How to cook Rice Japanese Style in a pot 🍚 〜ご飯の炊き方〜 | easy Japanese home cooking recipe

[@cinaedvabyer2147]

Love that message at the end! Food should be treated with such respect. From preparation, presentation, to consumption. 🙏🏻

[@Rollwithit699]

That rice must really taste good based on the number of yummy noises.

[@isabelgaynor2589]

My Irish American family all bland food and potatoes eaters have never understood my love of rice and all the dishes one can make with it from around the world. Thank you for this detailed Japanese rice instruction. I haven't been rinsing my rices nearly enough or letting them rest in the water first. Now that I found your channel I look forward to you teaching me so much more. Thank you.

[@bngr_bngr]

I’m from Peru, potatoes are delicious.

[@tilasole3252]

I'm American and I eat both rice and potatoes. Both can be crafted in different ways to keep them from getting boring. I prefer the baked potatoes with a crispy skin myself or of course mashed potatoes 😅 roasted potatoes with vegetables, etc. And rice is good with different seasonings

[@cansuyeksanaktas]

I am so happy to find the best Japanese cooking channel!

[@jonathanmarx3814]

Domo arigato gozaimasu Taiji. As a student in Japan, I learned that if you left even one grain of rice in your bowl, you might go blind. LOL. I have eaten it all ever since.

[@elzbietadaniowicz775]

Ziarnko ryżu symbolem ciężkiej pracy i od ziarka do ziarka zbierze się miarka i nie jesteś głodny a tym samym szacunek do wykonywania pracy rośnie a tego uczy każdy DOM i w Japoni też. Pozdrawiam serdecznie ❤

[@yogaco7758]

I could watch this all day. I miss Japan and its culture so much. Thank you for this.

[@tilasole3252]

I was there in 2018. I miss it as well

[@EloLeChan]

I want to give you a big thank you for helping me make my very first not messed up rice!! Every time I tried it before it just turned into this wet mess surrounded by a shell of rice cake. My rice is no longer embarrassing!

[@mytakeonthis2688]

Your appreciation and keen observance to the simplest details is facinating and enjoyable to watch. Being Asian myself, it feels good to know we share similars ways and concepts. I cook rice almost the same as you do. And yes, rice is really a very important must have in Asian meals. Japanese rice is one of the best quality rice. Its firmness when cooked the right way, its bite is like spaghetti noodles, aldiente. I often eat at Yoshinoya and always going for the beef or pork sliced thinly and slightly fried. I enjoy combining it with a pickled pink radish kind of type sidings. (Not so sure if its radish).The taste of the main dish combined with the somewhat sour sweet taste of pickled sidedish is a perfect match. In this regard, just wondering if your familiar with the pickled sidings I was refering to. Its always readily avaible in every counter contained in a brown square box shape with a lid that comes with a serving spoon. Would very much appreciate you sharing information of its name and how to prepare it. Thanks and always enjoy watching your take on all the videos you post. Looking forward...

[@taijiskitchen]

Hi and thanx so much for your comment! i am pretty sure it is called Beni-shoga (beni=red, shoga=ginger), its pickled ginger, but differently pickled as the ginger on the side of Sushi, not as sweet.

[@MegaAka86]

Nice video. Really shows the difference how to cook rice in a Japanese way

[@taijiskitchen]

thanx, I'm glad you liked it!

[@lovewillwinnn]

It’s so funny your Japanese proverb......(6:46). And then: 6:57 7:12 7:17 7:39 Japanese proverb is CORRECT. That’s why it works and is a proverb. 😂

[@Karolina91]

This recipe is spot on 👌 works every time even with different brands of rice.

[@ajikpajik9331]

I was never that keen on rice and only ate it rarely. I tried short grain and was blown away. I now buy good quality Japanese rice in huge bags and eat it most days. The time it takes to prepare it is reflected in the delicious taste.

[@Y6ln]

I can't imagine how could people live without rice, as an Asian, we eat rice every single day!

[@tilasole3252]

What country do you live in?

[@wolverineanteater6260]

since I start watching your videos and now I fall in love with Japanese foods really awesome...

[@tiaraauxier8742]

I’m loving your channel. Thank you, so informative. I really love learning about the history behind the food, the geography was very interesting and your appreciation for the work and life that Goes into your meals. Thank you so much for sharing your culture with us. I’d love to learn about how Japanese schooling is, how your culture is preserved and taught and what your school lunches were like.

