How to cook his rice?
Here are Mr. Katayama's recommendations, a rice assembler, for a perfect rice cooking.
1. Rinse rinse:
Rinse the rice by covering it with fresh water by brewing it slightly 10 times in the hand of a circular motion; Change the water and repeat the operation 3 times. It is not necessary to continue to rinse until the water is transparent. Excessive rinse can affect the brilliance of rice. Do not pass rice to sieve or colander and do not dry it after washing it. This could crack the rice and make it burst during cooking.
2. Cooking rice in a metal saucepan
Cooking time: about 40 to 45 minutes
Add the same amount of fresh water into ringed rice, cover and soak 30 to 120 minutes (water should not exceed 20 ° C).
Transfer the set into a saucepan and boiling into 10 to 15 minutes, then lower on low heat 10 minutes with lid. Keep the low heat and adjust the fire so that the boiling continues during cooking. Turn off the fire, let stand for 15 minutes to cover. Finally, mix gently to air rice without breaking the grains.
3. Japanese rice cooking tips with a Japanese rice cooker (Brands: Zojirushi, Tiger, Panasonic)
Add fresh water to rinsed rice unusual indicated in the rice cooker, then soak 30 to 120 minutes (the water should not exceed 20 ° C). Then start cooking in normal mode on the cooker. Once the cooking is complete, open and mixing the rice gently to air and evacuate moisture without breaking the grains.
4. Japanese rice cooking tips with a non-Japanese rice cooker
Add fresh water to rinsed rice to the mark indicated in the rice cooker, and soak 30 to 120 minutes (the water must not exceed 20 ° C). Starting cooking in normal mode, then after completing, let stand for 10 minutes steam in the cooked. Finally, open and mix the rice gently to air and evacuate moisture without breaking the grains.
He is very appreciated in Japan for his tights, his soft, his flavor.
It's a rice Perfect for making sushi, Onigiri or simply for a consumption as accompanied by your dishes.
It is smaller and lighter than other varieties of rice.
The grains are fleshy and have a better chews than Koshihikari, and rice has a beautiful shine after cooking.
Like all Japanese rice, it is delicious both freshly cooked and cold.
It bears the name of Ono Komachi, born in Akita and representative of the prefecture.
