How to Pick The Right Japanese Rice
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- Опубліковано 31 тра 2024
- Do you have the right rice for Japanese food? There are so many to pick from, let's chat about short, medium, and long grain rices, so you know all the basics of how to pick the right rice!
Amazon links:
Premium white Japanese rice: amzn.to/3DZ1rZy
Affordable good white rice: amzn.to/3lyfcIl
My favorite brown rice: amzn.to/3YIW7Bs
Haiga rice: amzn.to/3RVZVNt
Mochi rice: amzn.to/3xgwVGv
Gear used to film:
Tripod: amzn.to/3wUipEk
Travel tripod: amzn.to/3wUiyaQ
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You have such a lovely and humble energy, just camelback from Japan so I am totally newbie in all, fell in love with Japanese food so your channel is the perfect place to be ❤
Thanks so much excited to have you here!! If you have requests let me know!
I use jasmine and short grain rice together. It gives a great taste and texture.
Together huh? I’ve mixed brown and white as well as white and Haiga!
Thanks for the great guide
Glad it was helpful! What’s your go to rice?
I just started to watch your videos and love your themes, thank you for sharing your experiences! Looking forward to get to know how to cook Japanese recipes!
Thanks so much for your kind words and for being here! Which have been your favorite? I always love feedback!
I learned something new today, thanks! I never knew that short-grain rice is sticker than long-grain. I usually just get basmati rice, but now I'll have to try the short-grain variety 🙂
Yes, give it a try! Glad to hear you learned something new here 😃
My guess would be it's stickier because it is not rinsed prior to cooking.
Even with rinsing it is still sticker than others
i needed this!! really fun video, thanks mom ;-;
Of course! What’s your usual rice?
@@thisjalife I usually just have basmatti since that is waht my closest store provides, but when I visit an asian chain i usually try and get Kuma Koshihikari! I love it but when it is not there I am not sure what to get, that's why this video is such a gift haha :')
@noodlepc3662 glad it was a gift for you!!
OMG this reminded me, if I didn’t tell you thank you for the amazake recipe you posted a while back, so easy. Thank you. We usually buy Koshihikari rice and have had my Zojirushi for some years, total game changer even if only for rice. But the rice aisle is overwhelming especially in Little Tokyo markets.
I’m so glad!! Thanks for letting me know. The rice aisle can definitely be overwhelming among others!
💛...calrose, kokuho...i still have the cloth bags from many years ago...wash until water runs clear...and, water up to the first knuckle...
Oh classic technique! And the cloth bags!!!
I like to add mochigome to my short grain Tamanishiki rice; I also was it once for every half cup of rice used (ie; 2 washes for one cup of rice, 3 washes for 1.5 cups of rice, 4 washes for 2 cups of rice etc...)
Love that! I usually only do it for takikomi gohan but great idea!
@@thisjalife
Nutritionists say that adding mochigome to your regular rice helps you feel fuller longer and prevents huge spikes in your blood sugar; the mochigome is harder to digest - making your digestion take longer means your blood sugar curve is flattened and extended - a good thing for diabetics
@user-nh9vl8gp7p interesting my friend had her blood sugar spike with mochi thus I assume mochi rice but maybe it’s just the sweet mochi she was having!
I love Tamanishiki Super Premium. However, it's pretty expensive. But I can't go back to long grain rice now. The taste is amazing plain. Kind of floral.
Yes long grain has its place depending on the cuisine but I do love my expensive rice 😆
@@thisjalife Definitely. I'll eat plain short grain rice because of the taste it has. I've tried long grain rice plain, but it's just not the same. It does go great with certain dishes though.
@kensclark 💯
Very interesting. Can you please tell me, how does Japanese short grain rice differ from Italian risotto rice as that is short grain also?
Arborio rice, commonly used in Italian dishes like risotto, has a higher starch content, resulting in a creamy texture. Japanese short-grain rice is stickier and fluffier. It clumps together when you try to pick up just the cooked rice!
My Bae is Korean, so we eat a LOT of rice. Imported Korean rice is INSANELY expensive, so we only have it for holidays and super-special occasions. For the majority of meals we use the medium - Botan, Kokuho, Nishiki. I lived in India for a while (in Kochi), so before the export ban, I made dishes with Jeerakasala or Kaima rices (short-grain Basmati... but not Basmati enough to escape the ban LOL). For Plov or Chinese dishes, I use Jasmine. Also love Red, Purple, and Black rices (usually using them in the Korean dish Japgokbap). Due to my dad's Tuscan/Istrian family, Arborio is also in our pantry. I DO use Basmati, but that bin tends to stay pretty full in my pantry. I really prefer the short and medium grain rices. Washing? I admit I don't do it often. When I DO... fill the pot with water, drain, rinse... do that 'til the water is clear. Washing long grain or Basmati - TO ME - seems to make the rice come out mushy (again, so used to Korean/Japanese style rices, they ALREADY seem kind of mushy, so I hate making it worse LOL)
So detailed thanks!! We love all kinds of rice depending on the dish too!!
Requesting the takikomi gohan video, please please pretty please! We would looove that!
Noted!! Thanks 😁
Greetings from the "DMV"
same here, I'm interested in takikomi gohan video
Noted on the Takikomi gohan! Are you at the actual DMV or is that an acronym I’m not aware of?
What rice do you suggest for teriyaki chicken? Also, do you suggest using a rice cooker to make the rice?
I would use any of the Japanese short grain stickier rices but Haiga Mai is my preferred because of the nutrition while still tasting like white rice. I personally like the rice cooker best from a texture and ease of use sense but use what you have or works best for you!
