How to cook Rice Japanese Style in a pot 🍚 〜ご飯の炊き方〜 | easy Japanese home cooking recipe 

Love that message at the end! Food should be treated with such respect. From preparation, presentation, to consumption. 🙏🏻

This made me miss Japan so much. Best two years of my life!

Domo arigato gozaimasu Taiji. As a student in Japan, I learned that if you left even one grain of rice in your bowl, you might go blind. LOL. I have eaten it all ever since.

I instantly knew that there was about to begin some really serious cooking when you started to put this white rope around your shoulders 💪🏻

This recipe is spot on 👌 works every time even with different brands of rice.

It’s so funny your Japanese proverb......(6:46). And then: 6:57 7:12 7:17 7:39 Japanese proverb is CORRECT. That’s why it works and is a proverb. 😂

I am so happy to find the best Japanese cooking channel!

My Irish American family all bland food and potatoes eaters have never understood my love of rice and all the dishes one can make with it from around the world. Thank you for this detailed Japanese rice instruction. I haven't been rinsing my rices nearly enough or letting them rest in the water first. Now that I found your channel I look forward to you teaching me so much more. Thank you.

I'm spoiled by using my mom's rice cooker, been working since 1980's 👍

Your appreciation and keen observance to the simplest details is facinating and enjoyable to watch. Being Asian myself, it feels good to know we share similars ways and concepts. I cook rice almost the same as you do. And yes, rice is really a very important must have in Asian meals. Japanese rice is one of the best quality rice. Its firmness when cooked the right way, its bite is like spaghetti noodles, aldiente. I often eat at Yoshinoya and always going for the beef or pork sliced thinly and slightly fried. I enjoy combining it with a pickled pink radish kind of type sidings. (Not so sure if its radish).The taste of the main dish combined with the somewhat sour sweet taste of pickled sidedish is a perfect match. In this regard, just wondering if your familiar with the pickled sidings I was refering to. Its always readily avaible in every counter contained in a brown square box shape with a lid that comes with a serving spoon. Would very much appreciate you sharing information of its name and how to prepare it. Thanks and always enjoy watching your take on all the videos you post. Looking forward...

since I start watching your videos and now I fall in love with Japanese foods really awesome...

Love your cooking style ❤

I could watch this all day. I miss Japan and its culture so much. Thank you for this.

Nice video. Really shows the difference how to cook rice in a Japanese way

This channel is gold.

Very informative video👍

I just bought Japanese rice yesterday.OMG!I,M lucky.thanks

Fantastic thanks !🙂

Really informative for Occidentals, even those that grew up in SE Asia. Reaffirmed, the method my parents taught me, parts of which I had long forgotten in my dotage. Thank you.

I love to know more about japanes fu.easy to cook.tnxs Taji

you're awesome, man!! thanks a lot.

That rice must really taste good based on the number of yummy noises.

I was never that keen on rice and only ate it rarely. I tried short grain and was blown away. I now buy good quality Japanese rice in huge bags and eat it most days. The time it takes to prepare it is reflected in the delicious taste.

i like that in the top corner you put what level of heat you are using because I tend to miss this detail all the time or sometimes people don't even specify what heat level they are using.

This was super cool to watch. I'll come to Japan in 1-1½ year from now, so learning about the culture now. I am also learning the language. Any chance you could make some of your videos in (simple) Japanese? That would be awesome!

Aligato Gozaemas Taiju san, I tried this rice for the first time and I really loved it the japanese rice has so much more flavour than our rice here in France, I'm looking forward to continue making it !!! Thanks a lot for your tutorial !

I like it raise delicious soup too you're the best

I love this! You make it look so clear and easy to do!

I’m loving your channel. Thank you, so informative. I really love learning about the history behind the food, the geography was very interesting and your appreciation for the work and life that Goes into your meals. Thank you so much for sharing your culture with us. I’d love to learn about how Japanese schooling is, how your culture is preserved and taught and what your school lunches were like.

very informative indeed, thanks for the video

I took the lid off once and rice came out just fine

I really appreciate the way you explain everything- thanks a lot! I ordered good quality rice directly after watching your video 😆 I love good rice - up to now I only cooked basmati rice but since I‘m very interested in ramen, miso soups and japanese food in general right now I gonna try out this type of rice too. One question: when cooking rice for sushi, you follow exactly the same steps besides using vinegar in the end (after taking out the rice)?

