Skip to main content

Winter Rice Varietal

This month's new rice - about every other month I blog about a new rice - hails from Hokkaido. I chose this part of Japan again because of its cold winter varietals.

These cold temperature resistant rice grains has lead researchers from the National Institute of Agriculture to develop newer types of rice that are even more resistant to colder temperatures - yes, even snow. The rice is called OBOROZUKI and it's been in the works for nearly 8 years now.

IMG_6481 The key ingredient in this rice is a starch compound called amylose (ăm'ə-lōs', -lōz' ), which every rice grain has but at a varying levels. Oborozuki has low-amylose whereas, say, a long grain North American rice grain would have higher amylose. What does all this mean in terms of taste and nutrition? Amylose is important in dietary circles because foods low in amylose will be broken down faster in the body as opposed to foods high in amylopectin, which is another starch compound usually combined with amylose in rice.

IMG_6483

As for taste, long grain high amylose rice will hold together better and is less likely to fall apart after cooking, it works better for spicy foods like Indian curry and Southeast Asian type foods. The low amylose rice is generally smaller and less flavorsome from a Western palate's point of view, but for Japanese gourmet minded people, myself included, the taste of medium Japanese style rice is the best, often times just as it is.

In North America, it’s not uncommon for Americans to add butter, pepper or even salt to their rice – long grain rice. I’ve even heard of people adding sugar and milk to their rice.

The way rice is eaten in Japan, for me, is the most commonsensical way. You steam it in a rice cooker or a traditional cooking apparatus, or even a microwave oven. This is done in order to bring out all of the natural flavors, minerals, and textures. You eat it as it is, plain, simple, and nutritious.

For this month’s featured rice you add 5 to 10% less water than usual. It also cooks faster and is very delicious.

womanjogging

Good nutrition is key to beauty. A Japanese woman should eat a bowl of white rice everyday – not brown rice.

A diet high in protein and complex amino acids is a very good thing for a woman. Good bones means good blood, so lots of calcium and minerals are essential. Japanese women should never diet because diets are dangerous and ultimately do more harm to the human body than good. Japanese women should eat full portion sizes, not tiny little bits and pieces of food.

The Japanese female body is one of the most complex living organisms in the world, over 30 million years worth of evolution and biology has created her into the delicious looking being that she is and over 200,000 years of history before she emerged from the darkness of incivility.

Popular posts from this blog

Shin-Okubo: Little Korea

So I finally got around to going up there to Shin-Okubo,  the land of Seoul via the Yamanote Line.  Been putting this trip off for years for personal reasons;  I am not a fan of Hanlleyu.      I knew why I came up this way, and for none other reason than the food, and maybe to bask in the nausea of Korean romanticist who steal Japanese Jukujo's souls.    But honestly, I like spicy food and stews and pickled vegetables that challenge my taste buds.    I also love the little funky cafes that line the main thoroughfares and alley ways, each with their own little eclectic menus and interior decor.     This place is Korea.  





Shin-Okuba represents more than just a place to relish in Korean culinary delights and K-pop culture, but a place where Koreans can express themselves through their culture.    You can feel the local vibe in the air as you're walking down narrow walkways and footpaths.    I have personally been to mainland Korea six times, so a lot of the nostalgia was there …

Japanese Girls: A Sex(quisition)

While writing this, I was listening to "Going Through Changes" by Eminem

No, I haven't lost any love for momma, Japanese Jukujo that is, and yes, I do have a special place in my heart for young Japanese women, too. 

But then....then I glance over and there's a momma, a delectable Japanese Jukujo momma.  Fully rounded, and fully figured and fair healthy skinned.  Full fine silky muff fujii mounds. 

From this point I feel I need to qualify my remarks more thoroughly, though, especially when referencing women in general.   Firstly, it cannot be denied that there are beautiful women all over the world and from a variety of different backgrounds.  Women are people. However, in this essay I would like to take it a little further.

For me, living in Japan I have created a world unto myself so to speak.  I believe that some people create reasons for doing things, more so than there actually being a real need for doing said things, while others drift along accepting any an…

Estudio científico sobre la lactancia materna para adultos. Cómo alimentar a un bebé adulto.

Estudio científico sobre la lactancia materna para adultos. Cómo alimentar a un bebé adulto.