their sweetness, stickiness, and aroma.Growing conditions: Japanese rice is grown in a variety of climates, but all of them share some common features, such as clean water, fertile soil, and a cool growing season. These conditions help to produce rice that is high in starch and low in moisture, which gives it its characteristic stickiness and sweetness.Farming practices: Japanese rice farmers take great pride in their work and use a variety of traditional and innovative farming practices to produce the highest quality rice possible. For example, many farmers use the "aigamo" method, which involves raising ducks in the rice paddies to help control pests and weeds.Polishing: Japanese rice is polished more than other types of rice, which removes the outer bran layer and exposes the white starchy core. This gives Japanese rice a whiter color and a smoother texture.In addition to these factors, the way that Japanese rice is cooked is also important. Japanese rice is typically cooked in a rice cooker, which uses a precise temperature and cooking time to ensure that the rice is cooked evenly and fluffed to perfection.As a result of all of these factors, Japanese rice is known for its delicious flavor, sticky texture, and fluffy consistency. It is a staple of the Japanese diet and is enjoyed by people all over the world.
The heat of the rice
>>19714824Warms the soul.
>>19713417I cook and eat rice 9/10 days and I never wash it. And the rice I make is probably nore delicious than any bugeyed chink will ever make in his life. I'm Portuguese, so rice is made with a mirepoix of onion, bayleaf, garlic and olive oil, slight pass on they mirepoix with the raw grains and onky then is it boiled.
>>19714898'bugeyed chink' here. wash your rice.
Do Japanese eat plain rice?Just plain rice in a bowl? ALL THE TIME.
>>19714898>bay leafI hate to tell you this, anon, but bay leaf gives you cancer. Have you been doing this for a long time? They say increased exposure can do irreparable damage to the taste buds and a sensation called "phantosmia".
>>19713392>which helps to remove excess starch and give it a firmer texture. That's a mistake.Even on the surface of polished rice, a small amount of bran, as well as odors and oils, remain.That's why we wash it to clean it.However, the degree of washing depends on how polished the rice is and how long the rice has been stored after polishing.
>>19714898He needs to add things to his rice because the unsalted flavor of his rice is gross or too bland! LMAO! POST RICE RICELET!
>>19716099terrible rice. Someone on /ck/ did better.Once again, a white saviour had to show those bugs how to cook their staple.
I had Japanese rice in a proper Japanese restaurant in Hanoi in the jap district and I've never seen rice like it ever before. We eat rice three times a day since my wife is a jap. This rice in Hanoi was extremely shiny and looked absolutely perfect. We were shocked, it looked like some shit you'd use for plastic food to take photos of. I've tried heaps of Japanese rice in my zojirushi rice cooker but it's never shiny like this was. I've tried adding some olive oil as I read that will help but I can never replicate this rice
>>19716689kekvietniggers truly own the rice
>>19716736I dunno how they did it honestly but we were completely blown away by just how perfect it was. It was also in a one piece themed Japanese restaurant, in the shape of a ship I can't eat rice anymore cause my wife eats the shit three times a day but this rice was god tier I just wish I knew how they got it so shiny and so perfect
Restaurant is called All Blue. One piece themed izakaya in Hanoi next to Lotte world hotel. Look at the rice bottom middle of the photo you can see how much shine it has. Anyone know how to get that?
>>19716689it was probably extra polished rice
>>19716689Rice that has probably been freshly harvested or stored at low temperatures in brown formRice that has been polished at low speed in the store, or polished rice that has been vacuum-packed and transported, cooked in small batches, washed and soaked in water perfectly, etc...And while you continue to use the derogatory term "JAP" you will never understand.
How do I cook really low volume rice without wasting electricity?Like just 1 cup of rice for 1 person.I know many Japanese will cook many cups at the same time and then freeze what rice they want to use later, I think that practice is ridiculous.
>>19717672I freeze cooked rice when I'm tired, if I have to make lunch early in the morning, or if I have extra because my family has a small appetite.Usually, I cook only enough to eat.And if you cook it in small quantities, less than half a pot, it will cook up delicious.
>>19717699The new zoji models have a cooking mode that cooks rice specifically for freezing and then microwaving back to temp.
>>19713392I thought they also soaked it to make it more transparent.
>>19717716>for freezing and then microwaving Other Japanese manufacturers, such as even the cheapest one, Iris Oyama, had already incorporated and advertised such a feature, so Zojirushi must have been in a hurry to develop it.
