Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Monday, July 13, 2015

About Rice

We call steamed rice "gohan" in Japan. The way rice is prepared is reflected by what it is called in Japanese, rather than how in English "rice" is modified by an adjective. In many Asian countries rice is considered the main part of the meal. There are many regional varieties of rice wheat chosen for a meal, but when rice is eaten by itself, I think the Japanese brand "Koshihikari" is the most delicious variety. This brand of rice, shown in the photo, is grown and processed in Ikedacho, in the Fukui prefecture of Japan. This town is surrounded by wilderness and pure water from the area. The warm and humid climate is necessary for the production of high quality rice, but abundant clean water is the most important element. The environment of Japan is ideal for such high quality rice production and for that reason the people of Japan can enjoy some of the best rice in the world. Not only that, but in Japan, the traditional spices and seasonings like miso, shoyu (soy sauce), sake (YES!) and nuka (rice bran) are made from rice. Higher quality rice makes higher quality seasonings. I am sure that many arguments could be made about which rice is the best in Japan since it largely depends on where you were raised and happy childhood memories associated with a certain variety, but there are many excellent varieties to choose from in Japan. Everyone enjoys their rice in the end.



Photo shoot at Horohisa

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