Bros, it happened again…I bought 2 bags of this rice.What am I in for?
diabetes
Rice is great when you're hungry and want two thousand of something
>>22218180>gay letters>umami rice>goatse circle logoYou got scammed anon.
I am a Japanese. We laugh at people eating this brand of rice. It is considered a joke in Japan.
>>22218186in finland its hard to find jap riceif theres sushi rice 90% its "made in italy"
>>22218180It looks okay, probably nothing amazing though.Thankfully the US has finally gotten some decent rice options over the last 5-10 years.
For me it's Homai.
>>22218198I was buying Yumepirika from Hokkaido when that rice popped out and I chose that one because I really wanted to try Koshihikari and it’s always out of stock unless you buy 5 kg bags which is too much for me.>>22218194I’m Italian and I use Selenio rice as “sushi rice” to make onigiri or eaten as gohan. I like it and it’s the white rice with the lowest GI out of all at 49.2 so it’s a win win.Of course it’s inferior to Japanese rice but then again it costs 3€/kg.
>>22218203Are you the rice obsessed donabe anon with the long delicate fingers?
>>22218186rice autism is worse than hot sauce autism
>>22218296I have a Donabe and I’m autistic.
>>22218333Yeah you're the skeltel euro rice anon with the long delicate penis grippers. I don't believe you're autistic unless you have a formal diagnosis. I think you're just mentally ill and have OCD.
>>22218339I spent 3 hours looking for rice before ordering from 2 separate places, I’m on the spectrum. Btw never did a specific test for autism but the evaluations psychologists did said that I get the same scores as people with autism and every online test I do says that there’s strong evidence for an autism diagnosis.I don’t give a shit anyways, it’s not that with a diagnosis my life would magically improve. Rice helps though.
>>22218346>Btw never did a specific test for autism but the evaluations psychologists did said that I get the same scores as people with autism and every online test I do says that there’s strong evidence for an autism diagnosis.They would have diagnosed you with autism if they believed you had autism. Online tests are meaningless. You're just garden variety mentally ill. My armchair diagnosis is generalized anxiety disorder, depression, and OCD. Definitely an eating disorder in there too. Probably schizoid. Not schizophrenic but schizoid.
>>22218333ok but you never said if you had long delicate fingers...
>>22218186whats a brand of koshihikari to recommend for OP to buy to compare to the one he bought
>>22218180>he fell for the meme riceSilly gaijin
>>22218180probably rice
>>22218374He does have long delicate penis grippers. He also has uncharacteristically neat handwriting for a man.
>>22218180seeing as how it happened before i think you should know
>>22218203>Selenio riceI hadn’t heard of this before but I’m going to see if I can get some since it’s low GI, thanks!
weevils
>>22218180>soros affiliate llc
>>22218628Yeah.It’s often labelled as Italian sushi rice (japonica) and you can read terms such as “originario” but it has to have “Selenio” written too to know that’s the right one, or at least that it has a low GI. Idk in Finland if there are shops that directly sell it but if there aren’t you have to order from Italy from the producer, many ship in Europe.This is a random retailer I found: https://www.ventis.com/fi/enogastronomia/b/principato-di-lucedio/p/116823_5-confezioni-riso-selenio-per-sushi-1-kg/5 kg of rice + 19€ shipping to Finland, but there are producers you can buy from directly although that linked rice is good.Ask ChatGPT/grok for fast help ;)
>>22218366so did you wanna talk about rice or did you just come to the thread to be a big jerk
>>22218707amazon de has some cheaper stuff
>>22219028That’s unspecified “round japonica rice” from Vietnam, we don’t know what kind of rice it is, it’s definitely not selenio rice which is grown in Italy.
>>22219073isnt the point that japonica is the good varietyyou know, thats the thing they grow in japan to pair with raw fish
>>22219078Japonica isn’t a variety, it’s the botanic group of the rice (Japonica, Indica, etc..), the variety of the rice from these species is Koshihikari, Basmati, Selenio, etc..Saying “japonica rice” from Vietnam means nothing besides that we have a rice from the Japonica species which has small grains and it’s sticky, but inside the Japonica species we have wildly different rices from Japanese sticky sushi rices to Italian risotto rices full of starch and so on, so we need to know the variety of the rice to know its properties and how it behaves when cooked.Selenio is an Italian cultivated Japonica rice which comes from specific areas of the country and has specific properties such as being rich in Selenium (hence the name) and also by having a low IG, it’s also good for sushi because it’s sticky.
