From the Land of Rice,
We Bring You Delicious Rice
Specially Chosen by Experts
Through the years,
Japanese craftsmanship and passion
for delicious rice have produced
a wide variety of top-quality rice.
Rice requires a large volume of water
to grow, and Japan, with forest-covered hills and
mountains occupying 80% of its land, is rich in the water
resources necessary for rice cultivation.
Making rice starts from making the soil. By plowing
the fields before planting, lots of air is mixed into the soil,
making it soft and fluffy. The soil is then mixed
with water and fertilizer and flattened to create an environment
where the crops can firmly take root and grow evenly.
The climate in Japan is especially suited for rice
production, with the rice growing steadily along with
the seasons. During its growth period, the rice leaves
in flavor during the night when the temperature drops.
There is a reason why rice fields in Japan are sectioned into small
plots— it allows the farmers to monitor and react to the slightest
change in the crops, such as adjusting the amount of water
supplied to the fields according to the season or temperature.
How to Cook Delicious,
Rinse the rice
Use a measuring cup to accurately measure the rice, then rinse it with soft mineral water.
To rinse the rice, put it in a bowl with the water, stir quickly with your hand, then drain.
Repeat three times.
Soak the rice in water
Soak the rice in water for about 30 minutes
until the rice is no longer translucent.
Cook the rice
Drain the water, and put the rice in the pot along with an equal amount of new water. Cover with the lid and begin cooking over medium heat for about 12 minutes. Once the water begins to boil,
turn the heat down and simmer for another 10 minutes.
Steam the rice
After taking the pot off the heat, keep the lid on and let the rice steam for an additional 10 minutes.
You will have rice that’s fluffy with a hint of sweetness.
These are the basic steps to cooking rice, though specifics may differ depending on pot size and amount of rice.
Please also refer to the video (“COOKING GOHAN”) on the following site: