Perfect Japanese Steamed Rice - A Quick Guide.

Japanese rice, do you know your koshihikari from your akitakomachi? Which type to choose and when to use it. Plus, a cornerstone recipe for cooking perfect Japanese rice every time.

Don’t start with an excuse they say. Well, I’ve realised in writing this, that the subject is worthy of a deep dive. There are so many varieties of Japanese rice, brands and regions to choose from. I’ll be back with a longer guide to these. So please consider this a quick reference guide! One to keep, for when you’re making that versatile batch of Japanese steamed rice.

Rice is a serious subject for the Japanese. Just as Italian people are passionate about risotto – its consistency and how al dente it is – Japanese people are mad about rice. By the way, much of the ‘Japanese’ rice we eat in the UK is grown in Italy.

When I go to a sushi restaurant, with family or friends, we talk about the rice quality as much as the quality of the fish. All Japanese families have a favourite brand and have been known to boast to their neighbours about what kind of rice they buy, Sasanishiki and Koshihikari being two of the tastiest, most desired.

We eat rice at every meal – and also, for a light meal or snack, such as onigiri, or sprinkled with the Japanese seasoning furikake, or with pickles. Even though rice is a staple and a part of everyday life, the humble grain can be elevated to new heights depending on how you cook it, what brand you use, when the rice was harvested and what season you eat it in.

Excellent rice in Japan, is on a similar level to top quality sourdough bread in the UK. It may be a staple, but done really well it can be outstanding. European rice tends to be highly dehydrated and stored for long periods of time before it is sold. In Japan we know that the tastiest rice has a high water content and should be eaten in the same year that it is harvested.

Shinmai, which translates as “New Rice”, refers to the newest harvest of rice of that year. Rice is produced in all regions in Japan. The Shinmai season starts in late August in the South and continues into October the further North you go. Shinmai is a celebrated time of year in the Japanese calendar because the rice has a high water content that makes it taste wonderfully fresh and delicious. Since I moved to the UK, I couldn’t find this treasured rice from Japan. Every time my Mum visited she would bring me a little bags of it, a tasty reminder of this precious Japanese produce.

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In Japan, rice falls into two main types: uruchimai (regular rice) and mochigome (sticky rice). Uruchimai is slightly sticky with translucent grains and works well for sushi or sake, while mochigome is rounder and opaque, perfect for making chewy desserts like mochi. For the vast majority of dishes we cook, we’re talking about uruchimai. You can set mochigome to one side for now, as you’ll likely only need it if making desserts or mochi.

Globally, japonica rice is also grown in places like California, Spain, and Italy as mentioned. California’s Calrose and Nishiki are popular for Japanese-style dishes, while Italy grows Arborio (great for risottos and can be used as a substitute for Japanese rice if you can’t find it) and Yume-Nishiki, a European favorite for Japanese dishes.

It is worth considering what you’ll be making with the rice you buy, before you buy it. There are three main varieties of uruchimai to look out for:

• Koshihikari: A premium, sweet short-grain variety, ideal for sushi, onigiri, and high-quality Japanese meals due to its balanced stickiness and softness. I often use this Koshihikari Toyama rice which is widely available.

• Akitakomachi: Similar in stickiness to Koshihikari but slightly less sweet, making it versatile for sushi or mixed rice dishes. I’ve been using Yutaka’s Akitakomachi a lot recently for sushi dishes.

• Sasanishiki: Less sticky, holding its shape in broths or hot dishes, so it’s ideal for soups and rice bowls. Yutaka also sell this Sasanishiki premium rice.

When I’m making Japanese steamed rice, or “gohan” as it’s known in Japanese, I use a quality Italian grown Japanese rice, such as Clearspring’s organic sushi rice or the Koshihikari Toyama rice mentioned earlier. I find that by adding a little more water to my recipe I can achieve the plump, fluffy grains that I associate with being back home. I’m a bit of a rice geek so I’ve added some detailed instructions below so you can have a go at home.

These tips and the recipe are a guide to acheiving perfect steamed rice every time. Not failsafe however. No two batches of steamed rice are ever the same I’ve found. Variation in the the two ingredients, rice and water along with local conditions such as temperature, time soaked, exact cooking time etc can really vary the results. Yamanashi, where I grew up, is mountainous and we were really aware of the effects of altitude when it came to cooking rice. Just a couple of hundred metres in height, could mean a longer cooking time and therefore different texture, that I’d then associate with eating my friends depending on where they lived!

If you’re struglling still, drop me a note in the comments and I’ll try to help with some further guidance.

Some Tips for Perfect Japanese Steamed Rice

Use the right water.

Soft water is better for making perfect rice, if you live in a hard water area try adding a pinch of salt to your water or use filtered water.

Wash the rice correctly.

Washing the rice thoroughly for at least 2 minutes, or until the water runs clear, ensures you remove some of the starch but also allows you to clean the bacillus bacteria from the grains and reduce the risk of food poisoning. Rice is a high-risk food so in Japan we prepare our rice carefully to ensure it is perfectly safe to eat.

Soak the rice

Soak the rice for at least 30 minutes, it can even be left over night but I prefer to soak it for 2 – 3 hours. This step allows the rice grains to start hydrating before the heat is applied.

Choose your pan

A heavy pan is your friend when cooking rice. Heavier saucepans, such as a copper or cast iron pot, will help distribute the heat evenly and prevent the rice from sticking to the bottom whilst cooking.

Measure accurately

This is no time to “guesstimate” the quantities. I like to use cups to measure the volume of rice because it’s quick and easy and ensures the measurements are accurate each time.

Recipe: Perfect Japanese Steamed Rice

Japanese steamed rice aka 'Gohan' is an essential for most meals, it's simple but must be made perfectly. For prefect Japanese steamed rice, follow this recipe step-by-step, for the best results every time.

Ingredients

• 2 cups of Japanese rice

• 2 cups water

Instructions

1. First wash the rice thoroughly in a sieve for a couple minutes, gently turning it over by hand until the water runs clear.

2. Drain the rice and put it into a pot with 2 cups of water.

3. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 1 to 2 hours.

4. After soaking, leave the water in the pot and bring the rice to the boil.

5. Put the lid on, reduce the heat and let it simmer for 8 minutes.

6. Remove from the heat and let it stand with the lid on for a further 5 minutes. Do not open the lid.

7. After the time is up open the lid and mix gently with a Spatula or “Shamoji” – a Japanese wooden spoon.

8. Serve alongside your main of choice or shape into Onigiri. Your rice should be fluffy, sticky and still a little al dente.