161 replies to this topic

[sanrensho]

I don't mean to skirt around your question, but is this part of a quest to find the best Japanese (Californian grown) rice available here in North America?

My wife and I usually go with the Hitomebore and Tamaki Gold brands. We did try one bag of the pre-washed (musenmai) rice and it was truly horrible.

There is plenty of information about Japanese rice varieties if you do a quick Google search. One more thing: I believe that the Kokuho Rose and Calrose brands are at the low end in quality, though I can't recall specifically buying Calrose at any time. Yes, there is a difference.

Edited by sanrensho, 27 June 2005 - 03:22 PM.

[SuzySushi]

Most of the Japanese-style rice sold in the USA is grown in California. California has been producing Japanese-style rice since the times of the Gold Rush!

Most of the rice grown in California is the medium-grain Japonica cultivar, as opposed to the long-grain Indica cultivar. Calrose is a type of Japonica rice that was developed by the University of California-Davis in the 1950s.

Botan, Kokuho Rose, Nishiki, Shirakiku, etc. are brands of rice.

Koshikari rice is a "superpremium" Japonica rice that costs more than standard premium brands -- some brands are grown in California; some are imported from Japan. Tamanishiki and Tamaki Gold are several brands of koshikari rice.

"Musenmai" means the rice doesn't need to be washed before cooking. (In the old days, rice was coated with talc during processing, and needed to be washed before cooking. In the 1950s-1960s, when people realized that talc could contain asbestos, rice mills substituted cornstarch, but the rice still needed washing to remove the excess starch. New musenmai rice is processed using tapioca, which apparently doesn't stick to the milled rice.)

You can read up more about the different varieties of rice at: RICE 101

BTW, my favorite rice is the premium Kokuho Rose True Koda Varietal (pink label), which I wash before cooking. (There is also lower-grade blue-label Kokuho Rose Calrose rice.) I tried several brands of superpremium rice and was not impressed by the difference in flavor or texture.

[torakris]

yes different brands of rice can taste completely different, even in Japan.
I have bought bags of rice that were so bad that I cooked up as much as possible at once and only used it for fried rice. Unfortunately bad rice makes bad fried rice too.
I haven't found a musenmai that tastes decent, this kind of "no wash" rice is becoming very popular in Japan. In many supermarkets half of the rice available in musenmai and most rice cookers also have a special setting to cook it.

In the US I prefer Nishiki.

[sanrensho]

I haven't found a musenmai that tastes decent, this kind of "no wash" rice is becoming very popular in Japan.  In many supermarkets half of the rice available in musenmai and most rice cookers also have a special setting to cook it.

I'm glad that I'm not the only one who notices the difference. In our household, we did our own blind test, since I didn't know that my wife had bought a bag of musenmai rice. After eating one mouthful of rice, I turned to her and said, "What's wrong with the rice?" She agreed about the difference.

Same thing happened when my wife bought a bag of pink Kokuho Rose. (Apologies to SuzySushi.) FWIW, we use a relatively recent IH cooker for all our rice, which might be a factor.

Edited by sanrensho, 27 June 2005 - 05:39 PM.

[Sencha]

I can't really claim to prefer musenmai either. Unfortunately, it's becoming the dominant type in the local stores where I live. I might have to trek across town to another store to get my rice if it keeps up or just deal with it.

[SuzySushi]

Same thing happened when my wife bought a bag of pink Kokuho Rose. (Apologies to SuzySushi.) FWIW, we use a relatively recent IH cooker for all our rice, which might be a factor.

Hmmmnnn... I've been using Kokuho Rose rice for 20+ years! I cook it the old-fashioned way, in a regular saucepan (which might be a factor, too.)

[itch22]

Thanks for the info. The Botan brand, which falls into the musenmai category, was the bland one I didn't care for. The Shirakiku brand had a distinct but mild nutty flavour. I'm just going to keep trying different varieties.

[Evan]

BTW, my favorite rice is the premium Kokuho Rose True Koda Varietal (pink label), which I wash before cooking. (There is also lower-grade blue-label Kokuho Rose Calrose rice.) I tried several brands of superpremium rice and was not impressed by the difference in flavor or texture.