[@Jemi8315]

This made me miss Japan so much. Best two years of my life!

[@stefanhansen5882]

This was super cool to watch. I'll come to Japan in 1-1½ year from now, so learning about the culture now. I am also learning the language. Any chance you could make some of your videos in (simple) Japanese? That would be awesome!

[@lachfinniel]

I love this! You make it look so clear and easy to do!

[@taijiskitchen]

thanx so much for your comment!! yeah, that's exactly the goal of this video!

[@senkusbizarreadventure494]

Aligato Gozaemas Taiju san, I tried this rice for the first time and I really loved it the japanese rice has so much more flavour than our rice here in France, I'm looking forward to continue making it !!! Thanks a lot for your tutorial !

[@paulc.1639]

I'm spoiled by using my mom's rice cooker, been working since 1980's 👍

[@tilasole3252]

Which rice cooker brand and model?

[@mohamadalihaftjavaherian7621]

Thank you, my rice turned out very well🙏

[@AlimminMuhammad]

Tried it and it works

[@KatjaK-l9s]

Thank you for this video, it's very informative. May I ask how we can reheat the Japanese rice next day and take it with us for lunch to school?

[@tarienbezuidenhout9101]

This channel is gold.

[@taijiskitchen]

Hahaha, thanx so much!!

[@ayder_k]

I instantly knew that there was about to begin some really serious cooking when you started to put this white rope around your shoulders 💪🏻

[@tantigachaithirasakul9545]

I just bought Japanese rice yesterday.OMG!I,M lucky.thanks

[@myke5064]

Very informative video👍

[@pinkmonkeybird2644]

It’s amazing how delicious good quality rice that is stored and treated properly can taste when served standalone. It’s such a simple pleasure that is totally worth a bit of extra expense and care in the kitchen. I agree with you, what we feed ourselves and our loved ones matters. Food isn’t just nourishment for the body, it feeds our souls and is a product of our love and concern for our family and friends. Eat good rice and be grateful. Thanks for the tips here.

[@gellape]

very informative indeed, thanks for the video

[@miriamocampo7703]

I love to know more about japanes fu.easy to cook.tnxs Taji

[@fitzbarbel]

Really informative for Occidentals, even those that grew up in SE Asia. Reaffirmed, the method my parents taught me, parts of which I had long forgotten in my dotage. Thank you.

[@holczy0]

Thanks for this video. The first time I made short grain rice, I burned the bottom of the pan because of the「赤子泣いても蓋とるな」saying lol

[@svetlanakhodachenko3841]

I like it raise delicious soup too you're the best

[@herrys6752]

i use Thai rice type for daily use and gently wash /clean rice to avoid broken. My rice is about 0.9 $/kg. i believe your japonica rice is very good and versatile.

[@apohoyda]

you're awesome, man!! thanks a lot.

[@kamikazitsunami]

My grandmother taught me the Mount Fuji method when I was a child and then the finger digit method when I got older and my finger grew to measure water.

[@taijiskitchen]

what's the Mt. Fuji method?? Im curious to know.

[@kamikazitsunami]

@@taijiskitchen putting your hand in the water on top of the rice and measuring the water up to your knuckle on top of your hand instead of just a finger method.

[@stst77]

My sister-in- law is from kansai and she would put her flat in and measure it by the water covering her hand so slightly more water than the fuji method.

[@karl42-73]

I really appreciate the way you explain everything- thanks a lot! I ordered good quality rice directly after watching your video 😆 I love good rice - up to now I only cooked basmati rice but since I‘m very interested in ramen, miso soups and japanese food in general right now I gonna try out this type of rice too. One question: when cooking rice for sushi, you follow exactly the same steps besides using vinegar in the end (after taking out the rice)?

[@taijiskitchen]

you are welcome, and thank you so much for your feedback! to answer your question, seeing is worth thousand words, so this video should clear all your questions regarding making Sushi rice! kzbin.info/www/bejne/gKq3i5tses5rjq8

[@pennyauburn848]

Fantastic thanks !🙂

[@Michael_in_Vt]

I love your content!

