Опубликовано: 19.05.2019 в 10:33:11
I was deeply inspired by a restaurant in Kyoto whose main focus of the course was on the rice. The rice was cooked in a traditional Donabe, and served at different intervals of doneness, from when the rice granules had just absorbed all of the cooking water, to the final okoge (the golden brown crispy rice layer at the bottom of the pot). We don’t give enough credit to rice. He’s that mellow person that blends in and everybody likes but don’t pay much attention to. But good rice, good rice is something else. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Not all rice was created equal. I was thrilled to come across a store in Japan that specialised in rice coming from the different prefectures of Japan, all unique in their flavours and textures. You buy the rice still in their bran and they mill it in front of your very eyes, pour it into a brown paper bag and tie a pretty knot on top. And so I brought this precious bag of happiness back home. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been saving this rice to use only on very special occasions. Cooked once in a clay pot over the stove with a dashi stock until a nice layer of okage formed on the bottom, mixed in some toasted sesame seeds and bonito flakes and topped with dried baby anchovies and a sprinkle of Sansho pepper. A typical Kyoto dish. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Another time in the most intense iberico ham bone broth (this broth deserves another post all of its own), the fat in the broth encapsulating every individual grain of rice, coloured, shiny, mouthwatering. This rice, I’d be happy to eat just on its own without any accompaniments. It truly was the star of the show. I promise I’ll try and get a photo of it next time in its done state, but I’ll be honest, this is not the type of rice that you can wait to eat.
#japaneserice #claypot #happiness #ingredients #simple #foodphotography #f52grams #feedfeed #sizzletoast #homecooking #foodfluffer
Опубликовано: 19.05.2019 в 09:28:04