[2022] Enjoy new rice with a special tea bowl! Introducing delicious cooking methods
The new season has arrived again this year. The nearby supermarket is also lined with rice labeled as "new rice". By the way, do you know what kind of rice the word “new rice” refers to?
This time, we will introduce basic knowledge, such as when the harvested rice is called new rice, and how to cook it deliciously . We also picked up recommended tea bowls that we would like you to use with new rice, so please refer to it.
What is Shinmai? from when to when?
New rice refers to rice that has been milled and packaged by December 31st of the year it was harvested . This is stipulated by the Food Labeling Standards of the Food Labeling Act (Reference: Consumer Affairs Agency ). Rice is harvested once a year in autumn. Therefore, although there are differences by region, new rice will be lined up in stores from autumn to the beginning of the year.
Although it depends on the variety of rice, the approximate timing for when new rice begins to appear in each region is as follows.
- Late June to July: Okinawa and parts of Kyushu
- Around August: Kyushu to Kinki, Tokai, Hokuriku, Kanto
- Around September: Kanto to Tohoku, Hokkaido
- October: Tohoku, Hokkaido
Most of the rice is marked with a label that says "Shinmai" so that it stands out, but it is important to check the "year of production" and "date of milling" to ensure that the rice is new . The production year indicates when the rice was harvested, and the rice polishing date literally indicates when the rice was polished. It is said that the fresher the rice is, the better it tastes.
Why is new rice so delicious?
New rice has not been harvested for a long time, so the cell walls are not hardened and the rice is cooked plumply . In addition, since the enzymes are actively working, the starch and protein are broken down during cooking, and the umami and sweetness are strongly felt. This is why new rice is said to be delicious.
The amount of water is the same as usual, OK! How to cook delicious new rice
When cooking new rice, it is important to pay attention to the following four points. It is often said that new rice should be watered less because it contains a lot of water. First, try cooking with the same amount of water as usual, and if it seems sticky, try reducing it a bit.
- Do not wash until the water runs clear, as this will wash away the aroma and flavor.
- To prevent drying, do not put it in a colander for a long time.
- First, use the same amount of water as usual.
- Soak for 30-2 hours. (Adjust according to your favorite firmness)
Recommended way to eat
The new rice is delicious enough to eat as it is, but just adding a little arrangement will greatly expand the range of enjoyment. Here are 4 easy arrangements that don't take much effort.
First of all, "salt rice ball"
“Shio Musubi” is so classic that it might get yelled at, but I still can’t help but introduce it. The sweetness of the new rice and just the right amount of salty match, and the happiness spreads in your mouth. When making omusubi, it is recommended not to squeeze too much . The key is to make it soft enough to fall apart when you put it in your mouth.
Also recommended is the irresistibly fragrant “grilled rice ball”
For those who think salted musubi is too standard, try yaki onigiri. It's a simple dish to make, but it's surprisingly difficult to try at home. If you want a crispy charred, it's good to bake slowly in a toaster .
Pour cold grated yam over hot rice
This is the number one recommendation. It's a very simple arrangement that just puts grated yam on top of the rice, but the combination of freshly cooked new rice and cold grated yam is outstanding. The season for yam is said to be from November to January, so it's perfect for new rice season . It's a recipe that's easy to incorporate even on days when you don't have the energy to cook, or you don't have much of an appetite, so please give it a try.
Mixed rice with the taste of autumn
It is an arrangement that allows you to fully enjoy the taste of autumn. I'm also happy with the ease of setting the ingredients and seasonings in the rice cooker . Add as many mushrooms as you like, such as shimeji mushrooms, maitake mushrooms, and king oyster mushrooms.
Make new rice more delicious with a special tea bowl! Introducing recommended authors
Tea bowls are an integral part of the Japanese diet. Many people want to choose something that they are particular about because it is something that they use every day. Here, we would like to introduce you to unique handcrafted tea bowls that will make your meal time a little more enjoyable, so be sure to check them out.
Takuya Ohara
From the front, brush marks, hokinsai, and hokinobiki.
It has a good balance of size, weight, and shape, and is characterized by being easy to fit in your hand. The tasteful design of Japanese tableware is also a highlight. This tea bowl is recommended for those who want to create a table with a calm and mature atmosphere .
Kuroki Masanobu Kiln
Finger drawing from the left. Both have a cute atmosphere.
Kuroki Masanobu Kiln is one of the Ontayaki kilns that is said to be "the most beautiful folk pottery in the world." The fine pattern that surrounds the tea bowl on the left is a technique called “Tobikanna”. It is a traditional technique that has been used for a long time, but it also has a modern and cute atmosphere .
Gaku Masui (Mizunoue kiln)
It is a tea bowl with a powerful impression.
Gakuji Masui's tea bowls, which are made in the precincts of a temple called Toshun-ji, are attractive because of their unique expressions that are typical of pottery. Contrary to the rough appearance of the soil, it has a smooth and pleasant touch. It's about 13 cm in diameter, which is slightly larger than a regular tea bowl, so if you want to eat a lot of white rice, check it out.
N▶︎400/Tenryu Kiln
It is available in two colors, light blue and white from the left.
It is a tea bowl with such a beautiful appearance that you will be drawn into it the moment you see it. N▶︎400 is a project launched to connect 400 years of Hagi ware to the next 400 years. The design is by JIBITA, a popular gallery in Hagi City, Yamaguchi Prefecture, and the production is by Tenryugama in Hagi City, Yamaguchi Prefecture. If you are looking for a modern and stylish teacup, this is the place to go.
Conclusion: How to store new rice
Store new rice in an airtight container in the vegetable compartment of the refrigerator . The reason why rice loses its flavor is because the fat on the surface oxidizes when exposed to air. Oxidation can be delayed by sealing and storing in an environment of 15 degrees or less. The lower the storage temperature, the better, and if you have the space, you can use the freezer as well. You don't need to defrost it when cooking, you can use it as usual.
Although it is not limited to new rice, rice is one of the crops just like other vegetables. By keeping the freshness high, you can fully enjoy the deliciousness of new rice.
