Japanese Rice

Japan’s most important crop, is considered more than “just rice” here in Japan.

Rice is a way of life, it is their culture, it is their pride.

Lots of food are considered as good “to eat with rice” – my husband and I call them  “Rice friends”.

Some of these friends are  Japanese pickles, Miso soup , Furikake (condiments sprinkled on rice), and many local hometown Japanese specialties like Mentaiko (marinated roe of a variety of cod fish), and Ikura (salmon roe).

In Japan – a meal is referred to as “gohan” – but this really means -  plain cooked rice.

If you look at the photo -  the two large kanji characters in the rice cooker’s left side- says “Haku Mai” or White rice. This is the most commonly sold rice in Japan, polished rice.   These type of rice is short grained, and is sticky when cooked.  It is so delicious.

The unpolished rice, still have the outer portion of the rice covering each grain is called Genmai.  It is slowly gaining popularity for health conscious people.  Some claim that Genmai rice is much healthier. 

Rice is used in so many ways – Rice wine or “sake” ;  Mochi (a different variation of rice) is used to make Rice cakes;  Osembei – is the regular Rice Crackers- Sembei ;  Rice Vinegar is another type of vinegar, usually used to make sushi.  One reason why sushi is delicious – is because of the rice used.

Rice is also used  for Onigiri, Rice balls with different “rice friends” inside the rice balls – salmon, Ume boshi (plum), and more.

When I married, my husband taught me “what rice means” to the Japanese people.  Rice is often revered as something so special – especially for the older generation.

The traditional Japanese breakfast has rice, a piece of salmon,  Miso soup, with Japanese pickles. This shows us, that the “rice friends” are there to enhance the taste of the “star” which is the rice.

Each time we eat Tonkatsu, my husband always reminds me to savor the taste of the rice – and tells me to take a sip of the Miso soup when rice is still inside my mouth – he would say “taste the rice and the miso soup” ; or “taste the rice and pickles” – after you chew your tonkatsu. (pork cutlet)

Even the way they eat the rice -  if possible – it stays “white” -  in the rice bowl.  That is still difficult for me as a Filipino because we Filipinos blend “food” and rice in our plates… 

Of course there are Japanese food that are combined with rice -  Curry Rice, and Domburi.  Domburi is usually a bowl of rice, with tempura (Tendon) , Tonkatsu (Katsudon) and the popular Gyudon (beef toppings).

But now, am slowly learning – to appreciate this simple but very important part of Japanese food culture – Rice.

Years back, there was a rice shortage in Japan.  They had to import rice from China, Thailand, and other countries… surprisingly these rice were not really patronized.  The Japanese opted to buy the expensive rice sold at that time.  For them, it is what they are used to eating – the taste of their delicious white rice.

Even the way rice is washed, and cooked at home – preparation and cooking is given much attention because this helps in making it more delicious.    There are many new rice cookers developed to bring out the best taste of the rice.

Here is a video from my friends at MustLoveJapan, on how to cook rice.

Anyway, next time you visit Japan – please try to remember this blog and appreciate – “gohan”.