[@patslate3999]

Love your cooking style ❤

[@keiko9846]

I am connected with Sato-sensei. I enjoyed the videos, I could feel the charm of Japanese food and Japan so much especially from your style!!

[@taijiskitchen]

you mean Sato-sensei from Fujino? thanx for watching!!

[@keiko9846]

@@taijiskitchen Exactly!! I also like to cook and eat Japanese foods as they are healthy, nutritious, pleasing to the eye and so delicious♪

[@GarouLady]

Binge watching your channel since I found it a few days ago and I have been watching japanese cooking videos for years and have seen a lot of people soaking their rice between 30 minutes to an hour after rinsing it and just before they cook it. Upon research I found people do this because the rice is dry and needs that soak time to properly cook. Have you ever tried doing that and what are your thoughts upon that practice?

[@taijiskitchen]

Hi and thanx for the comment! glad to hear that you like my contents!! not quite sure, what exactly your question is... since I do instruct in the video to soak rice after rinsing for 30-60 min as well. do you mean; why do we do this? then its simple: Japanese sticky rice contains high starch in compare to other type of rice (and therefore sticky) and when it is cooked without soaking, then the outer part of the rice gets cooked first and becomes like a coating (since starch becomes like a gel or glue when heated) and the water does not enter inside the rice, thus making the core of rice uncooked. if the rice has been soaked long enough the water inside cooks the rice also in the inside. hope this makes sense.

[@patriciastark7292]

Thank you for the explanation! I have purchased high quality Japanese rice, tried cooking it a number of times and always thrown it out because it was a sticky glue like mess. I didn’t know it was supposed to be soaked before cooking! 😂

[@josefwahlgren4498]

A lot of food do well to soak before cooking to remove starches among other things.

[@tineejohnston9737]

Wow that’s exactly what I thought about the the rice water for the plants lol

[@ivorybow]

I will try this method. I live in the mountains and the boiling point of water here is many degrees less. So rice won't cook thru to the center. I have to use a pressure pot to cook it. I hope this will work!

[@taijiskitchen]

in the mountains, cool!! with pressure cooker, it will work actually without soaking the water beforehand.

[@sdtbnd564]

Thanks for your video. I just have a question. Did you forget to use salt ? Or you don’t use salt to cook rice in japan?

[@TanteKuka]

Thanks for the video! Do you have any recommendations for which type of rice to buy? I've usually been quite disappointed with the kinds I tried from the grocery stores here in Germany and I always feel kinda overwhelmed when faced with the huge selection in the asian supermarket.

[@elzbietadaniowicz775]

Przy Tobie mogę uczyć się angielskiego i kultury jedzenia i tradycji a do sztuki wiazania kimono potrzebne są usta😮i ❤😅. Z wdzięcznością dziękuję za lekcję 🎉

[@YOUSIYC7]

Which brands of Japanese rice do you recommend and where can we purchase them? I LOVE rice myself and also LOVE your videos! I’m a big fan of Japanese culture and cuisine.

[@taijiskitchen]

Hi, thanx for the comment! the brand (or actually the sort of rice) I use is called Yume-nishiki, or if you are in the US, then I would recommend Nishiki. both are Japanese rice, but designed to be grown in other climate. you could find them in asian supermarket, or nowadays in regular supermarket as Sushi-rice. or perhaps you can find them online.

[@YOUSIYC7]

@@taijiskitchen Thank you so much for your prompt reply, I’m in the US so I’ll look for the brand you recommended. Little secret, I’ve been binge watching your videos, so informative and fun! ☺️

[@taijiskitchen]

@@YOUSIYC7 so glad to know that you like my videos so much!! hope you get to find good rice and enjoy Japanese cooking!!

[@josefwahlgren4498]

Taiji, I sometimes use the strainer under a medium flow of water from the tap to wash the rice by swirling it around in the strainer until the water starts to look clear, what do you think about this method? maybe scraping against the metal of the strainer damage the rice?

[@vin4216]

Japanese rice are very tasty. By the way, what do you call that black seeds that Japanese use to top their rice?

[@IZA_AF]

I’m pretty sure they’re black sesame seeds!

[@lisavaningen1702]

I have recently discovered your channel and Love it! I have one question about this video though. I normally make rice in a ricecooker . I do wash the rice always and use the ratio they gave with the cooker. But i have never soaked the rice before, do you also do that with preparing rice in a ricecooker? and what are the ratios for that? thank you very much for the videos!

