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Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and ...
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
Rice. Short or medium grain white rice. Regular (non-sticky) rice is called uruchi-mai. Mochi rice (glutinous rice)-sticky rice, sweet rice; Genmai (brown rice) Rice bran (nuka) – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables; Arare – toasted brown rice grains in genmai cha and ...
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
The Japanese karē raisu (lit. "curry rice") though, is a standard combination of rice with a British influenced Japanese curry, of which there exist several types. Dal bhat: Indian subcontinent: Rice and lentil soup. Danbauk: Myanmar: Burmese style Biryani. Diri djondjon: Haiti: Rice in a sauce of djondjon or black mushrooms. Dirty rice
The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.
Authentic Japanese style izakaya and ramen shops can be found in the Little Tokyo (Melawai) area in Blok M, South Jakarta, serving both Japanese expats and local clienteles. [98] Today, Japanese restaurants can be found in most major Indonesian cities, with a high concentration in Greater Jakarta area, Bandung, Surabaya and Bali.