I just bought a 2 kg bag of this obscure Japanese white rice, what am I in for?
Hope you like tranime, because that's gonna be your life now.
>>22095798I used to watch GTO
>>22095795Make sure if you're gonna rinse it that you don't rinse it for more than 5 minutesOther than that it's just good rice
>>22095795It is going to take you minimum 5 years to properly learn to cook and prepare this rice
There was some highly deceptive shit going on at the store where they were selling California rice, but wrote it in japanese assuming people can't read it and would pay the premium
>>22095795>2kgweak. i buy 10kg bags of imported japanese rice.anyways, it isn't significantly better than quality californian/italian japonica rice but it definitely is better nonetheless. enjoy.
Rice, Japan :O
>>22095806I read that it’s ok to soak Japanese rice for 30 minutes in the same water you’re going to use to cook it>>22095812I’ve got a rice cooker senpai>>22095815That bag of rice had suspiciously good price, 12€ in total. I pay more than that for some white Italian rice, although it’s organic.>>22095821Is Italian koshihikari good? I have access to Yume Nishiki 1 kg bags for 7€.
>>22095827>Is Italian koshihikari good?yume nishiki's pretty good, yeah. not as good as the imported stuff in my opinion but good nonetheless.
>>22095823Does YOUR rice come with stats? Like in videogames.>>22095838Thanks anon, maybe I will try it after this bag before sourcing the real thing.
>>22095827In general, they're "okay" up to 30 minutes with an ideal around 10-15. OP got hakodate beikoku variety from Hokkaido, which has a lower amount of momi, so it's easier to soak it for too long and start it leach out the kome.
>>22095840>fukk u rinko>name suggests fluffiness
>>22095799
>>22095795yellow rice.
>>22095901YAMERO!You need 2 read it in Japanese>>22095920Why
>>22095840Fluffy texture definitely is one of the last things I'd think of when reading the name fukkurinko.
>>22095938ふっくり fukkuri, it literally means fluffy, soft.
>>22095795>me with your mom last nightjk. How was the rice?
>>22095935>Whyskin color transfers to food.
>>22095940Iori is the only fukkuri Rinko for me
It’s here
Holy shit these gaijins and their DISHONORABLE translated stickers ruining the aesthetics of my precious Japanese product
Carefully removed the sticker and applied to a piece a cardboard so I can collect the rice bag after preparing vacuum sealed single packs.Can you feel the tension?
>>22095795How do i stop being impressed by cool packaging? This rice packaging looks so cool but i JUST KNOW it's some ordinary ass repackaged rice from India or wherever
>>22095795Overpriced white rice.
>>22096032I laffed.
>>22095795My dream is to open my own place where I only cook rice in various recipes, I’ll name it “Ricetaurant”.
Speaking of rare rices, this is Selenio rice, an Italian short grain japonica rice (ideal for sushi), with an extremely low GI of 49.
>>22096557What kind of rice cooker do you have, Ken-sama?
>>22096603Look, this came out of my ikea pot, that shit makes PERFECT rice.1:1,75 water (more water in the pan because of evaporation from the lid), 9 minutes simmering from when the boil starts and then turn off the stove and let the rice steam for 10 minutes.
>>22096604Separated grains, shiny, nice bite.>>22096604Yum Asia Panda Mini
>>22096617You ruined it. There was too much water and your rice is clumpy, wet, and overcooked. Get a good rice cooker before you dishonor any more premium Japanese rice. Very disonorabu. Sad.
>>22096623What?It’s perfect, it slightly sticky and slightly firm. Not over cooked. :3Btw it’s the selenio rice, not the Japanese one (I’ll cook it in the rice cooker after soaking it).
>>22095795its rice.
>>22096628PLEASE try a 1:1 ratio next time. You used waaaaaaay too much water.
>>22096834You can’t go 1:1 in a pot where some steam escapes from the lid. >:(
>>22096873Yes you can! I cooked that rice in a donabe. :O :DRinse a couple times, 1:1 water in your pot for 25 mins, Lid it, 10 mins high heat, 10 mins low heat, turn off heat and let steam for 15 mins. That's the specific recipe for my donabe using 450g of rice. Times will be different depending on your cooking vessel and amount of rice.One great way to time the rice is by timing how long the rice takes to boil on high heat and then once it begins boiling you turn to low and cook for exactly how long it took to reach a boil. PLEASE give it a shot. You will not be dissapointed.
