Rice in Japan. Japanese recipes with rice Japanese rice with egg
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Rice is Japan's most important crop, and has been cultivated throughout the country for over 2,000 years. It is a staple food in Japanese cuisine and has fundamental importance in Japanese culture. It was once used as currency, and the word for boiled rice (ご飯, Gohan) became synonymous with the general meaning of “food.”
A bowl of steamed rice is a central part of traditional Japanese dishes. Rice grains are processed into various types of products, including alcohol, vinegar and flour. Below are some foods and a list of rice dishes that can be found throughout the country.
The most common types of rice.
Hakumai or white rice
Japanese short grain rice becomes sticky when cooked. Most Japanese rice is polished to remove the hard outer husk (bran). This rice is called Hakumai, or white rice. This type of rice is a staple of Japanese cuisine and is served with most dishes.
Genmai or brown rice
Unpolished Genmai rice is used much less, as it is considered not as tasty as white rice. However, recently it has become increasingly popular as a health food as it is more nutritious. The outer layer of this rice, containing most of the vitamins and minerals, remains intact and is not removed by milling as in white rice.
Multigrain rice
Various grains and seeds can be added to white rice to enhance the flavor and nutritional content. One variation is the addition of barley, resulting in mugi gohan, but more complex variations can include more than a dozen different additions. Rice infused with various seeds is usually called by the name of the additives, such as juhachikoku, and is served in health food restaurants and ryokans.
Mochigome glutinous rice
Mochigome glutinous rice is the second most common type of Japanese rice. When cooked, it becomes stickier than regular Japanese rice. It is usually made into rice cakes, sweets, or used in rice dishes such as sekihan (赤飯, Sekihan) - glutinous rice with red beans.
Rice products.
Nihonshu Rice Wine or Sake
Rice wine, commonly known as sake (sake is also used as a generic term for alcohol), is an alcoholic drink made by fermenting rice. Sake comes in several varieties and can be served hot or cold. Traditionally, it is not customary to drink sake with rice dishes, since the drink itself is considered a rice dish. The sweet rice wine mirin, produced in the same way, is widely used in cooking.
Rice vinegar
Vinegar can also be obtained from rice. It is used in the preparation of various pickles, marinades, as well as in the preparation of rice for sushi. Most Japanese rice vinegar is light in color and slightly sour in taste. Dark vinegar is also produced and was considered a health drink.
Rice flour
Rice flour, made from milled white or glutinous rice, is used to make various Japanese sweets and Senbei rice crackers, as a thickening agent in cooking, or as a substitute for wheat flour in making bread. Rice flour does not contain gluten.
Rice bran - Nuka
Rice bran or nuka is the tough outer husk of rice grains that is removed when brown rice is polished to make white rice. Rice bran has high nutritional value and is used in various Japanese recipes, most commonly to make nukazuke brine.
Rice dishes.
Boiled Rice - Gohan
Boiled rice is the basis of most Japanese dishes. It is considered the centerpiece of the Japanese breakfast or teishoku meal, in which other dishes are traditionally considered to complement the rice. The rice bowl is usually served with miso soup and pickles. In Western-style restaurants, cooked rice is served as an alternative to bread.
Mochi
Mochi rice cakes (mochi or omochi) are traditionally made from steamed and crushed glutinous rice. Traditionally they were a New Year's dish, but recently they have become a popular everyday dish. Rice cakes come in a variety of forms and can be eaten fresh, grilled, fried, or served in soups, like dumplings.
Onigiri
Rice balls, or onigiri, are usually made from boiled rice and wrapped in nori seaweed. They are prepared with added salt and often contain various fillings, such as pickled Japanese plum umeboshi, shavings of dried katsuobushi tuna (鰹節) or salmon. Rice balls are a popular and inexpensive snack. Sold in stores, they are also often found on restaurant menus and gastronomic pubs.
