For breakfast, he will be there. At the school snack, he’ll be there. When you want to eat something different at home, it will also be there. How present is rice in the life of the Japanese? In this article, we are going to talk about Japanese gohan rice (ご飯), that rice that is loose and whole but sticky at the same time. That succulent rice grown straight from the rice paddies in Japan.
History and curiosities of Japanese rice
Rice has been grown in Japan for more than 3,000 years. To cultivate it, you need a cold climate and enriched soil.
As most of the Japanese territory is made up of mountains and steep terrain, the Japanese cultivate rice in Tanadas (棚田), which are terraces made on the Japanese slopes by hand. Like the place, its cultivation is traditional and mostly done by elderly labor, since the younger Japanese are focused on urban life.
Rice in the Kamakura Period (12th century) was once used as currency.
Rice is used on special occasions, as well as offerings to deceased gods and loved ones. Some Japanese believe that there are gods within every grain of rice. There is a rice god, called Inari, who is also the god of foxes and fertilization.
Japanese rice types
In Japan, there are two main qualities of rice most used. Uruchimai (粳米), which is known as Japanese rice, is the most widely used. Its grain is translucent and short. Once cooked, it is light, making it easy to catch with the chopsticks.
Mochigome rice (もち米), known as Glutinous Rice, is short and opaque. Once cooked, it becomes even lighter, more sticky, more firm. This is used to make mochi, or recipes that need more linking, like sekihan. O mochigome it is so sticky, that experts found it in the composition of the cement used to build the Great Wall of China! Of course, there are many other types of rice used in Japan that we will not mention in this article.
Japanese rice recipe
This is the recipe for Japanese rice used to eat pure in the bowl or make Onigiri. It is a very free recipe, you determine how much you will use. Just remember to always use twice as much water for the amount of rice.
- Japanese type rice - 500g
- Water - 1 Liter;
How to make:
- 1. Wash the rice, passing your hand between the grains gently, so as not to break;
- 2. Wash 3 times, or until the water comes out as transparent as possible. Drain;
- 3. Place in a bowl and place the water to be used for cooking (in the case of this preparation, 1 liter);
- 4. Let it rest for at least 30, being able to rest from one day to the next;
- 5. Bring the water and rice together into a pan. Important tip: the water should be 2 fingers above the rice. If the amount you are using is low, add more water. But if the water you put in exceeds 2 fingers, do not remove the water);
- 6. Start by placing the pot without a lid on high heat until it starts to boil;
- 7. Lower the heat, put a dish towel and the lid;
- 8. Cook for at least 5 minutes and watch your rice. The cooking time depends on the time of soaking in the water you left. The longer the sauce, the less cooking time;
- 9. Turn off the fire. Wait 10 minutes and transfer to a container. Be gentle with rice, it breaks easily;
Ready! Now just enjoy! What did you think of the post? Do you like Gohan? Do you have any follow-up suggestions? Would you like to see what kind of recipes here on the site?