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Monday, January 24, 2005



apa yang saya cari, terima kasih




Erm, with all the washing, there will be no more vitamins left in the rice !


charles, it's a talc/glucose mix, it provides a sheen to the rice and keeps it from breaking as easily during shipping.(it might be a good idea to rinse it despite the common practice of "dirty rice" there have been studies linking talc to heart problems, not conclusive I'm sure, but then, neither was Vioxx or sodium naproxine until recently) You dont need to add anymore water after soaking it, if you add enough water (as indicated)it doesn't soak it all up and the remaining water is enough to keep the rice from scorching. It has been a long time since I cooked rice the way you are describing--which if I remember right was printed on the back of the package, that's how long ago it was. Trust me, get a rice cooker, follow the instructions Mari posted, it is a wonderful experience to eat such nicely prepared rice. :)

On rice balls(cakes): Once a year at Uwajimaya ( a local Japanese grocery store), usually in the summer time, there will be a vendor selling these "ten"..something I cant remember the name..but they are the rice balls, wrapped in Bamboo leaf, in the middle is a tempura shrimp..gosh I honestly cannot remember the ingredients too well, but I know I can eat about 4 or 5 without even trying..they are delicious! When I used to work there, I would get the Shiso omusubi with umeboshi in the middle. it was my favorite lunch! Now it looks like I'll have to take a road trip to New York once the roads are open again. all this talk of rice balls has made me hungry!


I wonder how rice balls you are talking to are related to きびだんご I remember from my translation exercise on ももたろう. Thanks for the recipe, 作ってみます!


i love onigiri. i once declared i'll go on a onigiri diet and that lasted for quite some time. although it was really hard because we don't have onigiri stores here. hmmm, i hope someone would make a really good onigiri shop here.

Claire (クレア)

懐かしい! My okaasan sometimes made me onigiri the second year I stayed with them. My otousan's otouto-san died, and they went to the funeral, so she made me onigiri for dinner. I didn't mind, although she thought it was an inconvenience for me. I miss conbini in general and onigiri in particular, although I could make my own and take them for lunch. I have never had karashi mentaiko onigiri, although I have eaten it before--it is very delicious! I will have to get some and make onigiri.


The American way of cooking rice is different, no soaking and washing. My method is to boil 1.75 cups of water, turn on low heat when boiling and add 1 cup rice, cook 20 minutes, take off heat and let it sit for 5 minutes. The water/rice ratio is important to get the right consistency, you can add more or less water if you like.
I've seen the Japanese method of washing and soaking, but I can't get it right. US rice usually has talc added (I don't know why) so when you wash it, the water is really really white. So once you've soaked the rice, how much water do you need to add when you cook the rice? You can't just cook it with no added water, just using the water the rice absorbed, can you? My friends that cook rice this way all use rice cookers which do everything automatically. I'd buy a rice cooker but I only cook 1/2 cup of rice at a time, I can't find a rice cooker that is smaller than 3 cups.

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