I have the same experience so I'll stick with the kokuho rose.

Although I do feel that there is a difference between the koda label and the nomura label versions. I prefer the koda organic variety but cannot find anything but the nomura pink label now.

[sanrensho]

Interesting, Kokuho Rose(Pink) is labeled as a "medium grain rice." I never even thought about this, since I grew up on Kokuho Rose before the premium brands became widely available. I guess this explains why Kokuho Rose cooks soft, IMO.

http://www.kodafarms...ucts.html#krose

Tamaki Gold is labeled as a Koshihikari "short grain rice":

http://www.tamakimai.com/products.html

Here's an article about a blind taste test between California and Japanese short grain rices. Doesn't say what California brand they used. Maybe I will try to Email the fellow and find out.

http://www.csus.edu/.../020503rice.htm

Also, a link from the California Rice Commission confirming that Calrose is a medium grain rice, distinct from the short grain rice generally preferred by Japanese consumers.

http://www.calrice.org/b6_types.htm

Edited by sanrensho, 28 June 2005 - 01:32 PM.

[MomOfLittleFoodies]

I live in California, and tend to bounce between Botan, Kokuho Rose and Nishiki. I find that I still need to rinse the rice to keep it from coming out gummy. I tend to prefer Nishiki, but it's a bit more expensive.

[eipi10]

I live in California, and tend to bounce between Botan, Kokuho Rose and Nishiki. I find that I still need to rinse the rice to keep it from coming out gummy. I tend to prefer Nishiki, but it's a bit more expensive.

Thanks for this tip. I think it's essential to rinse Nishiki, or it will be grossly starchy.

[vhilts]

Ming Tsai often mentions a particular type of rice as "the best there is". Unfortunately I don't know how to spell it, but if I heard it I'd recognize the name...and he swears by using a rice cooker to make any and all rice....

[SuzySushi]

Ming Tsai often mentions a particular type of rice as "the best there is".

Googled & came up with Kumai Harvest. I've never tried that brand. Has anyone else here?

[EdS]

I'm very happy when new crop koshihikari rice reaches the markets here in the SF Bay Area during the autumn harvest. I've only seen this rice at Japanese markets and not in regular supermarkets. I know Tamaki Gold sells it but there are other brands as well and I can't say that I have a preference between them.

It's actually kind of fun to buy some small bags of rice, figure out what rice/water ratio works best with each of them, and then make some comparative batches simultaneously. It was educational for me to find that there really are differences that come out in the final product and I can see how people would develop their own preferences.

[Tim Anderson]

I have found that a lot of the California short grains that claim to not need washing are full of crap and come out of the cooker all slimy if you don't give them a good wash. Plus I think it's good practice to wash it anyway, just to get all the bugs out.

[okinawaChris]

I have a simple question concerning rice purchased in the local markets. Due to having Commissary privileges here, I normally buy medium-grain California rice and pocket the savings. But going out to restaurants has raised my rice awareness and I'm looking for something more.

The rice I need would be medium grain and used in meals as a side item or on something like Curry Rice. I went to my local market but the choices (and prices) were daunting. Also, not being able to read the information on the packages doesn't help as well! Could someone forward some pictures of suggested rice packages/bags so I can track it down at the store. Oh, I use a rice cooker to cook the rice....not stovetop.

Thanks in advance!

One other thing....some of my employees mentioned placing a piece of Binchotan charcoal into the rice cooker during the cooking process. They stated it would give the rice a great flavor. Is this true? What does the charcoal do to the rice??

Edited by okinawaChris, 15 November 2005 - 06:33 PM.

[helenjp]

About types of rice available in Okinawa if you don't want to pay store prices...hope some of the Okinawa posters can help you there.

As far as I can see, the charcoal simply "softens" the water and helps it penetrate the rice grain.

[okinawaChris]

About types of rice available in Okinawa if you don't want to pay store prices...hope some of the Okinawa posters can help you there.

As far as I can see, the charcoal simply "softens" the water and helps it penetrate the rice grain.

Thanks Helen for the reply. I'm not worried about the price, simply looking for information/pictures of suggested brands. I think the markets here carry most of the mainland/national brands so any information will help.