>>19717731Oh. I don't own a microwave, so I don't really care. Thought that cute girl might want to know about such a feature.
>>19717736There are various functions available now as companies compete with each other.For example, a feature that has been available for quite some time is>A little cooking functionis available.This is a function to cook a small amount of rice quickly and deliciously.This function was created because the fast function tends to make the finished rice hard.
>>19717761I own a zojirushi NW-LB10.One of my favorite features is the "iron pot hagama" setting, which crisps the rice on the bottom perfectly. It makes an all star claypot style meal. Add chicken, mushrooms, chinese sausage, soy sauce, oyster sauce, etc to the pot with the raw rice, press button and wa la.
Here is the beautiful akita akitomachi organic rice I cooked in a donabe for lunch today. I'm keeping it warm in my rice cooker for a guest.I did a test today. If you dont drain your rice properly after rinsing it can hold over 100g of water(450g of dry rice). Even after draining in a strainer the rice held 50 grams of water. Taking this into account when adding the rest of my water for soaking produced an excellent result.
>>19717782Hi, Embudaki owner bro.>crisps the rice on the bottom perfectlyI have seen that function on youtube and it seems useful.I used to have to bake the rice for about 10 minutes with the fast function after it was cooked once.
>>19717789>Here is the beautiful akita akitomachi organic riceOh, it must have cost you quite a bit of money.Oh, and we're almost ready to sell this year's rice.It's one of the things I look forward to every year!
>>1971781629 usd for 5lbs. Relatively expensive, but worth it.the rice factory NY https://trf-ny.com/They store their rice unmilled in temp/humidity controlled rooms and mill it for you the same day they ship the rice out. By far the best quality rice I've ever had. They even sell the gifu inochi-no ichi rice, which is a world class sushi rice.A genetic mutation makes the rice grains 1.5x bigger, while still having all the good qualities of a koshihikari type rice.
>>19713392Non midwits can spot ai posts, you know
>>19717798Depending on the type of rice it will go even darker than this, but it never ever burns the rice.
Since this weeb thread is here. Anyone know the name of that Japanese mayonnaise that everyone cums themselves over?
>>19718172Kewpie.Liking Japanese food doesn't necessarily make you a weeb btw. If you like baguettes you aren't a francophile...
>>19713579unironically this, also usually some vinegar and salt, dashi, or soya.
>>19719071No. Japanese rice is not usually seasoned. Su-meshi is for sushi. Table rice is not treated the same. Great quality Japanese rice can have a sweet taste without adding any sugar.Sumeshi is freaking great though. Love that stuff.
>>19719121>Great quality Japanese rice can have a sweet taste without adding any sugar.it's starch, it's broken down into glucose inside your fucking mouth if you chew it long enough. it's not unique to your nip rice.
>>19719193Ricelet know nothing.
>>19719121Tell that to the fucks serving it over here. I can taste the mirin in it.
Because you're a filthy weeb with a bias
short grain rice has more amylopectin which makes it taste more filling, that's the main thing
>>19719292I think you're just mirin. Mirin is not usually added to sushi rice. Rice wine vinegar, salt, sugar. Right?>>19719300Calling people a weeb for liking a specific type of rice is a form of projection about your own negative obsession of Japan. Pure npc programming.
>>19716781go home and get your shinebox
>>19719459His heart was in the right place. Give him that at least, and please say ohhh herro nipnong chingchong to your wife for me a pree.
>>19716689use fresh rice and soak it after washing
>>19714210 nips don't season they rice!
>>19721394They don't need to! :D
>>19721400Just bought a 20lb bag of Koshihikari, can't wait to try it out.
>>19721514Pot, donabe, or rice cooker?
I miss having this breakfast every morning on my commute to work
>>19723122>being this desperate to keep this shitty thread alive
>>19713387Cuz you're a fucking degenerate weeb
>>19713387Japanese farmers have an incredible rice 'culture', they literally fold each grain 10000 times in the unique way they grow and mill it. The grain is sweet, sticky and chewy. Compare that to indo-asian countries where they leave it in a field to rot.
>>19713417>i paid for that dirt and starch and we're going to eat it.s..sure thing gramgram.
>>19713431obviously because they taste oishii... man i want a machine that perfectly puts out the exact amount of rice. thats awesome.
>>19715024You need to wash short grain rice, but if you wash long grain rice it has a nasty habit of getting gummy.