>>22219109Different anon but thank you for all the knowledge. Have you ever taken, or plan to take, a trip to Japan?
>>22219109Well they dont tell me the variety so not much a consumer can do when browsing rice all they tell me in groceries is "sushi rice made in itality", no info on varieties
For me, it's Acquerello.
>>22219115No problem.Think of it kind of like it happens with coffee, you have arabica and robusta, which are the botanical species (Coffea arabica and Coffea Canephora), then you have the varieties which are Gesha, Bourbon, Pacamara, etc..>trip to JapanNo, I never visited but I'd like to do it before dying.I'm alone and I have nobody to go with, so in my latest dreams I'm imagining going there to visit the people who made my donabe and the factory, they're kind and I'm in contact with the wife of the furnace owner who speaks Italian and likes to hear my experience with the pot as well as looking at the pictures I take.I don't think it will ever happen but dreaming is free.>>22219116Yeah, and that's a problem.If it's Italian rice you can stay sure that it's generally a high quality product although it's not flavorful as Japanese grown rice because we always "engineered" our rice for risotto, so they need to be sponges for sauces and condiments and they have to hold their structure rather than becoming sticky, but we also have aromatic rices such as Apollo which is known as the Italian Basmati.When you see Italian Sushi rice it's proabably Italian Koshihikari (not representative of the Japanese product) or Originario usually, but sometimes can also be Selenio, and if it's not specified you either ask the producer or verify the EAN code and track it down to the source. You can ask a chatbot to do it, there are websites made for things like this.For instance, pic related is an Italian Koshihikari.>>22219124Very based anon, there are also aged Carnaroli rices which are top notch.
>>22219131Yeah i get the basic 1kg Acquerello tins, i think it's aged 1 year. Eventually i want to try Acquerello 8 year aged but my supermarket doesn't sell it and i have to order it.>tfw Liberica Excelsa get's forgotten
>>22218180Better than medium grain nishiki/kokuho/calrose rice IMO.Koshihikari and thai jasmine are my favorite.
>>22219421How does Yumepirika compare to Koshihikari?
For me, it's Nishiki. The rice is always perfect and just a little soy sauce and seaweed flakes it and you have a perfect salty snack
>>22218333>Donabe So, tell me this. How different is the process of cooking rice in a donabe versus a pan. I usually rinse the rice, then I add water and make sure there is one knuckle of water above the surface of rice. Boil it with the lid on, once it boils (the lid will move then), leave it on low heat for 10 min. I've been thinking of getting a donabe, but no idea how different it's use is to make rice.
>>22219482NTA but cooking rice depends on what you want out of it. If you want a more sticky glutinous rice, which also depends on what kinda rice you get of course, instead of rincing it around 4-5 times over, doing so 2-3 times is enough and cooking it in a closed enclosure where the grain remain close to one another, like a donabe is the way.Else if you want the opposite I recommend proceeding as such:Get your favorite rice, only caveat is if it's long grain do wash it up 5 times or more (and get in there with your hand to toss it around the water untilostlu clear) then boil it like its pasta, have a ladel ready to scoop over the starchy foam out of the pot. Whenever the rice starts rising to the surface of the pot leave it for around a minute, drain then get a double boiler setup ready and steam the partially cooked rice for around 10-15minutes depending on the rice (add a cover on top of the double boiler with a partial opening, using cloth wrapped around the top cover also works wonder to secure said opening).That should give you non stick rice you can have on its own or ready for anything in a wok.Steaming is my go to when making rice as it doesn't need any fussing about water ratios or anything and is pretty fast (around 4-5 minutes of boiling and 10-15 of steaming).
