The most important ingredient of Japanese cuisine is rice. Japanese rice are of the japonica style, they are round and firm. Outside Japan, you can get some sushi rice, or Italian arborio that are of japanica cultivar too. Sticky rice is a different type, it’s called mochigome in Japanese. Rice has different names in Japanese. Kome, okome, the plant. Gohan, meshi when it’s cooked…
how to cook Japanese rice (without a rice cooker)
genmai brown rice(healthier)
The bowl of unsalted, unflavored but perfectly cooked hot white rice is often present on the the table.
But, you have many variations.
The rice “sandwich”. Shape hot rice in your hands.
yaki onigiri (grilled)
Rice bowls : fill half of a big bowl with hot rice, add some toppings.
oyakodon (mama-baby, chicken egg)
soboro (sloppy joe domburi)
Flavored rice dishes. Ingredients are added in the rice-cooker. There are millions of possibilities. A few classics :
sekihan (red rice)
mame gohan (green peas)
kuri gohan (chestnut)
Click here to go to the sushi compilation
Fill a part of your lunch box with rice.
Stir-fry your rice leftover :
nira fried rice
buta-kimchi rice (pork)
soba meshi (with noodles)
More elaborated dishes :
omurice (omelet filled with rice)
doria (retro baked rice)
Rice porridge, often a breakfast.
nanakusa okayu (7 herbs)
Also see mochi (rice paste), and wagashi (Japanese sweets)
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