Rice as Ingredients

Since its introduction to Japan from China and Korea in about 3-4 B.C., rice has been an indispensable part of the Japanese daily meal, even though the dietary habits have changed these days with the influence of Western staples such as bread and cereals. As its sugar slowly turns into energy, it can keep you full longer than the other grains. Its amino-acids balance well with other types of food such as meat, fish, vegetables and seaweed.

Different Varieties
It is said that there are over 250 kinds of rice available today. However, Japonika-rice and Indica-rice are the two most popular types grown in the world. The former is a little sticky roundish short grain, naturally sweet to taste and suitable for the method of cooking Japanese cuisine.

The latter is long grain which is flavoursome and non-sticky when cooked. It is suitable for fried rice and risotto, and is better with sauce. Black rice is 50% refined, turning purple when cooked with white rice, and brown rice is unrefined and has 3 times the vitamins, minerals and dietary fibre of white rice.

The popularity of macrobiotic diets has increased its consumption. Sticky rice is normally steamed and cooked to make sticky rice cake.

Japonika-rice is grown in China and Korea and is sold in Australia under the brand name of “Sunwhite”. Medium grain, California rice can be seen with the name of “KIKU” or “NISHIKI”.

Quality
High quality rice is newly polished, non-blended milky coloured grain that is neither broken nor chipped. It is moist and shiny, fluffy with some natural sweetness, flavoursome and a little glutinous when cooked. The brand named “KOSHIHIKARI” has these features and is very popular in Japan.

Cookery
There are several varieties of rice cookers. These include traditional heavy metal pots, gas rice cookers, electric cookers, pressure cookers, and inducted heating and earthenware pots. The thicker pot can retain heat and transmit it to the rice evenly, thereby preventing temperature loss when the rice settles, allowing the rice grain to separate early when cooked. It is better to use gas instead of electricity when cooking rice, as rice cooked with gas comes out crisp and plump. Consequently, pressure cookers are the best for brown rice. An Earthenware pot allows heat to transfer slowly and gently, so rice will be more plump, shiny and moist.

Key Point
Water, as well as the way the rice is washed and soaked, affects the quality of rice. If rice is cooked immediately after washing, its grains will be dry and, consequently, will not become full and plump. Too much water makes rice too wet and mushy. Water needs to be 1.1 or 1.2 times the volume of the uncooked rice. Newly harvested rice needs the same quantity of water.

Rice can be used in a variety of ways. Dishes include mixed rice with many ingredients, sticky rice with red beans for celebrations, rice porridge for sick people and easily prepared rice green tea. For picnics and finger food, rice balls wrapped with pieces of seaweed with different kinds of stuffing, sushi rolls and sushi pockets made of deep-fried tofu and vinegared rice, which are easy to take away.