Now, Autumn in Japan. Rice is the best season.



Have you ever eat “Japanese rice”? I think that the people of more than 50% answers “YES”. OK, next question. Do you know that which season is the best for eating a rice? Maybe, almost foreigner don’t know. Autumn is the best season for “Rice”. We plant seedlings in May and harvest in September. We call a Rice, freshly harvested, “New Rice (sin-mai)”. “New rice  (sin-mai)” is very difference from a rice which we usually eat. “New Rice (sin-mai)” is very tasty and shining grain. I think that if you see “New Rice” you are amazing, no doubt.

For this reason, autumn is the best season for Rice. If you have a time, please try to eat. We recommend you eat “plain rice.”




“Sake” is made of Rice.

Do you know that “japanese sake” is made of Rice?

The rice using “Sake” is difference from Rice we eat. The rice using “Sake” is not delicious, really not delicious. On the other hand, maybe you think that why japanese people don’t use the rice we eat for “sake”. If “sake” is made of a rice we eat, “sake” is not delicious. Because the rice we eat have a lot of Carbohydrate (suger content). “Sake” is very delicate. Sugar Carbohydrate (suger content) and so on are very important element. If you want to know about “sake”, we recommend you go to “sakagura”. At “sakagura”, the staff tell you about how to make “sake”, “sake” culture and so on.

In other article, we will tell you how to go “sakagura” near by Tokyo. Please check it.



Rice for Japanese

Ever wondered why it is the rice is cooking at home is never the same as the rice you are served in a Chinese or Japanese eatery? You know the things, you can select it up in balls with chopsticks without all the grains dropping everywhere. It is already been cooked in a rice cooker and will more than likely happen to be kept warm in the cooker as well. The rice that’s produced is beautifully tender and sticky. This can be the perfect way to cook rice, particularly if you are going to cook for an audience – with an excellent rice cooker you can impress your entire teammates with your great culinary abilities.


In Japan rice isn’t just a staple food, but something of the national expression. In making sushi it is artfully rolled around elements in round pipes frequently wrapped in a seaweed wrap. The Japanese word for rice – gohan – can also be the general word for meal and the word for breakfast – asagohan – means morning rice. It’s no real surprise that some of the finest rice steamers come from Japan. Zojirushi is a business that sells an excellent variety of rice cookers and cleaners and warmers in several costs.


In addition, it uses some excellent technology to guarantee you get the best results. In addition to its range their rice cookers using fuzzy logic – this is one manner of programming electrical items to work better and precisely. They’re quite simple to use – just add rice with the cups supplied and after that add water in accordance with the calibrated marks in the interior cooking receptacle. There are marks for you to cook white, brown and sushi rice. Some models will keep your rice soft and warm all day long permitting you to cook enough rice for one or more meal. Reviewers have noted that it’s simple to use and has great longevity without any loss in functionality. People have said how simple to use and more importantly how great the rice has tasted.