>>22097045K anon, I'm saving this post.With 1:1,75 it takes 8-9 minutes for the water to be completely absorbed after it starts boiling with low heat.The donabe is thick and with a heavy lid that traps the steam if compared to my pot, my method works for me and my pot, my stove and also it depends on the rice.I'll try your instructions but I'm 100% sure that 1:1,1 it's too little water for my setup, of course it works in the rice cooker because it's sealed.
>>22097073You'll be fine! Even better than fine actually. Your rice will be exceptionally well cooked.The donabe lid lets steam out through a little hole in the lid and the sides don't make an entirely perfect seal.
>>22097089Perfect, thank you anon.
Shill us a nice rice cooker for around $100
It’s time.Soaking 80g of fukkurinko for 30 minutes in fresh filtered water.I did my method here >>22097073 with a bit less water just to have a reference, next time I’m ding this method >>22097045The rice absorbed all the water in 9-10 minutes, then I steamed it 10 minutes.
Finished rice after steaming, before fluffying it.
Why are my pictures always rotated here ffs.Finished raisu, to me it looks good and glossy.
>>22099098>sideways postingIt’s the site stripping exif data, newfag.
Taste test:Plain, only rock salt added, I expected sweet rice full of umami but it had a mild starchy flavour, no sweetness at all, it was basically 95% similar to the Italian Selenio above.Second test I added a bit of EVO oil and it was still good but very mild.The texture is really good, it’s fully gelatinized, homogeneous and soft with a nice pleasant elasticity to the bite, it’s really nice but so was the Selenio.Would the rice cooker give me a completely different rice?
>>22099100Then why the last 2 pictures are ok?
BVMP
>>22099100since when does 4chan delete exif??
i dont use ratios i just use the finger method with my pinky like me ma told me to
>>22099159Did you cut the pointy edges of the bag?This is actual autism btw
How do you make the rice taste sweet?
>>22099368High quality and freshly milled rice first. I source mine from the rice factory. Search them up. They sell some of the highest quality japanese short grain rice in the country. They import unmilled rice and store it in climate controlled rooms and then mill it fresh right before shipping.Then you need to use great quality water. You can buy bamboo charcoal or small pieces of binchotan and place it in a jug of water overnight and it will purify it. I notice a sweeter sort of taste with water that has been charcoal purified. If you have a bottled water that you love the taste of that will also work well.Thirdly you should do your first rinse very quickly and then no more than two more rinses afterwards. Over rinsing rice reduces the sweetness.Combine all of those things together with a great cooking method and you will have rice so good that a plain bowl will be delicious and joyful to eat.
>>22099159Nice handwriting bro
>>22099667Op here, I’m trying to understand what went ”wrong” with my first try today in regards of flavour and non perceived sweetness and I’m thinking that it could be a combination of too much water and a possible aggressive cooking, even though I used a super low flame on the super small burner (using a thick bottomed stainless pot).The anon above who told me about using a donabe has a point though, probably the slower and more delicate cooking allows for the sugars inside the rice to extract slowly and evenly, thus making a better rice.Still, does this explain why my rice wasn’t perceived as sweet?>>22099680Thanks.Usually people here on /ck/ compliments my hands, this is the first time someone is appreciating my handwriting.
>>22099744Too much water could possibly dilute the flavor of the rice. Try rinsing only twice as well. Water quality is very important as well for both taste and aroma of rice. For the initial heat you want to go full blast and bring it to a boil as quickly as possible then drop the heat down to basically as low as possible for the remaining time.
>>22099754That what I always do with the heat, so I’ll test with less water next time. Let’s see how it goes.
>>22099757Use Fiji water. I think I saw your hands before. Are they long fingered, soft, and delicate looking?
>>22096223>bralinesHot.
>>22099768Maybe
>>22099757Follow my recipe next time. Use 1:1 water.
