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  2. The Japanese Way to Make Rice Bowls 10x Better - AOL

    www.aol.com/japanese-way-rice-bowls-10x...

    Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...

  3. The One-Pot Japanese Dinner You Can Make In Your Rice Cooker

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  4. A simple recipe for onigiri, or Japanese rice balls, with ...

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    1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed

  5. Rice cooker - Wikipedia

    en.wikipedia.org/wiki/Rice_cooker

    A 1956 advertisement for Toshiba's world's first automatic electric rice cooker, priced at 3,200 yen and capable of cooking 900 grams (2.0 lb) of rice. The NJ-N1, developed by Mitsubishi Electric in 1923, was the first electric rice cooker, a direct ancestor of today's automatic electric rice cookers.

  6. Kamameshi - Wikipedia

    en.wikipedia.org/wiki/Kamameshi

    Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).

  7. Okowa - Wikipedia

    en.wikipedia.org/wiki/Okowa

    The rice is washed with water and is left to be drained for around thirty minutes. Rice is added along with the stock, mirin, sesame oil, salt, sake in a rice cooker, and it is left for another thirty minutes. Meat, vegetables, and ginger are added next, and the cooker is put to the short-grain rice setting.

  8. How can you use a rice cooker? - AOL

    www.aol.com/news/rice-cooker-204335324.html

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  9. Takikomi gohan - Wikipedia

    en.wikipedia.org/wiki/Takikomi_gohan

    Rice was scarce then, so people conserved rice by adding millet or other cereals, wild vegetables, yam or Japanese radish, creating an early form of takikomi gohan called katemeshi. [4] During the Muromachi period , katemeshi became popular, turned into a dish called kawarimeshi using ingredients such as barley, beans, and vegetables.

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