>>22219482Although I've seen different methods than the one I use, which requires longer cooking times, it's surprisingly similar to the stainless steel pot.With my donabe I do this:>on the stove on medium-high until it boils (about 8 minutes)>when I see consistent steam exiting through the hole on the lid I keep the flame on medium-high for 1 minute>4 minutes on a low flame>[OPTIONAL] 1-2 minutes on medium-high if you want an okoge (a crust under the rice at the bottom)>off the stove and let it rest for 10-20 minutes >serveWith my stainless steel pot it takes 3 minutes to boil, 9 minutes simmering on low and 10 minutes resting, so a total of 22 minutes to have the rice ready, with the donabe it's 23 to 33 minutes according on how much time you rest the rice (usually I never exceed 15 minutes).The donabe is actually cool because you don't have to babysit the pot as the massive heat retention is what cooks the rice after the initial simmering, so you can transfer the pot on your table and it will finish steaming the rice while you do other things.Keep in mind that donabe rice will have a different texture than the pot because it fully cooks the grains in a homogeneous way while with the pot you can play to have it less coked inside (you can do the same with the donabe but it's not as immediate), however it cooks the rice beautifully.The bad thing about donabe pots is that being imported goods they cost a lot more than what you would pay for them in Japan.
>>22219496How is the water ratio for the same kind of rice using both methods (steel pan versus donabe)?I usually just make basmati rice and sometimes mix that with black rice, but the ratio of water usually stays the same; enough water that you get one pinky knuckle worth of water above the line of rice.I've made korean rice before and that needed less water, but I've never made Japanese rice before, not even in a steel pan.
>>22219512You can use pretty much the same water you would use for a rice cooker, it's always measured by volume so minimum 1:1 up to 1:1,2 usually for japanese rice, but there are also some of these rices like the Fukkurinko I use which require more water (about 1:1,4 if you want it softer).There's not a fixed number, start with the same water you use in your steel pot and adjust accordingly until you find the magic number.
>>22218726I apologize for being a jerk but you brought up your "autism" first, pal. You can't be mad at me for commenting on something you introduced to the thread. Maybe just talk about rice next time instead of blog posting. I do have an on topic question. Have you cooked any rice other than Japanese in your donabe? You're obviously quite knowledgeable about Japanese rice. Do you have that passion for any other varieties of rice?
>>22219583I’m op and I’m not the anon you’re quoting.The only non japonica rice that I cooked in my Donabe so far was brown Apollo, I soaked it for 15 hours in the fridge and transferred the rice + soaking eager in the Donabe and cooked it for an amount of time I judged correct and it came out good, I left it resting for 20-25 minutes too to be sure.I’d like to try with white Apollo (long B grain) and I’m sure that it would come out fine, possibly with a quick rest rather than full 10 minutes.Sometimes I use the stainless steel pot to make “Al dente” rice which works well with aromatic rices with perfectly separated grains, but that’s a personal preference, because its easy to do that with that pot.
>rice >:(>rice, japan :O
>>22218184>My friend asked me if I wanted a frozen banana. I said 'No, but I want a regular banana later, so... yeah.'
>>22218180SEA here been eating rice for my whole 35 years of life and it's pretty overrated. Sure you cook it plain and then it soaks up whatever flavor sauce gravy etc side dish you eat it with, but rice is high GI, not good for diabetics and gets digested quickly, so go hungry sooner quicker. Fucking Pasta is better no fucking joke, low GI and the complex carbs digests slower and you feel satiated much longer.
>>22220258Then eat brown or semi brown rice.Pasta is worse because it has zero fibres since it’s made from flour, you can choose whole grain pasta but then again since it’s made from processed flour which destroys the fibres you will digest it super fast.>diabetesJust don’t eat rice and pasta (and potatoes) every single day multiple times per day, it’s not that hard, and always make sure to eat them in a balanced meal with veggies and proteins + fats.Rice or pasta twice a week is ok for most people unless you’re an athlete and need carbs, the other days you can eat quinoa, buckwheat, sweet potatoes (batata) and legumes as source of carbs.
>>22218346Ok but what's your astrological sign? You should look into that.
>>22220258Have you ever tried “wild” rice?
>>22221433That shit kills my nonstick pots, it stains the interior permanently.
Wow I didn’t know that Selenio was this based.https://www.gamberorossointernational.com/news/okomesan-the-italian-rice-that-s-approved-for-sushi-by-the-japanese-rice-sommelier/
>>22221433Bruh I'm that anaon and I'm from North Borneo, from a tribe from Mt Kinabalu. We grow this shit here. Red rice, brown rice, black rice, purple rice. We make glutinous rice cake with it, rice wine, and other fermented stuff, from fermented shoots to fermented rice/fish. You only get to harvest few of these rice varities because they're expensive because you grow them on the hill sides, hard to cultivate. They're not paddy rice you grow on flat muddy lands. We still eat white rice because it's cheap.
