Japanese Brown Rice Food
JAPANESE-STYLE BROWN RICE
A simple healthy side of brown rice served with ginger, garlic, spring onions, soy sauce and soya beans
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Cook the brown rice following pack instructions, adding the soya beans for the final 2 mins of cooking. Meanwhile, mix together the soy sauce, olive oil, ginger and garlic.
- Drain the cooked rice and beans, transfer to a serving bowl and stir in the soy sauce mixture. Scatter with the spring onions and serve.
Nutrition Facts : Calories 308 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
INARIZUSHI (SUSHI RICE INSIDE FRIED TOFU) RECIPE
Steps:
- Gather the ingredients.
- Put rice in a bowl and rinse with cold water. Repeat rinse until water becomes almost clear. Drain rice in a colander and set aside for 30 minutes.
- Place rice in a rice cooker and add measured water. Let rice soak in the water for at least 30 minutes. Start cooker.
- Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a saucepan. Put pan on low heat and heat until sugar dissolves. Cool vinegar mixture.
- Spread hot steamed rice into a large plate or a large bowl. Sprinkle vinegar mixture over the rice and fold rice by shamoji (rice spatula) quickly.
- Mix sesame seeds into sushi rice. Wet your hands and make small mounds of sushi rice.
- Meanwhile, cut aburaage in halves so that each piece has an open end.
- Put dashi soup stock, sugar, mirin, and soy sauce in a medium pan and bring to a boil.
- Add aburaage in pan and lower the heat. Put a lid on pan and simmer until liquid is almost gone. Stop the heat and let cool.
- Take a piece of aburaage and lightly press to remove excess liquid. Open the pouch and stuff a mound of sushi rice inside. Fold in the open side to close the pouch.
Nutrition Facts : Calories 515 kcal, Carbohydrate 82 g, Cholesterol 1 mg, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, Sodium 1602 mg, Sugar 33 g, Fat 13 g, ServingSize 12 pieces (serves 1-2), UnsaturatedFat 0 g
JAPANESE BROWN RICE
Make and share this Japanese Brown Rice recipe from Food.com.
Provided by kymgerberich
Categories Brown Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil 25 minutes. Add mushrooms and snow peas and continue to boil 5 minutes. Drain. Mix chicken broth, vinegar, and soy sauce together and toss with rice and vegetables. Add salt and pepper to taste.
Nutrition Facts : Calories 54.4, Fat 0.7, SaturatedFat 0.2, Sodium 556.4, Carbohydrate 8.2, Fiber 2.2, Sugar 3.8, Protein 5.4
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HOW TO COOK RICE THE JAPANESE WAY - RECIPETIN JAPAN
Japanese rice is a short grain white rice that is fluffy and slightly sticky. Unlike long grain rice, including Basmati rice and jasmine rice, Japanese rice grains stick to each other …
From japan.recipetineats.com
Cuisine JapaneseCategory PantryServings 3-4Total Time 40 mins
From japan.recipetineats.com
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- Accurately measure and place the rice in a large bowl. Add enough water (not in ingredients) to cover the rice and wash gently, then discard the water. Repeat the process 4-5 times until the water is almost clear.
- Leave the rinsed rice in the bowl and add enough water (not in the ingredients) to cover the rice. Leave the rice to soak for 30 minutes (summertime) to 1 hour (wintertime). (Note 3)
- Place the rice in a saucepan with a heavy bottom and add water (per the ingredients list). Cook over medium heat with a lid on.
10 FOODS NOT TO SERVE AT A JAPANESE DINNER PARTY - JAPAN …
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Reviews 58Estimated Reading Time 5 minsAuthor Japan Today
- Coriander (Cilantro) Personally, I love coriander. I put it in my guacamole, in my tacos, in my pad thai, atop my massaman curry and in my fresh spring rolls.
- Blue Cheese. I guess I can’t blame them for this one seeing as it’s an acquired taste for all. Though some European-style Japanese bakeries sell gorgonzola, honey and walnut rolls, most of my Japanese friends give it a big N. O. It’s too strong and smelly.
- Rice Pudding. Rice is the staple Japanese food. It has been cultivated with great labor and love then devoured with almost every meal for centuries. For this reason, steamed rice on its own, is a highly praised and respected Japanese food.
- Fruit Skins. I don’t think there’s one fruit that the Japanese don’t peel. I still remember the first time I watched a teacher I worked with peel a grape.
- Spicy Food. My Japanese friends who have travelled abroad, specifically to Korea, like spicy food. On the other hand, the ones who have never visited Korea, despite it being so close to Japan, explain it’s because they don’t like spicy food.
