Collection: Japanese rice

Japanese rice is mainly cultivated in rural regions of Japan, where the climate and soils are particularly conducive to its culture. The Japanese archipelago, with its many mountains and valleys, offers ideal conditions for rice cultivation.

Japan, although relatively small in terms of area, has several important regions for rice production.

Niigata (west coast of the main island of Honshu) is notably famous for its rice Koshihikari, renowned for its superior quality. The region benefits from a favorable climate with hot summers and snowy winters, which contributes to the quality of the soil and water, ideals for rice cultivation.

Akita (Tohoku region, north of Honshu) is known to produce high quality rice varieties such as Akitakomachi. The fresh climate and the abundant water resources in the region are perfect for cultivation of rice.

Water plays a crucial role in the cultivation of Japanese rice. The rice fields, called "tanbo" (田んぼ), are flooded for much of the year, allowing rice plants to push in an aquatic environment. The water used should be clean and abundant, because it directly affects the quality of the rice. In addition, when preparing rice, water is an essential ingredient for rinsing and cooking, influencing texture and final taste.

Japanese rice grains are generally short and round, unlike certain varieties of long and thin rice. They are known for their high starch content, which gives them a sticky texture when cooked. This characteristic is ideal for the preparation of many Japanese dishes such as sushi or onigiris, because it allows grains to stand together and be easily manipulable with chopsticks.

Japanese rice is often prepared in a simple way, with few added ingredients, to enhance its natural flavor. However, it can also be seasoned with rice vinegar to make sushi, or cooked with vegetables, meats and seafood in dishes like donburi (garnished rice bowl) or the Takikomi Gohan (cooked rice with cooked with various ingredients). Other ingredients such as miso, soy sauce, mirin and dashi can also be used to flavor and enrich rice.

In Japanese cuisine, rice is omnipresent and serves as a basis for many meals. It is often served nature, under the name of "Gohan" (ご ご ご), and accompanies almost all the main dishes. Rice is also the basis of emblematic dishes such as onigiri (rice dumplings), sushi, and mochi (sticky rice cake). Cooking rice is an art in itself, often requiring specific techniques and great attention to obtain the perfect texture.

All the rice offered by Irasshai are of Japanese origin

Having sushi rice, or "shari" (酢飯), is a crucial step to succeed in quality sushi.

Here are our tips to achieve this :

Ingredients

• 2 cups of Japanese rice with short grains (Sushi rice)
• 2 cups of water (for cooking rice)
• 1/4 cup of rice vinegar
• 2 tablespoons of sugar
• 1 teaspoon of salt

Instructions

1. Place the 2 cups of rice in a bowl.
2. Add cold water and stir the rice with your hand. Drain and repeat this process 3 to 4 times until the water is almost clear. This rinsing removes excess starch, which prevents rice from becoming too sticky.
3. After the last rinsing, let the rice dip for about 30 minutes. This allows rice to absorb water, which helps cook evenly.
4. After soaking, drain well.
5. Place the rice in a saucepan with 2 cups of water. Cover the pan with an airtight cover. Bring to a boil over medium-high heat. Once the water boils, reduce the light to low and simmer for 15 minutes. Do not lift the cover during cooking.
6. Turn off the heat and let stand, covered, for an additional 10 minutes to finish steaming.
7. Heat the vinegar : While rice rests, mix the rice vinegar, sugar and salt in a small saucepan. Heat over low heat and stir until sugar and salt are completely dissolved. Do not let the mixture boil.
8. Once dissolved, let the mixture cool at room temperature.
9. Once the rice is cooked, transfer it to a large non-metallic bowl, preferably wooden (called "Hangiri") or plastic.
10. Sprinkle the mixture evenly on the hot rice.
11. Use a wooden spatula or a flat spoon to mix, being careful not to crush the grains.
12. Once sushi rice has cooled at room temperature, it is ready to be used to prepare sushi, maki, onigiri, or other Japanese rice dishes.