Rice Production and cooking guide in TOKOYO

When Momoko Nakamura, who goes by the name Rice Girl, arrives at my home to make brown rice, she has given me one schooling in progress: make sure to have her favorite cast-iron pot.Nakamura has only flown in from Tokyo to give a talk and demonstration at the Museum of Food and Beverage Williamsburg, Brooklyn. Her work focuses on the 24 sub-seasons (sekki)--and farther, the 72 micro-seasons (kou, five-day blocks that all have poetic names)--of the Japanese calendar. She travels the countryside to meet long grain brown rice price farmers that exercise Shizen farming, the Japanese farming tradition of developing and harvesting in accordance with the season, without using pesticides or harmful chemicals."The poetry has always been there," says Nakamura. "Our grandmothers' generation could likely speak to the 24 seasons but our generation has just kind of heard of those things. The rice farmers using Shizen farming are more aware of the micro-seasonal calendar only because they have to create smaller edits for their farming practice every single day."Nakamura, a former producer for the Food Network, has dedicated her life to teaching others about rice, substantially the same manner a sommelier teaches about viniculture.TOP COMMENT:"Her books include many variations for serving rice, both white and brown, I have tried with flavorsome success"COMMENT"When it comes to rice, many households use whitened, mass-produced rice instead of the organic red rice high quality developed by our ancestors," she says. Nakamura posits that during World War II, when land was destroyed and growing became scarce, the time that it took to polish brown rice and turn it in to white rice produced it a more sought after commodity.Brown rice is white rice using all the outer kernel complete, which makes it a less refined, more healthy ingredient. While many decoration the glossy, fluffy texture and milder flavor of white rice, Nakamura wants for people to enjoy and observe the many nuanced tastes and textures of sustainably grown rice varietals, 300 of which are present in Japan alone."Right now, we are at the previous micro-season of fall, right before winter, known as morning ," she tells me,"where we're only beginning to see frost on the leaves and trees."The blend we try together is from Akita prefecture in Japan, where it snows. "The ground is colder and more resilient and yields a sweeter rice. In precisely the same region they make snow-covered carrots, which they harvest in autumn and store in winter to make them " she states.Nakamura shares her favourite way of cooking brown rice, developed through her grandmother's oral and techniques wisdom. In her way, she symbolically uses sea salt to unite two energies, the sea and the land, akin to the symbolism of her native country, which she believes brings a particular stability to the dish.How To Train Brown RiceFirst, choose a cast-iron bud. (She notes that almost any round, profound cast-iron pot will get the job done.)Then, assess the rice by means of a vessel like a cup (it doesn't require any particular lines). You will use double the amount of water to rice. By way of example, in the event that you filled a drinking cup with rice, then you will need two drinking cups of water to the cooking process.Next, place the rice on a plate or sheet pan. Enjoy it. Is it cold? Would you feel some of the starch on your palms? Examining it as this is similar to how you would inspect the color of wine and the way that it marks the interior of a glass. Pick out any impurities.Rinse the organic arborio rice high quality 3 times: Place the rice in a bowl and add a large amount of cold water. In a swift, clockwise motion, rinse the rice, turning, spinning and lifting beneath the rice to remove a lot of the starch. Repeat two more times, draining and applying new cold water each time.Drain the rice and put in the pot with double the quantity of cold water to the measured rice.