I am connected with Sato-sensei. I enjoyed the videos, I could feel the charm of Japanese food and Japan so much especially from your style!!

Thanks for this

i use Thai rice type for daily use and gently wash /clean rice to avoid broken. My rice is about 0.9 $/kg. i believe your japonica rice is very good and versatile.

Wow that’s exactly what I thought about the the rice water for the plants lol

Nice video 🥰❤️😀

I have recently discovered your channel and Love it! I have one question about this video though. I normally make rice in a ricecooker . I do wash the rice always and use the ratio they gave with the cooker. But i have never soaked the rice before, do you also do that with preparing rice in a ricecooker? and what are the ratios for that? thank you very much for the videos!

It’s amazing how delicious good quality rice that is stored and treated properly can taste when served standalone. It’s such a simple pleasure that is totally worth a bit of extra expense and care in the kitchen. I agree with you, what we feed ourselves and our loved ones matters. Food isn’t just nourishment for the body, it feeds our souls and is a product of our love and concern for our family and friends. Eat good rice and be grateful. Thanks for the tips here.

Taiji, I sometimes use the strainer under a medium flow of water from the tap to wash the rice by swirling it around in the strainer until the water starts to look clear, what do you think about this method? maybe scraping against the metal of the strainer damage the rice?

Yummy rice

Hello, love how detailed and informative your channel is! I want to ask, have you heard that rinsing rice until the water is clear will make the rice less nutritious? So, I used to rinse it until the water is almost clear so nutrients stay. What do you think about it?

Thank you for the video. Do you not put any seasoning?

My grandmother taught me the Mount Fuji method when I was a child and then the finger digit method when I got older and my finger grew to measure water.

Love the Super Mario Bros. music...

Thank you I didn't figure out I have to let the rice sit before cooking.

I will try this method. I live in the mountains and the boiling point of water here is many degrees less. So rice won't cook thru to the center. I have to use a pressure pot to cook it. I hope this will work!

do you season the rice before or after cooking?

Which brands of Japanese rice do you recommend and where can we purchase them? I LOVE rice myself and also LOVE your videos! I’m a big fan of Japanese culture and cuisine.

Binge watching your channel since I found it a few days ago and I have been watching japanese cooking videos for years and have seen a lot of people soaking their rice between 30 minutes to an hour after rinsing it and just before they cook it. Upon research I found people do this because the rice is dry and needs that soak time to properly cook. Have you ever tried doing that and what are your thoughts upon that practice?

Nice, Its very similar to Iranian rice but in that version Oil and salt will be added i don't taste this version yet. :)

Thanks for the video! Do you have any recommendations for which type of rice to buy? I've usually been quite disappointed with the kinds I tried from the grocery stores here in Germany and I always feel kinda overwhelmed when faced with the huge selection in the asian supermarket.

Is it better to cook in a pot on a stove, or in an InstaPot pressure cooker?

Which branda Rice did you use

Can this rice be stored in the fridge and be used in fried rice or other dishes?

🙏

What type of rice is most eaten in Japan please? in Australia there is Sunrise short grain, not very nice.

When I cook rice, I usually just cook 1 cup of rice per your ratio of water. And yes, I have to occasionally re-watch this video to remind/re-familiarise myself so I get it correct. As I live alone, I cook a small portion of rice as I don't eat it at every meal. My question is what do you do with the leftover rice in the pot you made? Does it reheat well? And how do you reheat it? Microwave? On the stovetop? Any addition water etc? I know to use cold rice for fried rice, but other than that, what do I do with it? I'm not good at making onigiri. :( I hate waste, anything, especially food, so I really don't want to throw it away, put it in the compost bin. As you said, food is life, everything gives their life for ours.

