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Omurice or omu-rice (オムライス, Omu-raisu) is a Japanese dish [1] consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. [ 2 ] [ 3 ] It is a popular dish also commonly cooked at home.
Okowa or kowa-meshi: glutinous rice cooked or steamed with vegetables; Sekihan: rice cooked with red azuki beans; Maze-gohan: rice cooked with various preferred ingredients; Fried rice; Brown rice; The rice may be seasoned with salt, sesame, furikake, dried shiso flakes, and so on. Onigiri are typically triangular, but can come in many shapes ...
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traditional Japanese rice paddle A rice paddle and a table spoon for size comparison. A rice paddle (Chinese: 饭勺, Japanese: shamoji (しゃもじ, 杓文字), Korean: 주걱; RR: Jugeok) is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, to dip gochujang, and to mix vinegar into the rice for sushi.
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The article should be given at least mid-importance, since omurice is a popular yōshoku dish in Japan, Korea and Taiwan.-- RekishiEJ ( talk ) 10:43, 24 June 2019 (UTC) [ reply ] 🗿
Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria. Leftover plain rice is often reused for ochazuke (茶漬け, rice with green tea) or chāhan (チャーハン, fried rice). Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce.
The remaining particles on the rice are removed during this process, giving the grain of rice a shinier appearance. [ 3 ] There is a suction fan within the polisher that keeps the rice cool as it travels through the polishing process and lowers the percentage of broken rice. [ 5 ]