How to Pick The Right Japanese Rice 

Thanks so much excited to have you here!! If you have requests let me know!

Omg agreed they make the best products!!!

Awww how fun!! Thanks for sharing! What would you most want to learn to cook?

@@thisjalife My memory is all the food was fried, including the veggies. OMG! They were wonderful . I think I would want to learn everything, but maybe Tempura in particular.😍

@bruscifer oohhh tempura! I’ve been to specialty tempura places like in my Kyoto video and it was out of this world!!

Thanks so much for your kind words and for being here! Which have been your favorite? I always love feedback!

Glad it was helpful! What’s your go to rice?

Together huh? I’ve mixed brown and white as well as white and Haiga!

Yes, give it a try! Glad to hear you learned something new here 😃

My guess would be it's stickier because it is not rinsed prior to cooking.

Even with rinsing it is still sticker than others

I’m so glad!! Thanks for letting me know. The rice aisle can definitely be overwhelming among others!

Green rice?

Oh classic technique! And the cloth bags!!!

Of course! What’s your usual rice?

@@thisjalife I usually just have basmatti since that is waht my closest store provides, but when I visit an asian chain i usually try and get Kuma Koshihikari! I love it but when it is not there I am not sure what to get, that's why this video is such a gift haha :')

@noodlepc3662 glad it was a gift for you!!

So detailed thanks!! We love all kinds of rice depending on the dish too!!

Love that! I usually only do it for takikomi gohan but great idea!

@@thisjalife Nutritionists say that adding mochigome to your regular rice helps you feel fuller longer and prevents huge spikes in your blood sugar; the mochigome is harder to digest - making your digestion take longer means your blood sugar curve is flattened and extended - a good thing for diabetics

@user-nh9vl8gp7p interesting my friend had her blood sugar spike with mochi thus I assume mochi rice but maybe it’s just the sweet mochi she was having!

Arborio rice, commonly used in Italian dishes like risotto, has a higher starch content, resulting in a creamy texture. Japanese short-grain rice is stickier and fluffier. It clumps together when you try to pick up just the cooked rice!

Yes long grain has its place depending on the cuisine but I do love my expensive rice 😆

@@thisjalife Definitely. I'll eat plain short grain rice because of the taste it has. I've tried long grain rice plain, but it's just not the same. It does go great with certain dishes though.

@kensclark 💯

Noted!! Thanks 😁

Greetings from the "DMV" same here, I'm interested in takikomi gohan video

Noted on the Takikomi gohan! Are you at the actual DMV or is that an acronym I’m not aware of?

I would use any of the Japanese short grain stickier rices but Haiga Mai is my preferred because of the nutrition while still tasting like white rice. I personally like the rice cooker best from a texture and ease of use sense but use what you have or works best for you!

Thanks for sharing and for your questions! I have a zojirushi rice cooker I use for various kinds of rice (expensive and not) and think it is worth it! You can check out my rice cooker review/comparison video here if you haven’t seen it yet! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-joHrHZ0NTBw.html

@@thisjalife , thanks. I watched that video. Good info. Zojirushi keeps raising the bar for rice cookers. I am using a conventional Zojirushi rice cooker now. At some point, I'll make the leap to one of their higher end models.

Most likely the standard Japanese white rice! Some places will definitely have some if the fancier rices but normally not haiga mai!

So I LOOOOVE the Tamaki Haiga mai but it is PRICY so I wait for sales to stock up. It is the taste of white rice with the nutrition of brown rice so perfect 💕 otherwise I get nishiki or tamanishiki. Have you seen my rice cooker video? Zojirushi is my go to and makes any Japanese rice taste better in my opinion!

Nishiki has a cheaper Haiga Mai also with similar nutrients but it doesn’t taste AS good as Tamaki amzn.to/46c1BbT

Mush pudding? Is that like the dessert?

@@thisjalife Lol, no dear, it's just what I usually end up with whenever I try cooking rice at home. I'm disabled and on fixed budget that leaves me $20 by the end fo the month usually, so I can't afford anything other than the generic white rice or any utilities to cook it in a way I'd prefer. So it's just a cheap aluminium sauce pan that excels at producing two kinds of rice. Mush rice, or undercooked rice (Snap, crackle, pop).. There's really no middle ground. If I use less water, even with small amounts of rice, it'll often just end up sticking to the pan and burning before it's all cooked. If I add more water than it just keeps soaking it up and turns into mush. Rice has always been a delicate dance for me that I almost never seem to win.. The only time I'm ever able make rice work is with "One pot meals" where I can just throw a bunch of stuff into pot and let it do its thing. Meals like Jambalaya, or among whatever else I've got I can just throw into the pot. Just as long as I have a portion of protein, veggies of some kind, and some pasta or startch. I can't afford to be picky. It's unfortunate food is so expensive, and is very likely the reason why I can barely eat and never lose weight and why I'm dying of heart failure. Eating healthy just isn't in the budget..

Beyond what I mentioned in the video?

@@thisjalife maybe I missed it; the best white sushi rice (sticky when done) for a rice cooker; something I can buy at the store or order online; your best recommendation? Thanks!

@Freak154l sorry I was thinking of this video! I go through my fav rices and have the links in the video description! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-08kLD-BJZa4.htmlfeature=shared

Nice, a good widely available option!

Have you tried Haiga Mai?

For Japanese rice or you’re saying that’s what you usually use?

Yan? Is that the brand?

Thank you for saying hi, and welcome!!! Was this the first video you saw??

Short and medium is what you see. Long grain isn’t popular but if I’m making a different cuisine I’ll get it, just not considered “Japanese rice”

I tend to debate whether to say it with the Japanese way or Americanized way since I can say it either way!

@@thisjalife That was quick...I also was referring to how you used Italian and Spanish inflections, as in Paella....Hello From Sydney, Australia. N

@Nawanda ahhh gotcha!! I try and hello 💕

Baking soda and vinegar???