I just wash the rice a few times, put water in the pot and bring it to a boil, cover it with lid and simmer on very low heat for 3min, then i turn off the heat and im letting to steam the rice by itself in the pot WITH THE LID STILL ON IT, dont tuch it( if you take off the lid for an even a few seconds the rice will be medium raw), it takes 17min and the rice is ready and fluffy. It feels to me that 10min of boiling rice is a little bit too much and it simply just can stick to the bottom or burn. Im curiouse if its just me or more ppl cook rice like that

What type of rice did you use? It looks like a short grained variety, but I am no expert. Thank you.

Hi Taiji. My favorite rice is the Kohuko Rose in the white and pink rice paper bags. But lately the quality is bad. The rice is not cooking as evenly. What is your favorite Rice brands to buy?

Please recommend brand of rice that you are using…. Got something from Amazon that I was rinsing for over an hour and still cloudy water and “rice” is looking like chopped up grain???

Where can i get good quality organic rice from or what brand of organic rice is the top best quality of rice. I'm on a mission and journey to make myself the safest and clean cup of rice that is non toxic organic rice for my health and i eat rice 3 times a day so it's important to me that its really high quality of rice.

Thank you ❤ you are so sweet 🥹

How is it different from cooking Thai rice, Vietnamese rice, Taiwanese rice, Chinese rice? I cook my american rice the same way.

10:35 Real

What is name of rice if i want to buy in canada

In 7:44 do you let it still with fire on or off?

Friend: How can you tell a chef is highly skilled? Me: By the way he ties up his tasuki. Friend: Wha....? *Watches Video* Friend: I understand.

never ever had Japanese rice is it really sweet? *I don't like the long grain Chinese rice)

Is that enoug for you? Lunch Dinner or Breakfast which one is it? You taking it as a medecine than a snack or brekfast as far as I can tell.

Whhat is that soup and other food you were eating ?

"If you have good rice you can eat rice with rice". Thank you for the video

can i let the rice soak over night? so i can make it faster in the morning.

So, No salt with rice? .. thanks for sharing anyway 👏

Polska kłania się do samej ziemi :D DOSKONAŁY KANAŁ!

39 yo, just learned how to cook dang rice correct

It will taste “Starchy” if left in rinse water. I keep the sieve in the bowl, add water swish and skrunch and just lift the sieve and empty bowl, around 5 times then fill and let soak 20 min to an hour. Done! Time to cook. But topping rice with wakame, and shiitake before you do just adds more value and flavor… with a dash more water for extra volume. Now another wonderful addition when ringing the rice is to add a 1/4 cup dal/ lentil like toor and chana dal. Adds a wonderful subtle crunch and really boosts the protein and nutritional value.

Arigato ne

This guy is sooo dramatic! I thought narcissist in the beginning, ok maybe so… but passionate and histrionic is probably more accurate. But content matters to him. I believe he really wants to educate and share… good job guy. Wishing you the best! Keep it commmin!

No salt?

So no added salt?

What type of rice is in this recipe?

So I got this “ food to live” rice online…. I had to wash it over 30 min to get clear water…. Still soaking and the rice looks weird… could you please recommend a better brand?

先生、お久しぶりです。 山梨県在住の治療家にして農夫・佐藤です。 RU-vid デビューおめでとう！ でも、岩瀬さんは何に向かっているの？

Ich bin nett

Why you don’t use rice cooker?

Interesting that you don't add any salt to the cooking water.

No salt at all?

no salt???

According to my observations, if rice doesn't soaked - you will have to cook it for 15-20 minutes rather than 10.Why do you need to soak rice at all? I'm very interested to know.

could you but arabic translate please.✨?

Zero salt? Thats craaaazy..

Indian moms: this is easy😂

Superstition is, if you take the top off before it was done a earthquake will happen.

Sprichst du deutsch

wait no salt no nothing plail like that? In restoraunts, they adding something. not sure what it is, maybe mirin...

You make me laugh...In Romania this 3 steps is the same...That means we are Japanese like you....ha,ha,ha...!

1. Buy a Japanese rice cooker. 2. Buy Japanese style no wash rice. 3. Press the button!

Also, zero protein with that meal My head is spinning