Name: Preparing Rice (米の炊き方)
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 430 ml (15 fl oz/1¾ cups) water; For 1 small bowl of rice to serve with a standard dish: 150 g (5½ oz); 300 g (12¾ oz), or 2 gō, of Japanese white rice; For 1 large onigiri: 100 g (3½ oz) for a small one: 60 g (2¼ oz); For 1 sushi: 18 g (¾ oz); For 1 large bowl of rice for donburi (various toppings on a bed of rice): 280 g (10 oz)

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Rice is an essential food for the Japanese. Not just a side dish, rice is as important as the rest of the meal. More than 300 varieties are grown, but those that are short-grained and high in starch are preferred. Japanese consumers take their choice of brand seriously and are prepared to spend money on expensive rice cookers to get the best results. For the Japanese, cooking the right rice perfectly is a passion.