I use calrose cuz that's what we use for our middle eastern cuisine so there's usually a 10lb bag at home
Nice, a good widely available option!
I grew up eating Kokuho Rose or Homai medium grain rice. California grown medium grain rices have been my go to rice for years. I am interested in trying various short grain rices available at import stores.
I was taught to wash rice until the water is mostly clear.
Also, what's your opinion on the value of expensive induction heater rice cookers versus more conventional rice cookers? Are they worth it? Do you need to use the expensive imported rice from Japan to notice the difference? Or will affordable medium grain rices benefit from the more expensive rice cookers?
Thanks for sharing and for your questions! I have a zojirushi rice cooker I use for various kinds of rice (expensive and not) and think it is worth it! You can check out my rice cooker review/comparison video here if you haven’t seen it yet! ua-cam.com/video/joHrHZ0NTBw/v-deo.html
@@thisjalife , thanks. I watched that video. Good info. Zojirushi keeps raising the bar for rice cookers. I am using a conventional Zojirushi rice cooker now. At some point, I'll make the leap to one of their higher end models.
Rice is rice. It generally hard to manage. Just ad pinch baking soda and white vinegar to water. It come up fine.😅
Baking soda and vinegar???
I have two kinds of rice. Mush pudding or Snap, Crackle, and POP..
Mush pudding? Is that like the dessert?
@@thisjalife Lol, no dear, it's just what I usually end up with whenever I try cooking rice at home. I'm disabled and on fixed budget that leaves me $20 by the end fo the month usually, so I can't afford anything other than the generic white rice or any utilities to cook it in a way I'd prefer. So it's just a cheap aluminium sauce pan that excels at producing two kinds of rice. Mush rice, or undercooked rice (Snap, crackle, pop).. There's really no middle ground. If I use less water, even with small amounts of rice, it'll often just end up sticking to the pan and burning before it's all cooked. If I add more water than it just keeps soaking it up and turns into mush. Rice has always been a delicate dance for me that I almost never seem to win.. The only time I'm ever able make rice work is with "One pot meals" where I can just throw a bunch of stuff into pot and let it do its thing. Meals like Jambalaya, or among whatever else I've got I can just throw into the pot. Just as long as I have a portion of protein, veggies of some kind, and some pasta or startch. I can't afford to be picky. It's unfortunate food is so expensive, and is very likely the reason why I can barely eat and never lose weight and why I'm dying of heart failure. Eating healthy just isn't in the budget..
Which rice would they serve in a bowl at a Japanese restaurant?
Most likely the standard Japanese white rice! Some places will definitely have some if the fancier rices but normally not haiga mai!
I never liked the smell of Jasmine or Basmati rice cooking. My husband loves rice and wanted to try short/medium grain rice because of his Korean colleague whose wife is now one of my dearest friends. She’s taught me so much about Asian cooking, but it’s all Korean based. I found Nishiki on Amazon at $6.49 for a 5 pound bag (her go to). We used that at first until I learned how to properly cook rice. As a gift my husband got me a rice cooker because the InstaPot made it super sticky and it was gummy. Now that I have a hang of cooking/prepping in my rice cooker, we want to try Tamanishiki, but $40 for a 15 pound bag is steep. Or Tamaki Gold California, yet again $55 for 15 pounds sounds crazy. What is your everyday go to rice. FYI, I prepare my rice with garlic chicken broth (homemade) and frozen mixed veggies. Any suggestions you can give is greatly appreciated. Thank you in advance.
So I LOOOOVE the Tamaki Haiga mai but it is PRICY so I wait for sales to stock up. It is the taste of white rice with the nutrition of brown rice so perfect 💕 otherwise I get nishiki or tamanishiki. Have you seen my rice cooker video? Zojirushi is my go to and makes any Japanese rice taste better in my opinion!
Nishiki has a cheaper Haiga Mai also with similar nutrients but it doesn’t taste AS good as Tamaki amzn.to/46c1BbT
Can you recommend a small white rice that when cooked will be sticky and on the softer side? Sounds like sushi rice… haha! I want to use a rice cooker for this rice also. Thank you!
Beyond what I mentioned in the video?
@@thisjalife maybe I missed it; the best white sushi rice (sticky when done) for a rice cooker; something I can buy at the store or order online; your best recommendation? Thanks!
@Freak154l sorry I was thinking of this video! I go through my fav rices and have the links in the video description!
ua-cam.com/video/08kLD-BJZa4/v-deo.htmlfeature=shared
Occaisonaly I wash my rice. I started with Yan. I tryed swirl method did not work out. Then I saw american way. Add salt hakf teaspoon then vinegar teaspoon approx. Slap your rice in pan salt it , vingar it add water enough to cover. Mix briefly w. Fork, cover. Med. Heat until come to boil then stir maybe add more water it depend. Reduce heat. Cook another 15 to 20min. Unplug hot plate. Mix w. Fork. Enjoy! I use walmart rice 5lb bag. Also cal.rose 5 lb. Also nikko rice.😅
Yan? Is that the brand?
Kokuho, Three Ladies and Basmati rice
For Japanese rice or you’re saying that’s what you usually use?
Hi- new to your chsnnel❤
Thank you for saying hi, and welcome!!! Was this the first video you saw??
Your effort to pronounce the rice brands is commended.
So annoying to hear bloggers unable to respect other's language and culture.
I tend to debate whether to say it with the Japanese way or Americanized way since I can say it either way!
@@thisjalife That was quick...I also was referring to how you used Italian and Spanish inflections, as in Paella....Hello From Sydney, Australia. N
@Nawanda ahhh gotcha!! I try and hello 💕