Rice with Egg (Tamago Kake Gohan)
Raw Egg Rice, or Tamago Kake Gohan, is a breakfast dish consisting of raw egg mixed in a bowl with rice. There are many variations of this simple homemade dish, but most often it is simply topped with a little soy sauce. In Japan, eggs are usually eaten raw or partially cooked.
Ochazuke
Chazuke or Ochazuke is another type of simple homemade meal consisting of hot water, tea or light fish broth. Ochazuke is often served with a variety of accompaniments, such as umeboshi, grilled salmon, or pickles. Chazuke is usually served in gastronomic pubs and is a popular post-drink snack.
Kayu
Kayu or Okayu, Japanese rice porridge. During the cooking process, the rice is slowly cooked in plenty of water. It is generally thinner than other types of rice porridge and is a suitable dish for using up leftover rice. Umeboshi is often added to kaya and is usually served to sick people as it is easily digested and absorbed.
Donburi
Donburi refers to dishes made from plain boiled rice with some additives. Donburi is served in specialty restaurants in Gyudon-ya, but is also found on the menus of regular restaurants. The most popular varieties are gyudon - beef stew, katsudon - deep-fried pork chop, tendon - deep-fried fish, oyakodon - chicken and eggs, tekkadon - tuna and kaisendon ( kaisendon) - raw seafood.
Sushi Sushi
Sushi can be defined as a dish that contains cooked white rice seasoned with vinegar. There are different types of sushi, such as hand-shaped nigirizushi, makizushi rolls, and chirashizushi mixed in a bowl with fish rice. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves.
Fried Rice - Chahan
Fried rice or Chahan was brought from China. An endless variety of ingredients can be added to fried rice. The most common ones are peas, egg, negi green onions, carrots and pork. Chahan is a dish where you can use leftover rice.
Rice crackers Senbei
Senbei are burnt or grilled rice crackers. They come in a variety of shapes and sizes, with savory and sweet options. Some of the most popular ones are flavored with a soy sauce glaze or wrapped in seaweed.
Sweets
Rice flour and glutinous rice (mochi) are the most common ingredients in Japanese sweets, along with sweet beans. Common rice sweets include Daifuku, sweetened red bean paste wrapped in mochi, dango, mochi balls on sticks, and ohagi, red bean paste wrapped in coarse pounded mochi rice.
Nukazuke Rice Bran Pickles
Nukazuke pickles are one of the most common homemade pickles. The vegetables are fermented in a mixture of roasted rice bran (nuka), salt and other ingredients. Whole vegetables are placed in a container for anywhere from one day to several months and allowed to harden. The resulting crisp, salted and pickled vegetables are then rinsed with clean water, chopped and eaten. Nukazuke are rich in lactobacilli and aid digestion.
Komepan Rice Bread
Rice flour is used to make various types of bread. Komepan rice bread is sold in many bakeries and supermarkets and is also a gluten-free substitute for regular wheat flour bread.
Rice rules
Hold a bowl of rice in your hand while eating.It is considered polite if you eat all the rice to the last grain.
It is considered rude to pour soy sauce directly into the rice itself.
Do not leave your chopsticks upright in a bowl of rice, this is considered a bad sign and is only done at funerals.
Rice fields
Rice fields are a common sight in the Japanese countryside and a place of nostalgia for many people. The fields begin to flood in early summer and turn into a sea of green and gold waves as the rice grows and ripens throughout the season. Rice is usually harvested in the fall, although some southern regions may plant more than one crop per year.
Some places have particularly beautiful views, such as the Noto Peninsula in Ishikawa Prefecture, Shodo Island in Kagawa Prefecture, and the Echigo Tsumari region in Niigata Prefecture.