>>22099833Yes, senpai.This one was a reference test to see how the rice would come out with my tested method. :3
>>22095795You are in for a unique and delicious pearl bite of the softest rice you have ever had. Please only use it to enjoy asian flavors as sticky rice with other styles of foods can be off putting for the American palate.
>>22095827>I read that it’s ok to soak Japanese rice for 30 minutes in the same water you’re going to use to cook itNo, fuckhead, rinse your rise properly till the water runs clear.
>>22099098gluggy shit. you didn't rinse it. rinse it you moron.
>>22099826Your thumb is too big for your hand. It looks like you have undefined wrists. The discoloration on your knuckles is unsightly.
>>22100015Rinsing rice until it runs clear is a weird myth, and should only really be done when you intend to make sushi rice. You also need to massage the grains as you're rinsing them, which gently polishes them, increasing shine.Only rinsing two or three times makes the rice taste sweeter.
>>22100123>Rinsing rice until it runs clear is a weird myth, and should only really be done when you intend to make sushi rice.well my wifes japanese, and she says you're retarded, so I'll go with her on this one>You also need to massage the grains as you're rinsing themwell you're right about this part at least.
>>22100132Every japanese rice autist high end chef repeats the same thing. Overwashing rice reduces sweetness. The only time a very clean and glossy texture is actually important is when making sushi.If you're just making table rice it is better to have that sweetness than not instead of shinier rice. Tell your right hand to try it sometime. It's a subtle sweetness, but it definitely makes a difference.
>>22100244mate, if you're the one posting those pictures, then you don't get to talk about how to cook rice properly. yours looks like absolute shit, and it's because you didn't rinse it properly.
>>22100244https://www.zojirushi.com/blog/zojirushis-secrets-for-delicious-rice-how-to-wash-rice/>Repeat this initial rinse step up to three times, until the water begins to run clear.lol you're retarded
>>22100248How my rice look like shit? >>22096834>>22100249>three timesI said to rinse it twice. Getting rice to run truly clear takes 5+ rinses. Clearly I am speaking with a true ricelet. Lol
>>22100256>How my rice look like shit?it's covered in rice gluten, gluggy shit. up your game.>Getting rice to run truly clear takes 5+ rinses. you're doing it wrong.
>>22100260You have absolutely no clue what you're talking about. There is basically no difference between rinsing rice two or three times.Now post rice.
>>22100262>There is basically no difference between rinsing rice two or three times."until it runs clear" is the important part there. if you can't get it to run clear after 3 rinses, you're doing it wrong. simple as. I lived in Japan for 5 years, my wifes a nip, I've cooked with so many different nips, EVERYONE there rinses their rice till it runs clear. now you can either post your evidence of "every high end chef says thats wrong" or you can just admit you're wasting good rice, there's no shame in it, we all make mistakes.
>>22100267>didnt post riceKek. The videos were not how to cook rice tutorials they were random vids of chefs talking about their autistic rice cooking and would be very difficult to find. Now post rice.
>>22100273I accept your concession.
>>22100267Found one source of someone explaining how rice is washed in a three michelin star restaurant in Japan. KEK. Definitely one of the multiple sources I was recalling when posting actual advice instead of embarrassingly stupid shit talking. Now please, post rice.https://thejapanesefoodlab.com/michelin-sushi/
>>22100275>still too scared to post rice
>>22100280Didn't you say you should only wash rice to clear for sushi? And yet the link you posted explicitly says their method is for sushi. uh oh retardo!
>>22100285Concession accepted. :)
>>22100287Yes, it is accepted... by me! You proved yourself wrong with your own link :D
>still hasnt posted rice>gets proven wrong>coping in defeatAmusing and funny.
>>22100015Where did I write that I don’t wash my rice?The very same instructions on the rice bag say to rinse the rice at least 2-3 times.
Look like my premium EVO oil has arrived, happy rice days ahead.
>>22097045>timing how long the rice takes to boil on high heatMy induction stove can bring it to a boil in a minute or two..
>>22100667Enjoy your warped pans
>>22100768You should go take AP physics thermodynamics again
>>22100667Sick bro. The recipe is obviously for a gas/electric burner.
I love making onigiri with leftover rice, these are good for lunch break at the office
>>22100860So how am I supposed to cook it?
