Sharpening Japanese rice question
Hello, I'm Gwen and I've been wondering if rice sharpening is a common practice in Japan.
Is it, sharpening rice, a common domestic activity?
Is it as common as washing rice before it's cooked, or, are there only very few people who sharpen rice in Japan?
You see, in most Asian countries, rice is just washed: when the uncooked rice is rinsed through water twice or thrice as to maintain the nutrients in it.
I was watching NHK once and saw them wash the uncooked rice eight to ten times and between each washing, the rice is sharpened wherein the water is drained, and as the grains are still damp, they are stirred methodically in such a way that they rub against each other. This, I believe gets rid of most of the starch, which may be one reason why there aren't a lot of obese 2 Japanese people, demographically speaking, however heavy rice consumers the Japanese are as a nation.
The rice is sharpened and rinsed until the water is clear according to the cook's preference.
I have this plot wherein one of the character teaches his descendant how to sharpen rice but this happens around the year 4000. It's an old tradition I want to their family to keep so I was wondering how common a practice this is these days so I could have an idea of the practice's longevity.
If you could talk more about rice sharpening and other details connected to it, that'd be great. Cheers!
I've looked around the community, read some of the latest entries and I think this place and the people who have visited it are great! Thank you. Each visit is enriching.
Is it, sharpening rice, a common domestic activity?
Is it as common as washing rice before it's cooked, or, are there only very few people who sharpen rice in Japan?
You see, in most Asian countries, rice is just washed: when the uncooked rice is rinsed through water twice or thrice as to maintain the nutrients in it.
I was watching NHK once and saw them wash the uncooked rice eight to ten times and between each washing, the rice is sharpened wherein the water is drained, and as the grains are still damp, they are stirred methodically in such a way that they rub against each other. This, I believe gets rid of most of the starch, which may be one reason why there aren't a lot of obese 2 Japanese people, demographically speaking, however heavy rice consumers the Japanese are as a nation.
The rice is sharpened and rinsed until the water is clear according to the cook's preference.
I have this plot wherein one of the character teaches his descendant how to sharpen rice but this happens around the year 4000. It's an old tradition I want to their family to keep so I was wondering how common a practice this is these days so I could have an idea of the practice's longevity.
If you could talk more about rice sharpening and other details connected to it, that'd be great. Cheers!
I've looked around the community, read some of the latest entries and I think this place and the people who have visited it are great! Thank you. Each visit is enriching.