Rice dishes differ from each other, first of all, in the method of preparing the cereal. For example, for pilaf, rice must be cooked so that it is crumbly and the grains do not stick together into a porridge-like mass, but porridge and rice puddings, on the contrary, require a sticky, slightly watery consistency. In recipes for rice dishes, it is no coincidence that our authors specify from what type of cereal it is best to prepare them. In Asian cuisine, rice is traditionally served as a side dish. Koreans prefer to serve it with fish and meat, without even adding salt. In Japanese cuisine, sticky rice is the basis for sushi and rolls, and in India, a side dish of rice with saffron or curry is very popular. In European cuisine, porridge is cooked from cereals, vegetables are stuffed with rice, and pies and kulebyaks are filled with it. However, rice can be combined not only with meat and vegetables, but also in sweet omelettes, puddings and casseroles. When prepared, this simple product with a neutral taste easily absorbs odors and does not overpower the tastes of the main components. You can use it to prepare both a traditional breakfast and a complex, festive dish.
In traditional Japanese cuisine, seasonality is important: each season produces its own products, the main task of the chef is to preserve their original properties. Popular here are fresh and grilled fish, pork in sweet and sour sauce, miso soup and, of course, rice. China has had a great influence on Japanese cuisine. From there came dishes such as ramen noodles and gyoza, to the recipes of which the Japanese managed to add their own twist. Today, Japanese dishes are extremely popular and in demand. Oyakodon (omelet with rice and chicken, unagi-yanagawa), soup with shiitake mushrooms and eel tempura or kare-raisu (Japanese curry) can be ordered at any restaurant or prepared at home using recipes on the website. Kare-raisu, by the way, has an interesting history: a cheap but satisfying dish was widespread among British sailors, who brought it with them to Japan and introduced it to the locals, for whom the taste of curry was very unusual. Kare-rice fell in love with the Japanese, and its recipe has not undergone major changes over time. Drinks in the Land of the Rising Sun include tea, rice vodka, sake, and juice-based soft drinks. Japanese sweets are collectively known as wagashi. To prepare them, adzuki bean paste, agar-agar, tea and various herbs are used. Among them are dorayaki (sponge cake filled with anko), mochi (boiled white rice balls in syrup) and yokan (sweet bean paste).
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Everyone knows that Japan is all about rice. Some are even terrified, they say, how can we go to Japan if there is only rice and octopuses running around the streets. The Japanese really eat rice often, every day, and a slice of bread, for example, can be included in lunch as an alternative - that is, instead of rice, as the main side dish (on the days of such lunches, my child comes home from kindergarten hungry!). True, I am not ready to say anything about its dietary or anti-dietary properties. It's not very often that the Japanese mention rice as a bad carbohydrate - at least they condemn fried foods, noodles with fatty broth and cakes more. However, in the assortment of grocery stores there is an additive made from glucomannan (konnyaku), which looks like rice and, when mixed with it, can reduce calorie content and the glycemic index.
But I wanted to tell you about something else. Classic sticky Japanese rice, cooked without salt and oil, is of course the standard and symbol of Japanese minimalism. But the Japanese eat far more than just white rice. But first, tell me, do you see a fundamental difference between these two rice dishes?
The difference is that in the second photo there is a Chinese dish, widespread and beloved in Japan, here it is called “chahan”, and in Russian Asian restaurants it is called “fried rice”. And in the first photo there is a sample of Japanese cuisine, boiled rice mixed with something, most likely fish, vegetables and herbs. The fundamental difference is that Chinese rice always contains quite a lot of oil and often contains something meaty (for example, pork belly), which is fried over high heat, if possible in the open. But Japanese varieties of rice dishes have zero fat content and very rarely meat, maximum - a little chicken fillet.
In Japanese cuisine, especially in its PP version, a mixture of grains and seeds is added to rice during cooking: amaranth, quinoa, millet, barley, pearl barley, black beans, black rice. Such mixtures are sold in small bags and look like this. I really like it, but just have to look for blends without black beans and black rice because I don't like the color they give.
