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rice (Page 9)

We try “The Pope’s Rice,” one of the rarest types of Japan’s favorite grain

Hard to find, but heavenly delicious.

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Dragon Quest celebrates anniversary with enormous rice paddy art in Gyoda, Japan【Video】

The Guinness World record-holding game joins up with the Guinness World record-holding rice paddy to create a Dragon Quest artwork on a massive scale.

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  • Jul 28, 2016

Japanese conveyor belt sushi chain develops white cola made from rice!

So, what’s special about this white soda? Well, the main ingredient, for one thing! 

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Godzilla appears in northern Japan as awesome rice paddy art 【Photos】

Ghidora and Rodan must be so jealous right now.

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Japan creates Umeboshi Pickled Plum and Takuan Pickled Radish colas to pair with rice dishes

The unusual new flavours are designed to go down well with traditional Japanese meals.

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This is what happens when you cook rice with coffee in your rice cooker 【Rocket Kitchen】

In the name of science, our caffeine-addicted team of intrepid reporters continue their culinary tradition of trying their taste buds to the limits.

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Eat all of your rice! Culture connections with Japan’s favorite food

In the past few months the Japanese word mottainai, which conveys a sense of regret over waste, has begun to spread into the Western world, and the concept of mottainai can be seen most clearly in every bowl of rice.

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Rice, rice baby! Strains of Japanese rice get turned into cute anime girls on new packaging

Japan likes to think of the food it produces as being the highest-quality in the world, and that goes double for rice. As such, many bags of domestically grown rice are decorated with iconic Japanese imagery, such as a crane, the rising sun, or Mt. Fuji.

But in today’s modern age, there’s no surer visual shorthand for Japan than cute anime girls, which is exactly what you’ll find on these bags of rice from Yamagata Prefecture.

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Are Japanese rice cookers really better than Chinese ones? We test it out and get some surprises

Whether rightfully or not, Chinese products are much maligned for their supposed lack of quality. Even the Chinese people themselves are often critical of their own country’s products, criticizing everything from Chinese news to rice cookers.

But are they really that bad? Our Japanese reporter Meg recently went on a trip to China and brought back a Chinese rice cooker to test it out. She had a couple of surprises along the way, involving everything from getting the rice cooker to even work, to the taste of the final product, so read on to see how it all turned out!

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An extremely simple trick to spice up plain rice for a refreshing, citrusy summer treat

Recently, our Japanese reporter Aya Ayabe went out to an izakaya [Japanese pub] and finished her revelries with an order of sudachi rice, sudachi being a type of sour Japanese citrus fruit. The slightly bitter flavor really hit the spot in the midst of the nighttime summer heat, and it got her thinking: “What would happen if I cooked rice with some ponzu sauce [a citrus-based sauce which mixes sudachi with other citrus fruits and soy sauce]?” Still curious, the next day she tried making a batch for herself, and the results were apparently quite epic: “This is the most exciting thing that’s happened to me all summer! I’ll never forget this day as long as I live.”

In any case, Ayabe would like to share her extremely simple recipe for creating ponzu rice with you–a delightfully refreshing treat for the dog days of summer which can be enjoyed either hot or cold. 

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Got a bunch of old rice lying around? Let us show you how to revive it!

Most of the food you find in supermarkets in Japan comes in small packages, and people tend to buy just enough for a few days. You won’t find many supersized, bulk discount items at the local grocery store, with one big exception: Rice! Many families eat bowls of rice with most of their meals, so it’s easy to go through a few pounds a week.

But what happens when you overestimate and end up with bags of rice that go untouched for years? While it won’t exactly “go bad,” it will end up pretty stale. You could throw it out, but what  a waste that would be. Instead, try our lifehack to get your old rice tasting fresh and yummy!

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Japanese people reveal the six western foods they find most disgusting

Japanese cuisine is known for containing certain dishes that many westerners find hard to stomach, delicious as they may be. That includes sashimi (raw fish!) and natto (fermented soybeans!).

But what about the flip-side of the coin? Which western foods make Japanese people want to barf? The results may surprise you – or perhaps not. Here’s a list!