>>22101020Idk man. I don't use copeduction. It doesnt work with ceramic...If I had to guess I would say for 450g of rice you would want it to be boiling for about 5-6 minutes on high, but not max heat, and then let it coast on very low for 10 mins before a 15 minute rest. That would probably be a decent starting point. Make sure to soak your rice for at leadt 25 mins before cooking.Basic recipe for my donabe is 10 min high, 10 min low. It boils for about 5 minutes before I reduce the heat.
>>22101020Well actually I do have an induction + pressure rice cooker, but that doesn't count.
>>221010401) is the donabe rice significantly different from the rice cooker rice or are they the same?2) can you suggest me a japanese donabe for 1-2 people? I eat 80-90g of rice and max 2 portions 180-200g so it should be smolI don't want a rice cooker with nonstick shit inside, but they're so convenient...
>>22101080Nagatanien kamado san donabe. Either a 1 go or 2 go size. 1 go is roughly equal to 150g of rice and it's the smallest size you'll probably be able to get.The rice is better than a rice cooker and significantly better than a pot. If you love rice, but refuse to get a quality cooker it is the best thing to cook rice in. You could also consider a hagama, but it may be overkill for only 1 go of rice.
>>22101080Oh yeah the other thing worth mentioning is that they only work on open flame and they make the best rice when you fill them up to their capacity, but will produce very great rice if you don't have them maxed out.
>>22101107>>22101120Thanks anon, so 1 go is perfect but if 2 go is able to cook even 80-90g I would prefer that just to have more adaptability for bigger portions.>open flame It’s ok I have a gas stove
>>22101132If you're a baller you could look into a kumoi kiln donabe. They're considered the best in all Japan, but they're very expensive compared to the kamado san, and only really make "different" rice. It isn't better or worse really, but they do look way cooler.
>>22101140Do you like this one?https://utsuwabi.com/products/86005300
>>22101181Yeah, basically the same as the kamado san. Pretty sure the kamado san are the gold standard for affordable donabes, but that one is pretty much the same.
>>22101210Yeah anon, I just discovered that they ship from Japan so it’s a no no because it costs the same as a kamado San.Now I have to find a shop which sells the kamado San in Europe.Holy fuck buying a rice cooker and a donabe here is difficult as hell, what was I thinking?
>>22096598when the server seats the guests they need to say "rice to meet you"
>>22101213Europe doesn't have rice cookers? In America you can order whatever rice cooker you want from Amazon. You can even to big box and smaller stores and they all have rice cookers. There are also tons of Asian markets and supermarkets all over the US that sell rice coolers and other Asian cooking devices. I can't imagine not being able to find a rice cooker.
>>22101238There are 3 rice cookers that allows you to cook for 2 people.All the donabe I saw are either from Japan or the UK and the final price with taxes is 200€ which is a big no for me.I either eat shit and buy the Korean rice cooker with the aluminium lid or take a yum Asia tsuki which has a ceramic pot.
>>22096553It’s a relatively new variety that isn’t bad, but it often comes out a little too soft when cooked.What to Do If It’s Too Soft> Use less water when cooking> Add a spoonful of mild-smelling oil when cooking> Soak the rice for about 10 minutes—shorter than usual> If using a rice cooker, select the “quick cook” settingAnother thing that caught my attention was the milling date.Since more than half a year has passed since it was milled, the rice has likely deteriorated significantly, so it’s best to rinse it two to three times as often as usual.
>>22099368It basically depends on the variety and quality of the rice.However, it can also vary slightly depending on how you cook it.> Soak the rice in water for a longer time.> Cook the rice for about twice as long as usual (for example, by cooking on low heat for the first 10 minutes or so).> Cook the rice in a pressure cooker or a pot with a heavy lid.The downside of doing this is that the rice can become too soft.To address this, you can reduce the amount of water or add a little oil.
>>22101256>ceramic potRice cookers that come with ceramic pots have a coating that isn’t very durable.Zojirushi used to include them in their high-end models, but they stopped because there were so many complaints.Currently, the only brands in Japan that still use ceramic pots are Tiger’s high-end models and Mitsubishi.By the way, while metal pots typically come with a 5- to 6-year warranty on the coating’s durability, the warranty for ceramic pots is only 3 years.