Rice, which contains something besides grains, can be divided into 2 large groups. Takikomi gohan is when the ingredients are added first and boiled together, and mazegohan is when white rice is boiled and then mixed with the filling, so to speak. Recently, I also learned two little life hacks that relate to cooking rice. The first is to add a little odorless vegetable oil to the rice cooker, it actually adds something! The second is to put a piece of kelp seaweed, pre-soaked for half an hour, into the water. They write that this enriches the rice with minerals and fucodaine, and also adds a hint of flavor. I'll have to try it.
Rice is sometimes fried to a crisp, this is called okoge, I even have a mode in my rice cooker for this. By the way, there is also a mode for cooking brown rice, which in a few hours at a certain temperature releases 8 times more GABA from rice than if it is simply boiled.
In general, this post was inspired by rice, which I have already cooked a couple of times, and I have developed such an addiction to it that sometimes I actually go and dream about it.. :D I don’t know whether to translate the recipe for you, since it requires two ingredients that are quite unusual outside of Japan are renkon lotus root and hijiki black seaweed. You can remove or replace something, but you will end up with a different dish, but here I like the amazing harmony of the combination of flavors. In short: a little fresh ginger is fried in vegetable oil until fragrant, then a little minced chicken, a little carrot, seaweed and lotus root are added. A little soy sauce and mirin, stir, medium heat, and then mix with pre-cooked rice.
This ethnic recipe with beef and burdock root, sprinkled with impressively chopped green beans, also intrigues me
Here’s a very Japanese, but too specific recipe for me: viscous satoimo tuber, stinky ginkgo nuts and shrimp.
Takikomi Gohan's flavor combinations are amazing: mushrooms, carrots, roots. Sometimes chicken, some fish. When cooking, dashi, a little soy sauce and culinary sake are also added as a broth base.
Mushrooms and yuzu crust
Rice and corn
I really like this rice with salmon and cucumber. It happens that rice is mixed with pre-cooked or canned salted fish flakes, they look like this. Actually, together with unsalted tuna flakes, this is the simplest Japanese canned fish.
Alternatively, a slice of fish is placed directly on top of the rice and boiled together, and then the skin is removed with chopsticks and the bones are removed; if there are any, the fish is taken into pieces and stirred into the rice.
Rice with peas
Rice with pearl barley
Rice with seaweed
Rice with yukari - ground salty perilla leaves
This basic recipe uses just a few ingredients and can be served as a side dish or as a vegetarian dish on its own. A simple sauce gives it an oriental touch - the rice has a sweetish taste with a pronounced aroma of ginger. If you wish, you can add your favorite vegetables, seafood, or meat. Cook the rice without rinsing, and be sure to let it cool. I use Kuban, you can also use Japonica or any other short-grain sushi rice.
First, let's prepare the ingredients. Cut the onion, carrots and bell pepper into approximately equal small cubes. You can take half of peppers of different colors - this will add color to the dish.
Now mix the sauce. Dissolve sugar in water, add soy sauce (I like Kikkoman), vinegar and finely grated ginger along with the juice (discard any coarse ginger fibers that don't make it through the grater). Taste the sauce; it should taste sweet, salty and sour with a distinct ginger spiciness. After preparing this dish several times, you can adjust the balance of flavors depending on your preferences. I like the dominance of sweet and spicy.
Heat a large frying pan, sauté pan or wok, add vegetable oil or peanut oil and fry the onion for a minute or two until softened.
Add the remaining vegetables and cook for 3-4 minutes, stirring constantly, until al dente (so they remain slightly crispy). If you like your vegetables fully cooked, you can reduce the heat and simmer until soft.
Add the rice and stir through the vegetables until heated through and each grain of rice is soaked in oil.
Pour in the sauce, stir and turn off the heat. Taste and add salt if necessary.
If you wish, you can add a few drops of sesame oil, but this dish is quite aromatic without it. Serve immediately, garnished with scallions and sesame seeds.
Enjoy and don’t feel guilty!
