Table of contents:
Summary
Okome celebrates the essential role of rice in Asian cuisine, highlighting its primary use in Japan where round-grain rice is favored, in contrast to the long-grain rice more common in China and India. With approximately 120,000 varieties of rice, the site distinguishes between two main types: long-grain rice, which is less sticky and more suitable for dishes like risotto and curry, and round-grain rice, known for its stickiness, making it ideal for sushi and known in Germany as milk rice. The site also explores various rice varieties popular in Japan, including the variety used for sake, Mochigome for making mochi and sweet treats like Dango, and Kodaimai, often mixed with regular rice for special occasions.
(O)kome in Japanese, rice is a staple in Asian cuisine. Typically, short-grain rice is used in Japan, while long-grain rice is used in China and India. As mentioned earlier, there are different types of rice. A total of about 120,000 types. However, you can distinguish between 2 basic types. First, there's long-grain rice, it doesn't stick and is used in Chinese and Indian cuisine. On the other hand, there is also short-grain rice. This is sticky and is therefore also known in Germany as milk rice. This rice is used in Japan, Korea, and Thailand.
Long/ Pointed Grain Rice
Long/ pointed grain rice is very common in Chinese cuisine. As the name of the rice suggests, this rice is long and pointed. The special characteristic of long/ pointed grain rice is that it rarely sticks. This makes it unsuitable for sushi, for example, but suitable for risotto or curry.
Short-grain Rice
The second type is round and usually sticky. In Japanese cuisine, this rice is almost exclusively used. Due to its stickiness, it is also very easy to grip. In addition, sushi is possible with this rice, as the starch makes the rice grains stick together. Short-grain rice is also used in milk rice.
Different types of rice in Japan.
Rice Wine (Sake)
This rice variety is used for sake (rice wine).
Mochigome
Mochigome is a cloudy rice and is usually pounded and eaten as mochi or manjou. Mochi is often roasted and eaten with nori (seaweed) and shoyou (soy sauce). Mochi can also be sweetened and prepared as a dessert. A well-known sweet made from mochi rice is Dango, for example.
Kodaimai
Kodaimai is usually mixed with normal rice, as the red rice is very expensive. This rice is also only eaten for special occasions.
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Sehr informativ. Danke!
Hey Micha, vielen Dank für dein Feedback! Liebe Grüße Ryusei
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