- Overly Sugared Foods. My friend Yuko and her daughter visited America a couple years ago. They had an incredible time and loved most of the food but surprisingly not the chocolate.
- Brown Rice. According to my friend Akiko, in the past, a long time ago, her family could only afford brown rice. Hulled white rice was not readily available and if it was, it was unaffordable.
- Deer Meat. I can’t speak for the city folk but in my inaka (countryside) many of the locals disliked eating deer meat. This is due to the animal creating damage to farms and occasionally causing road accidents by frivolously crossing the road at a whim.
- Hard Bread. Also known as フランスパン (french bread). Not all Japanese dislike this. Only some. Varieties of it are pretty much available in all stores. The real kind, the kind with the hard crunchy outer layer, is too difficult for some Japanese to chew.
- Natto. Believe it or not, most Japanese don’t even like natto (fermented soy beans). As a warm-up for my Junior High School students, I would often query them on both their favorite and most-hated foods.
8 BEST JAPANESE RICE BRANDS 2022 - JAPAN TRULY
From japantruly.com
5/5 Published 2022-02-01Brand Koshihikari Japanese Rice
- — Koshihikari Japanese Rice. Koshihikari rice is one of the best Japanese rice brands and the go-to rice brand in Japan amongst a lot of locals. This Japanese rice brand is characterized by its flexible, aromatic, and sticky grain.
- — Tamanishiki Super Premium Short Grain Japanese Rice. The next best Japanese rice brand also popular in Japan is the Tamanishiki Super Premium Rice.
- — Kijima Tsuyahime Yamagata Japanese White Rice. The next of the best Japanese rice brands is the Tsuyahime rice. This Japanese rice brand is slowly gaining more popularity than the Koshihikari Japanese rice brand.
- — Hitomebore Japanese Rice. Here’s another one of the best Japanese rice brands for you. Hitomebore Japanese rice brand is a lesser-known variety of rice in Japan.
- — Akitakomachi Japanese Rice. One of the best Japanese rice brands, Akitakomachi Japanese rice has a rich flavor. It is one of the premium Japanese rice brands that tastes delicious and is of high-quality.
- — Sasanishiki Japanese Rice. This is a short-grain variety of Japanese rice. One of the best Japanese rice brands, it gets fluffy and shiny. It has a smooth texture and is not as sticky as other Japanese rice varieties.
- — Nozomi Super Premium Short Grain Japanese Rice. One of the best Japanese rice brands, Nozomi super premium short grain Japanese rice is developed using the highest quality Koshihikari rice of Japan.
- — Ubara Extra Premium Japanese White Rice. Here’s another of the best Japanese rice brands from the Ibaraki prefecture of Japan. The size of the rice grains of this Japanese rice variety is bigger than the most rice varieties offered by other Japanese rice brands.
TYPES OF JAPANESE RICE - JUST ONE COOKBOOK
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- White Rice 白米. White rice has the husk, bran, and germ removed and the grains polished. The pearly white grains is less nutrient-rich compared to other types of rice such as brown rice and GABA rice as the nutrients are found in the outer layers.
- Brown Rice 玄米. Brown rice is the unpolished kernel with the inedible outer hull removed, leaving the brown layer of bran and germ intact. While the whole grain has the most nutritional benefits compared to the other polished varieties, it requires longer soaking and cooking time.
- Hatsuga-genmai/GABA Rice 発芽玄米. Hatsuga-genmai is germinated brown rice, with a nuttier texture and softer than brown rice. While it has been eaten in Japan for some time, it recently gained fame in the U.S. and Europe for its high nutritional value, notably gamma-aminobyric acid (GABA).
- Haigamai 胚芽米. The best of both worlds, Haigamai undergoes a special patented milling process to remove the bran but retains the germ (Haiga), resulting in a nutritious yet tender and easily digestible rice.
- Buzukimai 分づき米. Buzukimai refers to the degree of the milling process where the germ and hull are removed from brown rice. You can specify how much you want the germ and hull removed.
- Musenmai 無洗米. Composed of the Chinese characters “no wash rice,” Musenmai was embraced by many mothers when it was first introduced to Japan some 15 years ago.
- Zakkoku/Kokumotsu Gohan 雑穀・穀物ご飯. Zakkoku is not a rice variety, but refers to a mix of different grains, seeds and beans that are cooked with rice. By mixing in Zakkoku, you are able to obtain essential nutrients and fiber without resorting to brown rice.
- Mochigome 糯米. Mochigome (糯米) is glutinous rice used to make Mochi (餅) and other rice dishes such as Sekihan (赤飯). Mochigome is not eaten every day, and usually served on special occasions.
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