How to cook great rice using japanese traditional methods. I introduce "Donabe" and "Ohitsu".
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- čas přidán 19. 06. 2024
- Hello everyone! I’m Ryusei.
Today I introduced how to cook the rice and some traditional tools.
Actually in Japan a rice cooker is the most popular. Because it easy to cook and keep the rice warm. On the other hand, Donabe is a bit more difficult than it. But it can cook the rice more delicious and beautiful. And to make “Okoge” is easier than a rice cooker.
Then I also introduced “Ohitsu”. I probably think almost Japanese people don’t use it at home. Actually I don’t use it every time. But the effect of it is amazing. The flavor of rice is outstanding!
Thank you for reading to the end.
Recipe
Rice 318grams
Rinsed rise 402grams
Water 402grams
※ If you like soft rice, please add 10%more water.
For example,
Rinsed rise 402grams
Water 442grams
00:00 opening
00:44 measure the rice
01:28 rinse the rice
02:52 measure the rice again
03:04 introduce Donabe
04:22 cook the rice
05:29 introduce Ohitsu
06:11 finish
07:35 ending
#japan #japanesefood #japaneseculture #cooking #homemadefood #japanlife #japon #japonais #rice #donabe #ohitsu
It's always nice to see older traditions carried forward.
Thank you for your comment. I think so too and I’d like to do!
Thank you, Ryusei! This was very interesting.
Thank you for watching. I’m very happy you were interested in it!!
Your channel is amazing! I'm learning something new with every video :)
Thank you very much: D I’m glad my videos are interesting and helpful for you!
Looks great, thanks!
I’m happy you said that. Thank you for watching too!
I have a rice cooker donabe (my second one as one first one had an accident). I cooked rice in a rice cooker for years until I discovered the double lidded donabe rice cooker. This is the only way I make rice now and I do it on an electric ceramic top stove with no difficulty. It makes perfect and beautiful rice each time. 15 minutes cooking on medium heat and a 15 minute resting period off the burner. Perfection. I do not have the wooden rice keeper as shown. Is rice eaten at room temperature in Japan, as it would seem so after the transfer to the wooden bowl and the resting period. Enjoyed the video. Beautiful donabe.
Thank you for your information. I used to use a double lidded donabe rice cooker. It’s very good. I think in Japan wooden keeper isn’t much common. It’s depends on the situation. Of course we eat rice just made and sometimes eat room temperature. This time I’d like to introduce wooden rice keeper. I rest the rice in it for 5 minutes, so the rice was a bit warm. Thank you for watching every time and teaching me carefully.
Really enjoying your channel and wish you much success!😊
@@jkbcookThank you very much! I’m glad to have great viewers like you😊
I ❤ your channel. I appreciate your keeping with tradition. I also have a double lid donabe rice pot and love it. Right now I am really enjoying ‘haiga’ rice. It has the bran remaining on the California grown Japanese rice that I buy here in California. I am so lucky to have a grand Japanese grocery store near my home. Thank you for teaches us with your beautiful and spirit.
Thank you for watching and your comment😊. That's great! I like "taiga rice" too. in the future I'd like to go to California and go to a japanese grocery store. You're welcome!
So glad I discovered your channel. Great stuff, and you seem like a very nice guy. Looking forward to the next video!
Thank you for discovering my channel! I’m very happy you enjoyed my video and I’m sure you are also nice guy. Thank you!
I feel so lucky to have discovered your channel. Your videos are very easy to follow along. I love Japanese food and I always try to make it as authentic as possible. Please teach us how to make chicken karaage! Keep up the great videos. 🙏
Thank you very much! I’m glad you discovered my channel. Chicken karaage, OK! Fortunately I received many requests.So please give me some time.🙏
I definitely do! Thank you!
Looks delicious, happy to see your channel growing!
Really appreciate!
Thanks to great viewers😊 Thank you very much.
Thank you for sharing the traditional techniques. I bought a donabe last year to make chanko nabe. I have not cooked rice in it yet, but I will try now. I usually use a rice cooker for steamed rice.
Thank you for your information! Sounds good!! Yes, please try it. I’m sure you’ll get nice rice!
An outstanding video as usual Ryusei-san!
One question: are you a trained chef? Your outfit, your knife skills and of course your cooking skill appear to be very professional.
Thank you always! Yes! I graduated cooking school and then worked at Japanese restaurant for 6 years as a chef.
@@kyodokan.japanese.cuisineAmazing! It really shows.
Thank you! I’m glad you enjoy my videos😊
Traditional style and perfect rice ❤
Thank you for watching😊
Great and simple instructions !
Thank you so much!
Donabe is a beautiful pot but you can't use on electric stove I think. Can you freeze any leftover rice ?
Yes, probably I can’t do that.
Yes! I can freeze leftover rice!
First !!!
Thanks a lot every time!!
Have a great day!
I bought a double lided Nagatani-en Iga Donabe rice cooker, I seasoned it yesterday, and I got curious about the ohitsu made from cedar wood, I can assume it gives woody aroma to the rice, it is a bit expensive, a good size costs as much as the donabe.
That’s very nice! Actually I’d like to buy Iga Donabe. Yes, you’re right. Ohitsu gives nice woody aroma. And it was expensive. But Ohitsu gives us a special experience!