Pop Japan

Japanese rice differs in its quantity of short-grain cultivars of Japonica rice, which includes ordinary rice (uruchimai) and glutinous rice (mochigome). The main Japanese diet consists of ordinary rice and short translucent grains. In other countries, it is commonly characterized as sushi rice because of its glue-like texture which can be easily picked with the use of chopsticks. Sushi rice is also used to produce sake. 

The Japanese often use suihanki (rice cookers) to measure the amount of washed rice and water. First thing to do is wash the rice to release the excess starch, and then wash it until the water becomes clear. After washing, soak the rice for 15 minutes with the same amount of water (with a 1:1 ratio). Not soaking the rice makes the grains expand too quickly, resulting to soppy quality. While the rice is being cooked, boil the sharizu  (vinegar seasoning), which contains 9 parts rice vinegar, 2 parts cane sugar and 1 part sea salt, for 2-3 minutes with medium heat. Finally, remove the first layer of cooked rice, because it is already dried up, and then pour the vinegar seasoning to the cooked rice. Mix it together and cover with a damp towel to keep it moist. 

Tags: sushi rice, japanese rice, uruchimai, mochigome, suihanki, cooking, food, sake, sharizu