[@yvettemoore1228]

I have a question and apologise that I don’t know where to put it! I’m looking for a recipe for Want Want style rice crackers with seaweed. I love them, but it’s a 100 mile round trip to buy any, or spend a fortune having them delivered through Amazon. Can you help? Domo arigato gozaimasu in advance.

[@Priy553]

Nice video 🥰❤️😀

[@hi.sylvee]

Hello, love how detailed and informative your channel is! I want to ask, have you heard that rinsing rice until the water is clear will make the rice less nutritious? So, I used to rinse it until the water is almost clear so nutrients stay. What do you think about it?

[@taijiskitchen]

its true, that it is less nutritious, but it taste better. if your main concern is the nutrition, then you should eat brown rice or whole wheat bread/pasta, but most of us eat white rice/bread/regular pasta, bc it taste better. so you can chose which you want to value.

[@guelzzz8833]

"If you have good rice you can eat rice with rice". Thank you for the video

[@John_on_the_mountain]

Whats your opinion on cooking rice with broth?

[@kimsherlock8969]

Thank you I didn't figure out I have to let the rice sit before cooking.

[@MarvelousMadDog]

Thank you for the video. Do you not put any seasoning?

[@venusinfurs2336]

do you season the rice before or after cooking?

[@LumberrJack]

I just wash the rice a few times, put water in the pot and bring it to a boil, cover it with lid and simmer on very low heat for 3min, then i turn off the heat and im letting to steam the rice by itself in the pot WITH THE LID STILL ON IT, dont tuch it( if you take off the lid for an even a few seconds the rice will be medium raw), it takes 17min and the rice is ready and fluffy. It feels to me that 10min of boiling rice is a little bit too much and it simply just can stick to the bottom or burn. Im curiouse if its just me or more ppl cook rice like that

[@angryoldman9140]

Hi Taiji. My favorite rice is the Kohuko Rose in the white and pink rice paper bags. But lately the quality is bad. The rice is not cooking as evenly. What is your favorite Rice brands to buy?

[@angryoldman9140]

Ah, Forget it, I read another comment, you said you use Nishiki. Good I will try that.

[@ADAM_1985]

What about salt in rice?

[@cheriebargery]

When I cook rice, I usually just cook 1 cup of rice per your ratio of water. And yes, I have to occasionally re-watch this video to remind/re-familiarise myself so I get it correct. As I live alone, I cook a small portion of rice as I don't eat it at every meal. My question is what do you do with the leftover rice in the pot you made? Does it reheat well? And how do you reheat it? Microwave? On the stovetop? Any addition water etc? I know to use cold rice for fried rice, but other than that, what do I do with it? I'm not good at making onigiri. :( I hate waste, anything, especially food, so I really don't want to throw it away, put it in the compost bin. As you said, food is life, everything gives their life for ours.

[@stst77]

I put it in my miso soup and it makes a nice lunch.

[@ErikSharpe]

Are you letting your rice rest properly? I used to have the problem of rice sticking to the pot and drying up. If you let it rest, covered, for ~20 min after cooking, I've found that it all peels perfectly away from the pot and nothing sticks. If it still does, maybe your heat was too high during cooking. Oh, and try using plastic wrap to shape your onigiri, it's the only way I've been able to do it 😅

[@bestrgbgames]

Nice, Its very similar to Iranian rice but in that version Oil and salt will be added i don't taste this version yet. :)

[@catampatanvlog3255]

Yummy rice

[@lovewillwinnn]

Love the Super Mario Bros. music...

[@youtubeaccount931]

I took the lid off once and rice came out just fine

[@JessaLehman]

I will follow every step you mentioned except taking the lid off 😂😂😂

[@sofiaguala5692]

In 7:44 do you let it still with fire on or off?

[@ashisirin490]

I’m pretty sure the answer to your question here is off.

[@mikehartzell3532]

"It doesn't matter if you take the lid off" Japanese ancestors: 😡😡😡😡 I'm ashamed to be using enriched white rice lol

[@BlaxZtar]

Can this rice be stored in the fridge and be used in fried rice or other dishes?

[@monicasalyer8875]

What type of rice did you use? It looks like a short grained variety, but I am no expert. Thank you.

