In Japan, there are widespread dishes using seafood and rice, of which there are a large number of species.
Rice is suitable for cooking thousands of dishes.
What is the difference between different types?Japanese rice is the most frequently used product in the national cuisine of the country of the Rising Sun. In appearance and composition, it is:
Urutima rice is good for sushi
- Genma (brown rice with a high content of fiber; the most nutritious, but cooks longer than others);
- motigome (it has short matte grains that taste sweet; after cooking it becomes very dense, therefore it is suitable for cooking rice cakes and biscuits).
Rice cakes - a special delicacy
Peeled rice during processing loses only the surface layer, which is why all the nutrients remain inside. It is cooked and chewed much longer, but it provides the body with all the substances necessary for the functioning. It is even called "alive", as with proper care and climate can sprout.
How to choose and cook rice for sushi
Rice featuresAll varieties of Japanese rice have one special quality - increased stickiness in order to take them comfortably with chopsticks. In addition, they easily keep their shape and do not fall apart. That is why one of the most frequent uses of this product is sushi cooking.
Rice - the basis of Japanese cuisine
The editors of uznayvse.ru believe that the choice of rice is a delicate matter, but if you try different types, you will definitely find the one you like. We also invite you to read the article on.
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