muikabochi 208 Posted October 1, 2009 Share Posted October 1, 2009 Found the old thread.... the rice is taking the lifts again today! Link to post Share on other sites
muikabochi 208 Posted October 1, 2009 Share Posted October 1, 2009 oops need to find the pics hold on..... Link to post Share on other sites
SnowJapan Admin SnowJapan 178 Posted October 1, 2009 SnowJapan Admin Share Posted October 1, 2009 I was just thinking about this earlier today muika, nice find. Hope to get some new photos in the next few days. Link to post Share on other sites
joshnii 2 Posted October 1, 2009 Share Posted October 1, 2009 Ah the rice on lifts. Can't be long before it's featured in the local newspaper, it is every year after all. Would like to try it and see if I can tell a difference. Link to post Share on other sites
Tubby Beaver 209 Posted October 1, 2009 Share Posted October 1, 2009 what is the point behind giving the rice a little ride up the mountain? Link to post Share on other sites
muikabochi 208 Posted October 1, 2009 Share Posted October 1, 2009 Drying it out and getting some fresh Minamiuonuma air. (Or perhaps more cynically, getting lots of publicity!) Link to post Share on other sites
thursday 1 Posted October 1, 2009 Share Posted October 1, 2009 it makes the rice taste like no other. It's the best in Japan. I can tell the difference by just looking at the photos. They're good. Link to post Share on other sites
Jynxx 4 Posted October 1, 2009 Share Posted October 1, 2009 Geez, never seen it before ... Great pics, too ! very impressed of some of the things I learn from SJF Link to post Share on other sites
snowdude 44 Posted October 2, 2009 Share Posted October 2, 2009 Don't know if hanging the rice changes the taste but Koshihikari is good, I order all my rice from some folks I know in Niigata, because the taste is good. But more than anything the water makes a difference. Because althought Koshihikari rice is very tasty it tastes even better when eaten in Niigata cooked in Niigata water. Link to post Share on other sites
thursday 1 Posted October 2, 2009 Share Posted October 2, 2009 by Niigata natives with age old Niigata chopsticks too. Link to post Share on other sites
Metabo Oyaji 71 Posted October 2, 2009 Share Posted October 2, 2009 Koshihikari is ok, a reliable standard if a bit generic. Milky Queen is where it's at. Check it out. Link to post Share on other sites
snowdude 44 Posted October 2, 2009 Share Posted October 2, 2009 Actually another rice which is good is Akita Komachi rice also very good taste, I sometimes buy this when I run out of the other and have forgot to re-order! Link to post Share on other sites
Jynxx 4 Posted October 2, 2009 Share Posted October 2, 2009 Aussie rice tastes good. Biodynamic tastes better ! Link to post Share on other sites
foreversnow 5 Posted October 2, 2009 Share Posted October 2, 2009 Sorry can't help but laugh - Scarecrows dressed up - Beer on Ski Lifts now Rice!!! WHAT THE!!!!!!!!!!! Link to post Share on other sites
shadowtec 0 Posted October 2, 2009 Share Posted October 2, 2009 That was very interesting. thanks for posting Link to post Share on other sites
Tubby Beaver 209 Posted October 3, 2009 Share Posted October 3, 2009 I can't believe people get all excited about rice. To me rice all tastes the same bland way and is just a filler before getting tucked into the really tasty part of the meal, meat n veg! Link to post Share on other sites
Curt 1 Posted October 3, 2009 Share Posted October 3, 2009 Me too. But my lady can almost pinpoint the prefecture tasting rice. It's mad. Then again she can't tell the difference between Cheddar cheese and Edam cheese, or Hersheys from Cadburys. Link to post Share on other sites
Metabo Oyaji 71 Posted October 3, 2009 Share Posted October 3, 2009 Try going to a rice tasting; now is the season. Or better yet, don't, because then you won't be satisfied with the cheap stuff any more... Link to post Share on other sites
Hokkaidough 4 Posted October 3, 2009 Share Posted October 3, 2009 I'm no rice expert but I have had some bloody awful stuff once when I was in, where was it, Saitama. No idea where that rice was from but it wasn't good. There's definitely a difference to be had. Link to post Share on other sites
Hokkaidough 4 Posted October 3, 2009 Share Posted October 3, 2009 Love the rice on the lifts though, thats funny Link to post Share on other sites
Jynxx 4 Posted October 4, 2009 Share Posted October 4, 2009 I used to be like that as a kid growing up in wimbledon. Rice was a mere side salad, a couple of spoonfulls was enough, I'd rather mashed potatoes. BUT, as a grew older, Japanese food is like what makes the rice go down. (ie; hard to eat nattoh or ika-no-shiokala on it's own) Somethings go better with rice, some better with bread. And rice is bit like comfort food for the stomach, slow sustained realese of energy, makes you warm (like RYe bread) but prefecture where it comes from ... wow! you can notice the grain size and texture but... Link to post Share on other sites
Jynxx 4 Posted October 4, 2009 Share Posted October 4, 2009 I reckon it's also how you cook it ! Forget cheap rice cookers. The boil and drain method most Aussies cook is s joke. And water quality Link to post Share on other sites
Tubby Beaver 209 Posted October 4, 2009 Share Posted October 4, 2009 true Jynxx, the way you cook it definitely changes the minor difference I detect in taste. But that is a huge problem for me over here, because if I have to choose then I'd rather eat basmati, non sticky Indian style rice rather than the sticky short grain rice that is eaten here. That is the rice that we use to make rice pudding. Most rice eaten is of the white refined variety and has a relatively high GI score Link to post Share on other sites
Jynxx 4 Posted October 4, 2009 Share Posted October 4, 2009 We eat himalayan basmati rice here. It's really yum. Wash it well though, I heard that some middle men put talc (which can cause cancer) in it to weigh it more. Pity because the layer close to the husk is nutrition rich. I rinse it till the water is relatively clear, and boil it till the water evaporates. The trick is : 1) Use a sauce pan with a heavy lid - if not put a cup upside down on the lid or something to weigh the lid. This retains the steam and acts like a pressure cooker. 2) Water level (amount) - for Japanese rice water level in the pot should cover your hands completely when your had is in there. (now don't fuss about having meaty hands) you will work it out. With long grain, (includes jasmine, basmati) add some extra water. Lift your hand out and take note of the water lever above the rice and increase it about 50% 3) Bring it up to boil on low heat. NEVER TAKE THE LID OFF until ready. Japanese saying " Hajime choro-choro, naka pap-pa, akago ga naitemo futa toru-na" meaning - the sound of the cooking is choro-choro in the beginning, pap-pa in the middle, but never take the lid off even the baby cries ! 3) Keep your ears close to the pot when you see less steam coming out of the pot. if you detect a little cracking like sound - rice is cooking directly against the wall. Turn off the heat. 4) Let is steam in its own heat for 5 min 5) Ready ! Link to post Share on other sites
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