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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 ...
It had a "fringe" that let it hang on the stove and was used to boil cook rice into kayu. Yukikamado (行竈) - A pot, with a stove attached, that could be carried around; Koshiki (橧 or 甑) - A wooden basket placed on top of a pot to steam cook rice. Nabe (堝 or 鍋) - made of clay or of metal. Primarily used to make stews and a side dish ...
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Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. [2] [3] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice.
The name kamado is the Japanese word for "stove" or "cooking range". It means a "place for the cauldron". A movable kamado called "mushikamado" came to the attention of Americans after World War II. It is now found in the US as a Kamado-style cooker or barbecue grill. The mushikamado is a round clay pot with a removable domed clay lid and is ...
The instructions on most rice packaging suggest a 2:1 ratio of liquid to rice, but achieving fluffy rice with separated grains often requires a bit less water. A ratio of 1 ¾ cups of water to 1 ...
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and ...
For example, Chinese-style fried rice typically uses medium-grain white rice such as Japonica, while Japanese-style fried rice uses short-grain rice varieties like sushi rice.
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