Why is rice so special?

Secrets of Japanese Rice: The Soul of Food, The Essence of Life

Japanese cuisine is known worldwide for its refinement, pure flavours and special ingredients. At the heart of this flavour palette is rice, a central element of Japanese culture and gastronomy. In this blog post, we explore the importance of rice, its varieties, its preparation processes and what makes it truly delicious.

Why is rice special in Japanese culture?

Rice is not just a staple food in Japan, it is a symbol of tradition, celebration and everyday life. The Japanese word "gohan" means both cooked rice and food, which shows how central rice is to their lives. Japanese rice has a special quality: it is short grain and slightly sticky, which makes it ideal for sushi, onigiri and other traditional dishes.

Types of rice - What to choose?

In Japan, there are many types of rice that go well with different dishes. Here are some of the most popular:

• Koshihikari: One of the best known Japanese rice varieties, offering the perfect balance between softness and mild stickiness. Often used in sushi and everyday dishes.
• Sasanishiki: Slightly sweet rice with a lighter texture that goes well with lighter dishes.
• Akitakomachi: Similar to Koshihikari, but with a slightly more silky taste. An excellent choice for onigiri (rice balls).
• Haiga-mai: Partially milled rice that retains the germ of the rice grain, making it healthier than white rice but softer tasting than brown rice.

Each type of rice offers a different experience, so it's important to choose the type that suits the nature of the dish.

The art of preparation

Preparing Japanese rice requires precision and attention. Following the steps below will guarantee perfect rice:

1. Thorough rinsing: The rice should be rinsed several times to remove excess starch. This will help the rice grains to separate more easily and prevent them from becoming too sticky.
2. SoakingA: Soak the washed rice in cold water for 20-30 minutes to soak the grains. This helps the rice to cook evenly.
3. The secret of cooking: The Japanese traditionally use a rice cooker (donabe) or an electric rice cooker. The ratio of water to rice is usually 1:1.2, but this can vary depending on the type of rice.
4. RestA: After the rice is cooked, let it rest for a few minutes to soften the grains.
5. Relax: Turn the rice gently with a wooden spatula so as not to break the grains.

What makes rice really tasty?

The secret to perfect rice lies in attention, quality ingredients and the right technique. Fresh, high quality Japanese rice, the right proportion of water, the use of clean, soft water and optimum cooking time all contribute to the quality of the dish. The Japanese often use kombu (seaweed) pieces in cooking to give the rice a mild umami flavour.

Rice is the heart of food

The versatility of rice is impressive. Whether it's the base for sushi, a bowl of steaming donburi rice, or a simple white rice served with breakfast miso soup, it always provides the essence of Japanese food. Rice is a symbol of purity, simplicity and harmony - everything that Japanese cuisine stands for.

Experiment and enjoy!

Whether you're preparing rice at home or tasting it in a restaurant, it's worth paying attention to its texture, flavour and preparation method. We use only the best quality Japanese rice in our restaurant to provide an authentic experience for our guests. Visit us and discover how rice becomes a true work of art on your plate!