How to Pick The Right Japanese Rice

Do you have the right rice for Japanese food? There are so many to pick from, let's chat about short, medium, and long grain rices, so you know all the basics of how to pick the right rice!

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[papkus]

You have such a lovely and humble energy, just camelback from Japan so I am totally newbie in all, fell in love with Japanese food so your channel is the perfect place to be ❤

[ChrisBartleyLeo]

I use jasmine and short grain rice together. It gives a great taste and texture.

[bruscifer]

OMG! Many moons ago I knew a mixed family. She was from Nagashi. He was a US service man. Yes, she was there, but that's another story. They would invite us over for dinner. I so regret I didn't know to stand over her shoulder and watch her cook. The food WAS OUT OF THIS WORLD. I know more about Japanese cuisine today, but back then in my 20'S was clueless. I remember her standing before the phone on the wall (remember those? ) bowing. HAI HAI! Oh I wish I had known what I known now. What a treasure I had, but was too stupid to understand.

[mortarish]

I’ll never forget the first time I tried Koshihikari! The clouds parted and sun shone on the Zojirushi which glimmered magically 🤣 I honestly can’t eat Nishiki since then.

[honestcore]

I learned something new today, thanks! I never knew that short-grain rice is sticker than long-grain. I usually just get basmati rice, but now I'll have to try the short-grain variety 🙂

[haroldtakahashi]

💛...calrose, kokuho...i still have the cloth bags from many years ago...wash until water runs clear...and, water up to the first knuckle...

[KurtWickham]

I like to add mochigome to my short grain Tamanishiki rice; I also was it once for every half cup of rice used (ie; 2 washes for one cup of rice, 3 washes for 1.5 cups of rice, 4 washes for 2 cups of rice etc...)

[yoli]

OMG this reminded me, if I didn’t tell you thank you for the amazake recipe you posted a while back, so easy. Thank you. We usually buy Koshihikari rice and have had my Zojirushi for some years, total game changer even if only for rice. But the rice aisle is overwhelming especially in Little Tokyo markets.

[robertodetree]

I live in Germany, and after trying many types and brands of japanese rice I found Koshihikari, grown in Italy. A wonderful rice, good for sushi or anything else. I love it!

[PurrBiteMeow]

I am crazy for rice, and I was introduced to tasty rice via Botan Calrose rice and was instantly hooked. Kokuho Rose and Nishiki Rice have a rich and storied history that date back to the 1940s in California developed by Japanese-Americans. ❤️ In fact, all the California extra fancy rice varieties are tied to this original rice that was developed and grown back then, and it's why they taste so good because they are all related to that one strain. The rice I am enjoying recently is Sukina US extra fancy sushi rice which is more like a California grown medium grain that I can easily find here in Northeast Wisconsin although the three previously mentioned rice are easily available here at my big grocery store. Now that I know what to look for, we do have a couple of really good Asian stores and I want to try the Japanese short grain rice that you mentioned. I'm so excited to try it! I just bought a bag of Thai sweet glutinous rice, wow do you cook that one differently. It is the most opaque rice that I have ever seen. In my book, the stickier the rice the better. My father gave me the joy of cooking, he taught me how to "pop" wild rice in a pan. It's a crunchy delicious snack, and can be used to finish or top an entree with delicious crunchy texture😊😋❤

[SgtRocko]

My Bae is Korean, so we eat a LOT of rice. Imported Korean rice is INSANELY expensive, so we only have it for holidays and super-special occasions. For the majority of meals we use the medium - Botan, Kokuho, Nishiki. I lived in India for a while (in Kochi), so before the export ban, I made dishes with Jeerakasala or Kaima rices (short-grain Basmati... but not Basmati enough to escape the ban LOL). For Plov or Chinese dishes, I use Jasmine. Also love Red, Purple, and Black rices (usually using them in the Korean dish Japgokbap). Due to my dad's Tuscan/Istrian family, Arborio is also in our pantry. I DO use Basmati, but that bin tends to stay pretty full in my pantry. I really prefer the short and medium grain rices. Washing? I admit I don't do it often. When I DO... fill the pot with water, drain, rinse... do that 'til the water is clear. Washing long grain or Basmati - TO ME - seems to make the rice come out mushy (again, so used to Korean/Japanese style rices, they ALREADY seem kind of mushy, so I hate making it worse LOL)

[karomancia]

I just started to watch your videos and love your themes, thank you for sharing your experiences! Looking forward to get to know how to cook Japanese recipes!

[r.i.a.n.]

You had me at OXO. There is probably no brand I love more in the world than OXO. Consistent top quality at a fair price.

[kenw]

just stumbled on your video and Im so impressed! Your a great presenter! As a Hawaiian resident we eat rice with almost every meal. Diamond G Calrose is probably the most popular with everyday folk. I use it but Im looking to explore other types of short grain rices (not a big fan of basmati or jasmine, they taste good but not sticky enough and I prefer the short grains) . Thanks so much, cant wait to see your other videos

[nsnanaavei]

i am very grateful for your video, i suffered with this rice problem for almost 21 years of my life, i am so tempted to start cooking japanese food and the essential thing i was the most confused with, so you are a life saver! thanks and big love ♥

[Raver_S_Thompson]

I only have long grain white because that’s what’s in my store, then I keep jasmine because I think it tastes the best, and basmati for when I need a different flavor. I have made onigiri with long grain, the trick is don’t wash it. That’s the only way it even has a chance to stick.

[retropulse]

I'm so interested in hearing more from you and your channel. I'm as white as the rice itself, but the food I grew up with always made me sad. I remember being in tears once as a little kid because my dad would make steak, and all I wanted was a big bowl of rice. Now that I'm out of the house, I've decided to follow the food that makes me happy, and I am consistently coming back to Japanese food.

I tried making Onigiri recently and it just fed my soul. I ran out of my quick-microwave sticky rice bowls because i KEEP making it and was looking for what rice to buy to use with the rice cooker I just got. This helped me a lot, as did the comments below. I am going to try a bag of the Nishiki rice (5lbs) and see how well I like it.

[patriciamurashige]

I have nishiki.. exactly what you advise. It’s yummy and pricing is good!! Living in Hawaii everything is more expensive!!

[LSmiata]

Thank you for clarification. So many do not understand difference in rice.

No such thing as Sushi rice!

Lived in Asia working for Japanese company and ate rice at every meal. Also was a swimmer, so sometimes ate two bowls of rice and kitchen staff was so nice to give me extra!

Lived in Thailand so ate a lot of Jasmine rice and love the texture and aroma.

Worked for Japanese company so 3x5 meals a week were mainly Japanese, and loved it, especially the fish!

Also Japan service rice on side in separate bowl, in Thailand rice on plate.

Chop-sticks vs spoon and fun and food so delicious.

Rice sprinkles were also so nice when eating 3x/day. Even the little fish (3-5mm) with some soy sauce. YUM!

[kensclark]

I love Tamanishiki Super Premium. However, it's pretty expensive. But I can't go back to long grain rice now. The taste is amazing plain. Kind of floral.