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| Fisherman's cooking @ Izu |
Rice
The Japanese people are proud to Japonica rice which has sticky texture after boiling. In the kind of the Japonica rice, Koshihikari (コシヒカリ
) is the most popular and delicious. Particularly, the Koshihikari rice made at Uonuma area (魚沼) in Niigata prefecture (新潟県) where is cool and has good water is the best. The next popular kind is Akitakomachi (あきたこまち
) and Hitomebore (ひとめぼれ
). These bland are less sticky than Koshihikari. Therefore, Akitakomachi is better for sushi, while Koshihikari is better for rice ball and rice bowl.To cook Japanese food, the Japonica rice is the best, but expensive. So, Calrose rice is recommended. The Calrose rice compares favorably with the Japonica rice in the view of the sticky texture.
Rice steamer
Japanese products (~$100), such as Zojirushi
, TIGER
, and Panasonic
, are strongly recommended. These Japanese products are totally different with the other products which sometimes make rice burned and keep rice hard even after boiling. Using the Japanese products, you can easily make soft and delicious rice without any technique.
