I like my cooked rice soft, fluffy and sticky. It should be easy to chew and pleasurable to swallow with my food. I used to buy the Dinorado variety until I came across Japanese rice, particularly this Koshihikari variety.
The grains are shorter and stubbier than the Dinorado. Though both are sticky when cooked, the Japanese rice is still my choice. It literally just slides down the throat deliciously.
It is definitely not just for our sushis and makis. The instructions in the back requires much soaking but I cook it the traditional way. And it always comes up perfectly perfect.
Wow, I'm a fan of good rice. How much is a 2kg bag?
ReplyDeleteMy lola-in-law is a genius at picking rice. She only gets the newly milled denorado. It has to be almost fresh out of the mill for her and I've seen why. Its just perfect!
Soft, aromatic and delicious, I don't seem to get full when I eat it!
ruy, wow, rice critic ka pala! i hope my recomm passes your standards. this 2 kg bag costs P200. i get my stock at the market section of Market Market. ive tried the less pricey kinds in the groceries, but so far, this is the best. sana magustuhan nyo. ;-)
ReplyDeleteThanks for the tip. Will check groceries close to where I am.
ReplyDeleteem dy, i only see it at Market Market eh. the other brands of Japanese rice i have tried from groceries arent that good kasi. so if you can pass by MM, mas maigi. good luck! i hope you like it.
ReplyDeleteHi Gita, thanks for the info. Been looking for Koshihikari rice. Did you know that Koshihikari is probably the best rice variety in Japan that has been produced in the last 20 years? I'm a rice researcher so I am interested to try it.
ReplyDeleteHave you tried Korean rice? I heard Ilpumbyeo is really good. Not sure if it is available here, may in Makati.
gay, i go to Market Market just to buy this. dun ko lnag sha nakikita eh.
ReplyDeleterice researcher! wow, that is great! yea, diba youre from UP Los banos? galing naman!!!
i do enjoy this japanese rice kaya i blogged it. sana nga lang, we could come up with our own rice, us being an agricultural and rice producing country (noon ata, not much anymore now) that is just as good if not better than this Koshihikari Jap rice diba... wish ko lang... ;-)
I like (almost) all japanese food, cooked and uncooked! lol. But true, the jap rice that I buy costs more from those sa pinas and thailand ha-
ReplyDeleteKoshihikari and similar rice varieties don't grow well here. They are more temperate (called japonica) and the ones we have here are indica-type or more of the tropical varieties. Our japonica types are those that grow in the upland but they are traditional varieties like the malagkit rice. Mas sticky yung mga japonica and I think not the main preference for Filipinos.
ReplyDeleteKoshihikari is more of a sticky kind of rice, mas madaling i-chopstick diba?
giz, weird nga eh... i havent tried making sushi using our japanese rice. we just enjoy it the traditional sinaing way. and we love how sticky and soft it is.
ReplyDeletemakagawa nga ng sushi one of these days... ;-)
gay thanks for all the info! yea, very sticky nga ang Koshi. and we love rice that way. yup, some pinoys love the buhaghagh type. and the long grain types. ayaw ko nun. mas malagkit, mas ok for Mon and me. sarap ng kain lagi. pero since mahal, every butil counts talaga! ;-)
Koshihikari is fantastic for onigiri as well. It stays sticky and moist even after sitting in a bento box for hours. Kahit jasponica can't claim that feat. I cook it following package instructions though, I soak for 15-45 minutes at least. I like it better since it's less starchy.
ReplyDeletekaoko, i havent tried doing my california maki using japanese rice. magawa nga ulit. :-)
ReplyDeletesis, when i do regular saing for my meals, if ill soak ba, diba some of the water will get absorbed by the grains.... so, do i add water again after soaking?
From what I know this is grown in the Philippines. I like this rice very much, too. I buy it from the Japanese groceries. My kids can't eat any other rice!
ReplyDeletesofia, the best ive tried. but i get only this brand. i only find this at Market Market.
ReplyDeletehi kaoko and Gita. You can try Dona Maria Miponica Rice if you prefer stickier rice. It's even stickier than Jasponica so it's better for sushi, paella, and risotto.
ReplyDeleteOur Dona Maria brands are hybrid rice that's why it can be grown in the tropics.
thanks, brian. ill try to find that in our groceries...
ReplyDeleteI think i see this brand of Japanese rice in SM supermarket, in Megamall, it costs around P500-600. :)
ReplyDeleteMadellaine, ay, dont buy that. i tried those in the groceries... not as good as this one... i get our stock from Market Market. i think i featured that store somewhere here sa blog. their Japanese rice is the best ive tired.
ReplyDeleteHi Gita, just call me madz. thank you for the reply, good thing i read this! balak sana namin bilhin yung nasa supermarket. thanks a bunch! :)
ReplyDeleteyoure very much welcome, Madz. anytime. id be glad to be of help in any little way.
ReplyDeleteanyway, ikaw ba yung Madellaine Santiago from GT forum?
yup that's me. glad you recognized me. thanks a lot for the info. anong user name mo dun? :)
ReplyDeletethanks for the pictures, (worked great in the power point) although i'm not making rice any time soon, i have a japan project that had to get done. I am also a computer geek, the best thing to be =)
ReplyDelete