While rice is a common staple food in India, often cooked in rice cookers or cauldrons, in Japan, cooking rice is considered a true art. Special attention is paid to the texture, moisture, taste, and aroma of each grain to ensure the rice is fluffy, soft, and slightly sweet. It is thanks to this that Japanese rice has gained worldwide recognition for its high quality.
Interestingly, the Japanese do not limit themselves to one method; they use various techniques depending on the type of rice, the planned dish, and specific needs. Some methods make the rice softer, while others keep the grains separate and plump. There are four particularly well-known ways to cook rice in Japan, each with its unique characteristics.
The first and most frequently used method is using an electric rice cooker. This method is very simple: you just put the rice and water in the appliance and press the button. Modern models are often equipped with induction heating and pressure cooking technologies, which improve the taste and consistency of the rice.
The second method is using a donabe—a traditional Japanese clay pot. Cooking in such a pot takes place over low heat, which gives the rice a deeper and richer aroma. A thin crispy layer forms at the bottom of this pot, known as 'okoge,' which many people enjoy the most.
The third method uses a hagama—a heavy cast iron kettle that was once used in almost every Japanese home. Cooking in a hagama is done at three different temperatures, which ensures that each grain has an individual appearance and shine, and also helps preserve the natural sweetness of the rice.
The fourth, oldest method, is cooking over a komado, meaning over wood charcoal. In this process, the temperature is controlled manually, and the rice cooks slowly over the fire. Rice prepared this way is characterized by a strong aroma, light density, and deep flavor, and many Japanese chefs consider it the best.
Regardless of the chosen method, the Japanese always remember several small details while cooking rice. These minor points make the rice softer, sweeter, and fluffier.