>>22219124it's only good for risotto tho
>>22221726Only if you’re a cooklet.Nothing prevents you from cooking carnaroli in different ways rather than risotto, try experimenting.https://youtu.be/bi9lqdoAetw
>>22221717Ah cool. Not to impose but do you have a favor thing to make and eat with rice? If so would you share the recipe?
>>22221717Isn't this kind >>22221433of wild rice native to North America?
Op here.The courier will deliver the rice this morning, so if they don’t come too late I’ll cook it right away because I’m super curious.
>>22222873I live in the city I eat anything modern lol. There's nothing special. SEA is a hub for fusion culture so it's the same anywhere regardless.Just find anything saucy or with gravy. Go out or takeout / order some food to get the taste and find any recipe on YouTube.Chicken Masala, Chicken Kurma, Butter Chicken.Braised Pork Belly, Siu Yuk, See Yao Gai, Peking Duck, Beef Stir FryWhite Cut Chicken, Steamed Scallion Chicken, Hainan Chicken RiceIndonesian Padang Dishes, RendangBuddha's Delight, Egg Tofu Mixed Veggies, Baby Kailan in Ginger / Oyster SauceEgg Drop Soup, Steamed EggRice Wine Chicken it goes on and on
>>22222222
Henlo
Sealed, bagged.
Back of the bag, couldn’t remove the label because the outside of the bag is made of paper. Cringe, this will stain my rice bag collection.
Pointy edges of the bags: rounded
Label: applied
S O A K E D
Donabo: piping.
Rice rice’d
The composition was better in my mind, in swear.
>>22223487>ITADAKIMASU!!!!>>22223492Would be a good wall poster. How was the rice?
So, the first impression:I cooked the rice with 1:1.2 ratio following my usual recipe and it got perfectly cooked with the reliable texture from the Donabe, so the rice was juicy, buttery, nice elasticity to the bite and moderately sticky, not dry at all.Compared to the Fukkurinko I expected a different texture, softer and stickier but actually they’re pretty similar, maybe the Koshihikari is a tad “mochi” but it’s good.Now, I ate two different bowls:1) rice with salt and a bit of mild Sicilian extra virgin oil, monocultivar Ogliarola2) plain rice, unsalted, with deenz and julienne carrots seasoned with EVO oil and a touch of tamari Number 2) was rather standard with milky and cereal like flavour, but 1) was really good because the salt brought out the sweetness of the rice and some umami, so I enjoyed more that bowl.It’s not a huge difference if compared to the Hokkaido rice but I could feel the improvement.I also used mineral water to cook the rice.Next time I’ll cook the rice in my control stainless steel pot and see how I like that result.
>>22223492kind of a lot of ginger..
>>22223500Wtf there’s dried starch in that hole, I always wash the lid. Really dishonourable.Thanks anon, the review is in the post above.The rice was priced 11€/kg.
>>22223489glossy
>>22223508I know right? I love it, the donabe does that every time.
>>22223507Might be new accumulation just from the steam. I tried giving myself a quick facial from the cooking rice steam once and ended up with a rice film on my face lol
>>22223524:D
>>22223481my man here does rails of rice straight to the dome
This is my rice bag collection, I already have a double. Who wants to trade?
>>22221717ooooohhhh can you post a pic of your crops?
>>22223491dis nigga eatin deanz!
>>22223669
>>22223492Need green plate or backdrop
>>22223728
Bros...it keeps happening...how do I stop it?This one will (also) be used for onigiri and other rice preparations for which I don't want to risk using the Japanese rice because I'm not confident enough.
>>22224982The book is pretty based, I found it inside the package with the rice, and it has a lot of info about rice, how it's made, the characteristics, it's a little encyclopedia which focuses specifically on Italian rice. There are also recipes.BASED fact: Ente Nazionale Risi (National Rice Institute) was bornt in 1931 by express demand of Mussolini and the fascists. The logo with the three grains of rice/fire was a giveaway.
>>22224989
>>22224982Ooo cool, what kind of onigiri do you have in mind?