>>22101319I literally have no choice.It’s either the tsuki with the 5,5 mm handmade ceramic pot or the Cuckoo with Teflon pot (semi acceptable) and aluminium lid which will give me Alzheimer’s.There’s nothing else, yum Asia panda has a metal pot with a ceramic coat and these are shit because as we’ve seen with cooking pans they wear off fast.There’s a Philips mini rice cooker 3000 series which probably has an aluminium lid too and there are zero reviews outside Amazon, it’s also quite cheap, the only other 3 cup cooker is a zojirushi made in china which is imported and the spare parts has to be sourced from Japan each time, so it’s a pain in the ass. Also it costs 239€ + shipping which is insane.It looks like I’ll be cooking rice with my Ikea pot for a long time or risk getting alluminium’d
>>22101334Millions and possibly billions of Asians use the rice cookers you're scared of and they seem to be fine. Besides I don't think there has been conclusive proof linking aluminum and Alzheimer's. The is some of a 2024 article from a website called Alzheimer's Research UK. >The idea that aluminium exposure is involved in the development of Alzheimer’s originates from 1965 and there have been several layers added to this story since.>By chance in 1965 it was discovered that an aluminium-containing injection, administered into the brains of rabbits, caused tangles and fibres of misfolded proteins to build-up – and these initially appeared similar to those seen in Alzheimer’s. A different study involving post-mortem examinations then reported higher than normal levels of aluminium in the brains of people who had died with Alzheimer’s disease.>A few years later, it was also proposed – but not proven – that aluminium in the liquid used to treat people with kidney failure, might be the cause of specific dementia symptoms in these individuals. This was proposed because higher levels of aluminium were found in the brains of patients affected by these neurological symptoms. All of this early research, led to suspicion that aluminium from various sources, such as cookware, foods, vaccines and even water, could be linked to Alzheimer’s.>However, through continued investigation, research has disproved this early evidence, and aluminium hasn’t since been found to be a direct cause of Alzheimer’s disease. It was later revealed that the tangles and fibres of misfolded protein found in rabbits’ brains in 1965, were very biologically different to the tangles and fibres found in the brains of people with Alzheimer’s disease. The symptoms and underlying brain changes in the kidney failure patients were also later found to be very different to the changes seen in Alzheimer’s disease.
>>22096555fucking hate this, my local asian mart has a huge selection of imported ready-made stuff I'm always curious to try but they fucking stick nutrional info all over the instructions so I can't even use an app to translate it, can't even fucking see how long to cook the noodles or what suggested ingredients go along with it. How fucking hard is it to put the sticker over something that doesn't matter like they did in your pic, this feels intentional, the Chinese lady who owns the store is out to get me.
>>22100870are these hard to make? I had one for the first time last week (they only recently started making them in my country/area) and thought they would make a very nice alternative to the sandwich I bring to work everyday but don't want it to be more work than I already put in.
>>22101570Not at all.You can buy the foldable bags on AliExpress, the same they use on 7eleven onigiri in Japan and they’re piss easy to make.https://a.aliexpress.com/_EH1futG
>>22101697hm, I see there's even molds online for cooklets like me. Ty for the link anon, how long do the onigiri keep in the fridge once wrapped up in your experience?
>>22101728Just like the konbini ones, around 2-3 days in the fridge if you make them with freshly made rice, otherwise if you use a day old rice it’s better to eat them in 1-2 days.When you take them to work put them in a thermal bag with an ice pack, or in the fridge if you have them in your office.
>>22101345Yeah anon, these research may be right but the rice cooker will still leach aluminium into my body, with all that microplastic shit and pollution I’m forced to breathe in, I’d like when possibile to avoid ingesting metals when possibile especially if alternatives exists.Idk anon, I’m scared that I’d hate using that thing because of my fear ending up in selling it after using it a bunch of times.I have to think anon, the rice cookers are 99~115€ and the donabe is 180~220€+ and also defeats the reason why I chose to bought the rice cooker in the first time (set & forget especially for brown rice).I’ll just stick to my stainless pot with the method the anon above suggested me, then see if I get good results and if I don’t then I’ll buy one of these, or maybe both over the time who knows.