[torakris]

This is my favorite and I have been buying this particular rice for over a year now.



Akitakomachi from Chiba
I pay 3,000 yen for 10kg at Costco

This is a wonderful (and cheap) rice that has also become a favorite of my neighbors and on our monthly trips to Costco we often pick up 6 to 8 bags....

[sanrensho]

The rice I need would be medium grain and used in meals as a side item or on something like Curry Rice.

Is there a reason for going with medium grain rice? If you're eating this with a Japanese meal, why not go for the real thing and get short grain rice?

[okinawaChris]

This is my favorite and I have been buying this particular rice for over a year now.



Akitakomachi from Chiba
I pay 3,000 yen for 10kg at Costco

This is a wonderful (and cheap) rice that has also become a favorite of my neighbors and on our monthly trips to Costco we often pick up 6 to 8 bags....

Thanks Kris....that's just what I needed! I'll head to the store tomorrow to pick up a bag. I'll let you know how it turns out. Is this brand "No Wash"?

[torakris]

Thanks Kris....that's just what I needed!  I'll head to the store tomorrow to pick up a bag.  I'll let you know how it turns out.  Is this brand "No Wash"?

It is not "no wash" rice, I haven't run across one of those that I like yet....

[Hiroyuki]

Kirara 397 is much loved by the restraunt industry, especially gyudon (beef bowl) chains such as Yoshinoya.
http://image.www.rak...0352720502.jpeg

[torakris]

I am not sure how easy it will be to find my Chiba rice as I have only eveer seen it at Costco.

The Kirara 397 is also a good (and also cheap) rice I used it for many years, until I started experimeting with other rices and discovered the Chiba one.

Another favorite is Akita Komachi:

http://akitakomachi.net/akitakomachi/

[sanrensho]

It is not "no wash" rice, I haven't run across one of those that I like yet....

Ditto on the Musenmai rice, the ones I have tried are crap.

[Hiroyuki]

I posted a photo of a Koshiibuki rice bag here.
Unfortunately, Koshiibuki seems hard to come by outside of Niigata.
Anyway, it's as good as and less expensive than Koshihikari.

[Hiroyuki]

One more thing:
When buying rice, you must consider two factors: variety and place of production.
For example, Koshihikari rice produced in the Uonuma district in Niigata prefecture is considered Japan's best Koshihikari rice and is very expensive, while Koshihikari rice produced in Chiba prefecture in the Kanto Plain is much less expensive.
And, rice produced in the Shiozawa area of the Uonuma district is the very best and is really expensive!

[helenjp]

I buy koshiibuki when I can find it, sorry I threw the bag out before refilling my rice box!

Akita Komachi is another good old standby.

I quite liked Haenuki, but can't remember any particular characteristics.

I don't buy Chiba rice, although of course it's easy to buy here, because Chiba has so many highways and factories etc Living here generates an attitude something like "a rice has no honor in its own country"

I'm always suspicious that maybe the Koshi-hikari from Niigata at my supermarket is really Akita Komachi from Saitama, but probably that's the wrong attitude!

[Sid Post]

What makes one brand of rice better then the other? I went to a local Asian market in town and found they had a great number of rices available. Each major style and type of rice had several choices. I was a little puzzled to say the least. Since I don't eat that much rice, I am reluctant to buy more then a couple of 5 Kilo bags at a time so, I don't have that much to compare and contrast regarding taste and texture. In the end, I bought my rice based largely on price believing the more expensive rice was "more" premium then the others.

And, I should note that I recognized a couple of the sacks at that store from the pictures I found in this thread.

Sid

[Hiroyuki]

Shokumi (食味, palatability?, eating quality?) of a specific variety of rice produced in a specific location is determined through sensory evaluation by Japan Grain Inspection Association (Japanese only). A panel (group of assessors) determines the shokumi according to these factors: appearance, aroma, flavor, stickiness, and hardness.

Shokumi can also be determined with a shokumi kei (shokumi measuring instrument) or a texturometer.

Generally, rice is considered good if it is white, shiny, aromatic, sweet (becomes sweet when you chew it), sticky, and resilient.