Is Japanese rice different

Japanese rice: Gohan, Kome, Mochi;
な い ち ま い
Everything about Japanese rice

"Gohan":

The Japanese call it "ready-made Japanese rice" for dishes, as a side dish or for sushi preparation.

Gohan also means meal ("the food")! Meal for the morning rice, noon rice and evening rice. In Japan, rice is such an important food that the term Gohan is synonymous with all meals.

A traditional Japanese menu consists of Gohan, (i.e. rice) with a main course (meat, poultry, fish, etc.), a side dish (mostly cooked vegetables of all kinds), soup (miso soup) and possibly pickled vegetables.

 

  Japanese rice varieties:

The two primary types of rice in Japan are: "Uruchi rice" and "Mochi rice" (rice cake);

1. Japanese Uruchi rice "Oryza sativa var. Japonica" (replacement: e.g. "Nishiki rice") means:

  • Raw, uncooked rice is referred to as: "kome";

  • Rice that has already been cooked is referred to as: "gohan";

Uruchi rice (also called Japan rice) has oval, semi-transparent grains.
Use for almost all dishes, as a side dish or for sushi preparation.

 

2. Japanese mochi rice (rice cake):

"Mochi": Spec. Japanese rice variety with rounded, coarser, opaque and particularly sticky grains. Mochi is pressed into industrially produced rice cakes (or you can make it yourself, with greater effort).

Mochi (rice cake) is rock-hard, cut into pieces before consumption and soften:

  • Fry in the oil until golden brown on both sides, creating a soft core.

  • Bake in the oven and wait for it to rise like a cream puff. They are then hollow on the inside and crispy on the outside.

  • Cook briefly in soup.

Then you can add the softened mochi to the dish according to the respective recipe, or eat it neat in various sauces.

Special use e.g. for: Various desserts, yaki-mochi (baked mochi), kinako-mochi (with soy flour), ozouni (mochi in vegetable soup) etc .;

"Whole rice chi":
Consists only of brown sweet rice. Whole rice is steamed and pounded. Cut into pieces, dried and packed airtight.

 

  "Gohan" - Japanese rice cooking - basic recipe:

Basically explained in advance:
"Gohan" (rice) in the recipe means: Uruchi rice, e.g. "Nishiki Reis", ready-cooked!

INGREDIENT LIST for 6 servings:

"3 cups of Kome (so uncooked rice) e.g." Nishiki rice "(from the Asia shop)
3 and 1/3 cups of water

PREPARATION:

So that the rice grains do not become too sticky when cooking, it is washed beforehand until the washing water remains clear!

Put the rice in a sieve and place it in a bowl of water. Rice with the
Wash your hand in it until the water becomes cloudy. Renew the water in the bowl,
and repeat the process until the water remains clear. Then the rice 30
Drain the min in the sieve.

Some types of rice can be processed without washing (see instructions on the packaging)
become !!

Put the water and rice in a deep saucepan with a diameter of 20cm. Put on a tightly fitting lid and let stand for 30 minutes to swell.

Asian rice varieties are not salted when cooking, because for good taste,
there is no need for salt in the water for those types of rice !!

Cover and bring the pot to a boil over medium to high heat on the stove. Now reduce the heat and simmer for 10 minutes.

Cook rice in a pot or rice cooker. With rice cookers, the heat is set automatically,
required amount of water is displayed.

Simmer rice on a low flame for another 5-7 minutes.

Take the pot off the stove and leave it to stand for 15-30 minutes without lifting the lid.

(Now the rice can be colored if necessary). Stir gently with a wooden spoon. Cover the pot with a kitchen towel until serving, put the lid on and keep warm.

Finally, it should be noted:
Now "Kome" (uncooked rice) has become "Gohan" (cooked rice)
become. And exactly this "Gohan" according to the above recipe is a prerequisite in
many recipes that contain the word "Gohan".

 

  Do you have to use Japanese rice? Why not Uncle Bens?

"Uncle Bens" and other types of rice, whatever their name, taste excellent - just not in or with Japanese or Chinese dishes!

Even Chinese rice has a different taste than Japanese rice.

For Japanese dishes it is essential to use Japanese rice, i.e. Uruchi, for example the rice variety "Nishiki Reis" which can be found in the well-stocked Asia shop or in the Asia corner in the supermarket.

Rice pudding is most similar to Uruchi, but still has a different taste. California rice ("Nishiki rice") is the most similar of all types to Japanese rice and can be used as a substitute.

 

Information on Japan recipes, tips, lexicon:

Eating with Chopsticks - Guide to Eating for Asian Chopsticks
Japanese kitchen ingredients, lexicon with explanations

 

You might be interested in these pages:

Table of contents of: Original Japanese Recipes

Cooking recipes start page: * Salt & pepper recipes *

Sushi recipes - sushi, maki, nori ...
Chinese recipes - original from China
DDR recipes - East recipes, zone recipes
Rice, dishes with rice - recipes

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