• Miwa

<JAPANESE SUSHI RICE>

Updated: Feb 10





How much do you know about Japanese rice??


When I say Japanese rice I am referring to sticky sushi rice. If you go to a Japanese supermarket, probably 95% of what you find there is the sushi rice kind.


What's the difference in rice?


That's the topic of this blog!


In the video on YouTube, I’ll be answering other rice related topic such as:

  • how to store the rice?

  • how to rinse the rice?

  • how to cook the rice

  • how to keep the rice?


I hope you will take a look and leave a comment on YouTube!

Thank you very much for your support!




 

<EXPLORE JAPANESE SUSHI RICE>



1. Exploring the 4 different types of rice in Japan.


2. Exploring the 5 most popular sushi rice brands in Japan ( according to my personal preference)

-こしひかり( koshihikari)

-あきたこまち(akitakomachi)

-ささにしき(sasanishiki)

-ミルキークイーン(miruki-kui-n)

-ゆめぴりか(yumepirika)


3. How to cook the rice?




 

<1. Exploring the 4 different types of rice in Japan>


-白米(hakumai)/ Sushi rice

This is the typical short grain sticky rice which can be used for sushi and onigiri. This is the most popular rice in a Japanese household.


-玄米(genmai) / Brown rice

Brown rice is a whole grain rice with the inedible outer hull removed. White rice is the same grain but has the hull, bran layer and cereal germ removed. Brown rice is more nutritious than white rice but is also harder to digest.


-もち米(mochigome) / glutinous rice

Glutinous rice is normally used for making rice cakes or Japanese confectionery. It's a lot stickier than regular sushi rice.


-無洗米(musenmai) / pre-rinsed rice

Sushi rice usually requires you to rinse it first before cooking. However this MUSENMAI is already rinsed. I personally use this type, since my family consumes a lot of rice. It’s very helpful for saving time.



<2. Exploring the 5 most popular sushi rice brands in Japan>

All of these sushi rice brands have a similar taste and texture. However, there are subtle differences depending on the variety and cultivation area.


-こしひかり( koshihikari)

This is the most popular kind in Japan.

It has a relatively strong stickiness when cooked. It becomes very glossy and soft when the rice is cooked.


-あきたこまち(akitakomachi)

The grains are smaller than other brands.

It won’t be as sticky. You can enjoy the light and firm grain texture.


-ささにしき(sasanishiki)

Just like あきたこまち(akitakomachi ), you can enjoy the light and firm grain texture. This is a perfect option for making sushi at home!


-ミルキークイーン(miruki-kui-n)

This rice has a very sticky and soft texture. The rice won’t be too dry and hard even after it has cool down. This is a great option for making a bento box or onigiri. Try not to use too much water otherwise it might become too soft.


-ゆめぴりか(yumepirika)

Relatively on the sticky side but the texture and sweetness are well balanced.

Also works great for a bento box.



<3. How to cook the rice?>

Please watch the video and recipe!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



Thank you very much for reading! Please share with anyone who might be interested in learning!

 

Reference; https://www.ricepier.jp/%E3%81%8A%E7%B1%B3-%E9%9B%91%E7%A9%80%E8%BE%9E%E5%85%B8/%E3%82%B3%E3%83%A1%E3%81%AE%E5%93%81%E7%A8%AE%E3%81%82%E3%82%8C%E3%81%93%E3%82%8C/


2020/11/14 MIWA









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