>>22101921Anon, modern life is suffering.You'll never be happy if your sole scope in life is consooming.Just be yourself and enjoy what you have, you'll be happier in the long run.
>>22102547After thinking about it during the week end, I concluded that I will buy the rice cooker.
>>22095795
>>22103616Yeah, I look like that.
I followed the donabe-anon recipe by using 1:1,2 rice water ratio instead of my usual 1:1,75, using my stainless pot.I washed the rice 3-4 times and let it soak 1 hour, lid always on, then turned on the stove medium until I could see steam exiting the lid then lowered the flame to the minimum level possible and cooked for 10 minutes + 10 minutes rest/steaming.I noticed a result similar to using the rice cooker, the rice was clumpy and the grains were dry and not glossy, also some of them were attached to the bottom of the pot (no burnt grains or black anything) so I’m pretty positive the rice cooked dry for some time.The curious part is that despite using less water the rice was softer with a less pleasant texture, it was still a bit elastic but since the grains were attached in clumps i couldn’t feel any separation and being soft and dry it was sort of like eating a mochi.I definitely prefer my method of bringing the pot to a boil without lid and then once it boils lower the flame, lid on, 8-9 minutes + 10 rest. Of course after soaking the rice at the beginning.Now I’m wondering if this isn’t the texture that the rice cooker specifically produces and simply isn’t for me.
>>22104705It’s worth noticing that the instructions on the fukkurinko bag explicitly guide me to using 1,4 times the weight of the rice in water (they’re talking about weight not volume) and they also refer to the rice cooker.
>>22104707That rice looks much better than your first attempts. Notice how very few of the grains are exploded and it doesn't look wet/damp like your first cooks.We all have our own preferences so it's actually a good thing you found your own preference.One thing I notice from this picture is that the milling rate is not actually 100%. Looks like maybe 90%. Typically rice that has less bran removed through the milling process can handle or even wants a bit more water than 100% milled rice. Makes sense why the package has such a high ratio.
>>22104947Since the final result resembled the texture and dryness of the rice out of the rice coooker, I guess that I achieved an “Asian” result? I’m still trying to figure out what the rice should look and taste like when cooked correctly, besides my personal preference.Next time I’ll increase the water and play with cooking time to see when it’s the right moment to turn off the stove and let the steaming part begin.
>>22104954Yes you got an "asian" result good for things like making sushi or onigiri. I much prefer the drier looking result you got from your latest attempt. The first ones are so wet they actually made me feel disgust lol. I checked the "stats" on your rice and it is a high stickiness rice, which is why it clumps together. When youre fluffing the rice after your rest the individual grains should not break apart or mush together. The stickiness will make them clump together but hold shape. That is actually a charecteristic of the rice.One thing to remember is that glossiness comes from the exterior of the rice grain and not just a wet exterior like your first cooks. If you want to enhance glossiness you can polish the rice after your first rinse. Just use your hands to gently swish the rice around/rub the grains together. Try two polishing cycles of around 20-30 seconds with a rinse between them. I find the step unnecessary for table rice, but ymmv.
>>22104959Hopefully the cuckoo rice cooker with the my preset function can help me achieve the desired texture by altering some cooking parameters instead of being forced to go with how the menu preset was engineered
>>22105040Measure your rice and water to tune how the cooker makes the rice, aside from the custom functions. A combo of both will yield the best results for your particular rice and how you like it.
>>22105053Thank you anon, you're my senpai.I will update when I make the next rice batch if the thread is still alive.
>>22101921If you never use metal in the rice cooker pot it will be just fine, it literally never goes above boiling point for heat and the toxicity of nonstick only starts being an issue at temps that are 300 degrees hotter. While I do understand the fears of nonstick in the specific instance of rice cooker use it is completely retarded.
>>22105147I'm concerned about the aluminum lid above.The water droplets from the steam will leech aluminum in the rice underneath, even though it's a very low amount.It may be non toxic but it's something that will accumulate in my body, so I don't really know if I should pull the trigger and spend days thinking about this each time I use it.The teflon coating doesn't scare me, if it's consumed I'll get a spare one and also I always use silicone spatulas.
