The Japanese Larder by Luiz Hara

Author:Luiz Hara
Language: eng
Format: epub
Publisher: White Lion 2
Published: 2018-10-19T16:00:00+00:00

JAPANESE RICE, NOODLES AND TOFU

JAPANESE RICE

Rice is at the core of a Japanese meal, and is eaten at breakfast, lunch and dinner. Japanese rice is short-grain and stubby compared to other kinds such as basmati, jasmine or American long-grain rice. It is also more starchy and sticky than these varieties. In Japanese ‘kome’ means ‘uncooked rice’ and ‘gohan’, ‘meshi’ or ‘raisu’ means ‘cooked rice’.

Grown for over 2,500 years, there are a staggering 700 known types of rice in Japan, of which about 300 are cultivated. The best-known variety, koshihikari, accounts for the majority of all rice consumed in the country. Many rice-producing regions in Japan are surrounded by mountains. In spring, melting snow carries nutrient-rich water down rivers and streams, which is used to irrigate the paddy fields. This cold, mineral-rich snowmelt is crucial to developing the unique flavour of Japanese rice.

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