[@maxsmith8196]

Japanese Japnoica short grain rice! Often sold as sushi rice in the west, but as it tends to be expensive you can look for other short grain rice like risotto rice. Sometimes they will just sell japanese short grain rice, but not where i live

[@amandashineyourlight2498]

What type of rice is most eaten in Japan please? in Australia there is Sunrise short grain, not very nice.

[@Dave_thenerd]

Friend: How can you tell a chef is highly skilled? Me: By the way he ties up his tasuki. Friend: Wha....? *Watches Video* Friend: I understand.

[@matti.3607]

Superstition is, if you take the top off before it was done a earthquake will happen.

[@silentbliss7666]

Oh my goodness

[@tilasole3252]

Is that why they have so many earthquakes?

[@AntonyNorthcutt]

Is it better to cook in a pot on a stove, or in an InstaPot pressure cooker?

[@727kasia]

Please recommend brand of rice that you are using…. Got something from Amazon that I was rinsing for over an hour and still cloudy water and “rice” is looking like chopped up grain???

[@dariusisfan1184]

Don't go hard while washing the rice, i make sushi with the cheapest rice and turns out perfectly

[@joshua42777]

never ever had Japanese rice is it really sweet? *I don't like the long grain Chinese rice)

[@thevikingfarmerhd4039]

Where can i get good quality organic rice from or what brand of organic rice is the top best quality of rice. I'm on a mission and journey to make myself the safest and clean cup of rice that is non toxic organic rice for my health and i eat rice 3 times a day so it's important to me that its really high quality of rice.

[@durgam_sumerian7815]

So, No salt with rice? .. thanks for sharing anyway 👏

[@FunnyCompass-ho3dd]

Thx man. Jesus loves yall stay blessed with

[@haydargulan755]

Which branda Rice did you use

[@ALWH1314]

How is it different from cooking Thai rice, Vietnamese rice, Taiwanese rice, Chinese rice? I cook my american rice the same way.

[@taijiskitchen]

other rice have much less gluten content in compare to japanese rice, what's why they call it sticky (short grain) rice. so it much chewier and therefore very important to have the exact ratio of water to rice.

[@chrisandreas3142]

Salt, seasoning?

[@ips7125]

39 yo, just learned how to cook dang rice correct

[@charandeep7ingh]

What is name of rice if i want to buy in canada

[@abooga8]

Whhat is that soup and other food you were eating ?

[@deborshikashyap6745]

The rice which is found in my country is tasteless that's why I always take curry Do rice in Japan taste sweet??

[@tilasole3252]

Why did you use so little water to wash, but then let it soak afterwards so long?

[@melkamutsegaye6943]

Is that enoug for you? Lunch Dinner or Breakfast which one is it? You taking it as a medecine than a snack or brekfast as far as I can tell.

[@taijiskitchen]

hahaha, thats too little even for breakfast! its only to show how you eat rice.

[@caslloveer0]

10:35 Real

[@Le_Rappel_des_oiseaux]

According to my observations, if rice doesn't soaked - you will have to cook it for 15-20 minutes rather than 10.Why do you need to soak rice at all? I'm very interested to know.

[@taijiskitchen]

because Japanese rice contain higher starch in compare to Jasmin or basmati rice (or any other grain like wild rice, barley, buckwheat etc.) and starch becomes insoluble when cooked in water, meaning it forms a coating of cooked starch around the rice, which prevent water to soak inside the rice grain and thus leaving inside the rice uncooked oder make it difficult to cook. and so if you don't soak the rice in water prior to cooking, it will leave the inside undercooked. you could cook it longer, then you need to add more water, otherwise it will vaporize and get burnt after ten min.