>>22218366>They would have diagnosed you with autism if they believed you had autismhighly depends on where you live, your age and your other medical info. In some places around the world (yes even in the ''civilized'' western world), autism as a medical diagnosis is extremely recent and some doctors refuse to accept it. In others, they diagnose it too readily, like in France they've refused for all the 90s and the 00s to diagnose and since it's been accepted there is such a surge of autists that it's simply not believable. You are right though that online tests have little value and that donabe-anon should see a professional if this is something that he thinks matters in his life.source: my gf of a few years ago wrote her healthcare master's thesis on the subject
>>22219496nta, how fragile is the pot? I love the look of it and what you describe but I'm too much of a clumsy moron to own anything I could easily break.
>>22219131>I'm imagining going there to visit the people who made my donabe and the factoryif you go one day, I would enjoy reading a thread with pictures. My cousin went solo for a month in Japan and had a blast but then again he was mostly doing hiking stuff and is very used to eating alone in strange places.The only con was that everything was expensive.
>>22220258I like having the option, a world without rice would be poorer for it. Food isn't about efficiency unless you're a /fit/izen anyways.
>>22221717>North Borneo, from a tribe from Mt Kinabaluyour parents or yourself? My great-granpa was part of a wave of people fleeing Kalimantan after the ww2 massacres. Never been myself though, don't think I'd enjoy it, too hot.
>>22223480>couldn’t remove the label because the outside of the bag is made of paperthis annoys me so much, at my local place they always put it right over the nutritional info or the cooking instructions, like it's intentional.
>>22224993are those mouse button shortcuts on your keyboard? If so, I'm off to buy a new keyboard.
>>22225511You are brown.
>>22225528kek no, unfortunately I am white as snow. It makes trips back to Indonesia to visit family awkward because if I stay with them during shopping they get a bule tax put on their stuff, so I gotta hide in the car. My great-granpa was already 3/4 Dutch anyways and it got further diluted until it arrived to me, a perfectly average white mutt like everyone else in this country. On the bright side if you're a white child hanging out in Indo you get scouted at malls for photoshoots and that paid for a bit of my college.
>>22225305I’m out of nori so I can try making yaki onigiri in the pan, the filling would be steamed salmon.>>22225494The pot is a tank, my 1 gō weighs 1.2 kg without the lid.What requires care is the external bottom part of exposed clay, which you should never soak in water. Basically since the clay in the pot absorbs moisture, after each use you should always dry it with a towel (especially the bottom) and let it dry in the air until it’s completely dry, then store. If you put the Donabe on a fire when it’s filled with moisture if can damage the clay and potentially crack.The inner part of the pot I wash it with a sponge and water, I don’t use soap because I’m under the impression that the clay can absorb the smell of the soap and release it in the food but the manual never says anything about it.Pic related is how I dry the pot, upside down with a towel between the pot and the table the let the air circulate inside. I keep in on my table for hours and when it’s dry I move in its storage.Keep in mind that since the pot is hard to acquire and expensive I treat it as the sacred graal, Japanese people go hard on these things (they wash the rice inside the pot which I would never do to avoid scratching the glazed clay), but apart from these precautions the pot is thick and heavy. Just don’t drop it or it’s game over.>>22225499I would like to do it but I can’t imagine doing it soon due to my health issues and unrelated problems at home which requires my presence. Also I never took a plane in my life nor left Western Europe, it would be an adventure.>>22225516Programmable buttons for macros and things, it’s an old Logitech gaymer keyboard.
>>22225884>Just don’t drop it or it’s game over.yeah it's not for me then, my brother gave me a really nice mug once for my birthday and I dropped it within the week even though I loved it. Got a steel mug for Christmas that year lol.Appreciate the info though, I didn't think it'd be that heavy.
>>22225902That’s why I bought the smallest size 1 gō, it’s easy to manipulate and you don’t risk hitting the walls when you wash it in the sink, it’s smol and does the job although it’s not a high end model. I really like it.Also check this Donabe from Hario, you can find it on Amazon:https://a.co/d/0d0hK0O7I see the European price on the American Amazon (80€) so it’s way cheaper than mine.
>>22226375There’s also a smaller 1-2 gō sizehttps://amzn.eu/d/0a6AyOkC
>>22226375Interesting, I may have to buy one