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Lotteria continues to try making burgers out of noodles, this time they brought rice to the party

Despite a rather weak track-record for its hamburgers with patties of noodles, fast-food chain Lotteria is back at it with the Moko Tanmen Burger. This time around they’ve also come up with the Moko Don Burger which uses a wad of rice as the patty. Good thing Dr. Atkins isn’t around to see this.

They say the definition of “insanity” is doing the same thing twice and expecting different results. We’re not sure what to call RocketNews24 reporter Mr. Sato then, because he is returning to Lotteria for a fourth time to try these noodley sandwiches in hopes of some redemption.

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Japan’s abysmal ranking for rice consumption even catches Japanese Netizens off-guard

Think Japan loves it some rice? Well, you’d be right. Japan is definitely a rice consuming nation, and the little white grains are most certainly one of Japan’s staple foods. But would you believe the country doesn’t even break the top 10 nations when it comes to rice consumption?

It appears neither would Japanese Netizens, as a chart making the rounds on the Japanese interwebs has onlookers incredulously dropping their morning baked goods.

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  • Mar 3, 2015

We follow Twitter recipe to cook “coffee rice”! 【RocketKitchen】

As many of our readers are undoubtedly aware, white rice is an essential part of the Japanese diet, a food that we Japanese treat with reverence. It so happens that we also enjoy various flavored rice dishes known as takikomi gohan, in which rice is cooked with different ingredients to give it a distinct taste. Some of the  common takikomi gohan flavors that we like to have include kuri gohan made with chestnut and  matsutake gohan made with matsutake mushrooms. But a particularly unique kind of flavored rice causing a buzz on the Japanese Internet has come to our attention recently, and as unconventional and unexpected as it sounded, we decided we had to cook and try it for ourselves. The ingredient used in this unusual flavored rice?  It’s something you would ordinarily never associate with rice: coffee!

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Genetically altered rice could solve Japan’s pollen allergy problem

Good news for all those who live in Japan and suffer from pollen allergies! Scientists have genetically modified rice in an attempt to desensitize the body to that nasty Japanese cedar pollen that causes all of the sneezing, mask-wearing and eye-watering every spring. Just think, eating some of this special rice everyday could relieve you from all of your hay fever woes!

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While out shopping the other day, I picked up a bag of prewashed rice. The grocery store was having a sale, so it was just as cheap as the unwashed kinds, and I figured, “Hey, there’s no advantage to having to rinse it myself is there?”

But as it turns out, the water left over after you wash the rice, called togijiru in Japanese, is actually pretty useful, as shown by these five ways you can reuse it instead of just dumping it down the sink.

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We examine, sort thousands of grains of rice to test manga-approved cooking method 【Video】

Preparing a delicious bowl of rice is an absolutely essential part of Japanese cuisine, and fortunately for most amateur cooks today’s modern rice cookers have made that task as simple as pressing as button.

While these handy machines can whip up a tasty bowl of rice with little to no effort, we wanted to try out a time-consuming cooking method we learned from the popular food-themed manga Oishinbo. In it, one of the main characters painstakingly examines and sorts each grain of rice to prepare what is described as “a taste you won’t forget in 15 years.” But is all that hard work worth it?

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  • Nov 14, 2014

Celebrating washoku and rice — an evening with master chefs and sushi roll creators (Part 1)

All of Japan was thrilled when traditional Japanese cuisine, or washoku in Japanese, became a registered UNESCO Intangible Cultural Heritage in December last year. And one thing that is for certain when it comes to Japanese food is that we Japanese love our rice with a passion. We have various brands and classes of rice, with differing flavors and prices depending on where it’s grown, much like what you might expect with fine wine, and we all have our favorites. It’s simply an irrefutable fact that rice holds a very central place in Japanese cuisine and in the hearts of the Japanese as well.

Yes, there’s nothing quite like the sensation of inhaling the scent of steaming hot freshly cooked rice when you open the rice cooker, and as fond as we are of rice, we were delighted to have the opportunity this week to attend a reception for foreign media titled “Celebrating Worldwide Recognition of Washoku and Rice“. And when we heard that it included being served a traditional Japanese meal by a master chef from a renowned Japanese restaurant and also a chance to try making some unique sushi rolls ourselves, we knew this was definitely a reception we couldn’t miss!

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