Great content. Standout! Not just a restaurant review. Enjoyed the nuanced "story" of this spot. Capturing its uniqueness! Its transportive. So immersive. The camera work is smooth with the editing moving the narrative along. The interview questions are well curated. Fine work all around!
@@FoodLoveHarmony The strain of rice is part of it, but it's not dramatically different from other short grain strains if you take away the milling/polishing process.
In tropical countries they use long-grained and less sticky Indica rice. In Northern countries like Japan and Korea they use short-grained and sticky Japonica rice. In Japan we usually use milled rice. Japonica rice is genetically rich in amylopectin and it makes the rice sticky.