[@Le_Rappel_des_oiseaux]

@@taijiskitchen thank you

[@tilasole3252]

Be weary where you get your rice. Grown in America or Grown in the USA, means it could be from any state, a whole bag or a mixture. Southern states would use arsenic pesticides on the cotton fields. When cotton fell out of favor, they switched to rice. However, the pesticides had already seeped and stayed in the soil. Rice already has a high amount of natural arsenic in it, as it likes to cling to the grain, brown rice especially, as it has more to hold onto. So when you eat Grown in the US or America, you are eating double or more the world's average of arsenic. Rinsing and over cooking will not get rid of it. It will always have more arsenic, than rice grown in Thailand, for instance. The only exception to this rule, is rice grown in California. It is the only state that I am aware of, that proudly states it was grown in their territory. They have the world's average of arsenic, because they did not spray arsenic on their plants, prior to cultivating rice. Small children and the elderly, especially, are the most vunerable. The baby's little bodies and the elderly's frailer ones, can not withstand the higher levels of arsenic. It is why a lot of baby rice formulas have been recalled and other products using rice has been lessened on store shelves, than in the past.

[@727kasia]

So I got this “ food to live” rice online…. I had to wash it over 30 min to get clear water…. Still soaking and the rice looks weird… could you please recommend a better brand?

[@727kasia]

Why are those rice grains looking chopped to pieces?

[@taijiskitchen]

thats a sign that it is low quality, when they brake easily or carried badly.

[@taijiskitchen]

not sure, what kind that is, but I recomend "Nishiki" brand.

[@AereForst]

So no added salt?

[@MikyJanda]

Only peper

[@mustomusmustomus5873]

Polska kłania się do samej ziemi :D DOSKONAŁY KANAŁ!

[@taijiskitchen]

pls in English...

[@mustomusmustomus5873]

@@taijiskitchen kind words in any language sound beautiful :D PS unbelievable first time I got tasty rice!!!!!!!!! 🍵

[@thegirlwhospeaks236]

This guy is sooo dramatic! I thought narcissist in the beginning, ok maybe so… but passionate and histrionic is probably more accurate. But content matters to him. I believe he really wants to educate and share… good job guy. Wishing you the best! Keep it commmin!

[@taijiskitchen]

hahaha, i dont know if I am narcissistic, maybe so.... but exactly, for me what matters are the contents. I just like to and want to share the knowledge of my ancestors.

[@curtisthomas2670]

What type of rice is in this recipe?

[@taijiskitchen]

I think I explain in the video, but short grain sticky rice, or just Japanese rice.

[@curtisthomas2670]

@@taijiskitchen I'm way down in the Caribbean, so some things in your recipes may be hard to come by. I did get a pack of rice labeled "sticky white rice" from a Chinese goods store though but it looks a bit longer than yours.

[@taijiskitchen]

@@curtisthomas2670 oh wow, Caribbean?! thats sooooo cool!! I've never met anyone from there!!🤣 I think Japanese rice is the only rice, that says "sticky rice", so you probably got the right kind!! there are some variations. if the grains stick to each other, when you cook it, then it is the right kind.

[@curtisthomas2670]

@@taijiskitchen thanks, I'll give it a shot. Btw, we have a long presence of Chinese here, they originally came in as indentured laborers along with Indians to replace the freed slaves on cane and tobacco plantations after Emancipation. They stayed and their descendants and constant new immigrants have firmly established their presence. So we have a lot of Chinese restaurants and lots of groceries sell Chinese food items, there's also Chinese stores that sell mostly Chinese, some Japanese and some Korean ingredients like tofu, seaweed, soy products, seasonings, sauces, pickles, rice etc

[@iamsherlocked875]

@@curtisthomas2670 hmmm i think white sticky rice is not the right one like in this vid ( short grain rice ). White sticky rice or sweet rice is very sticky and usually used for dessert dishes. But, you can mix 1:2 sticky rice and "normal" rice to get the consistency like those in this vid

[@joery60]

I was just listening to what he said but it make the eating part a bit confusing…

[@diankak2636]

Thank you ❤ you are so sweet 🥹

[@thegirlwhospeaks236]

It will taste “Starchy” if left in rinse water. I keep the sieve in the bowl, add water swish and skrunch and just lift the sieve and empty bowl, around 5 times then fill and let soak 20 min to an hour. Done! Time to cook. But topping rice with wakame, and shiitake before you do just adds more value and flavor… with a dash more water for extra volume. Now another wonderful addition when ringing the rice is to add a 1/4 cup dal/ lentil like toor and chana dal. Adds a wonderful subtle crunch and really boosts the protein and nutritional value.

[@taijiskitchen]

you can of course add whatever you like, but in Japan we also try to keep it simple. and really good rice needs no extra additive, the deep flavor of rice is really rich with subtle sweetness.