Why is JAPANESE RICE more delicious than our own AMERICAN RICE...? What is their secret?

Question

My neighbor is from Japan.... She's just invited me to taste some rice from her homeland. O.M.G!! That's the most delicious rice I've ever tasted in my life! LOL ;)

Why can't we have that kind of rice in America? Is America not a good place to grow rice?

Answer 1

I assisted some Chinese students with research into the types of rice. It was noted that the people of Guangdong will normally purchase Mainland long grain rice, or the middle range grain rice from Thailand. When they have guests, they will sometimes have the Japanese rice; but they will not say it is Japanese rice.

I have gone to many Japanese restaurants and sushi bars in Guangzhou and actually gathered up some of their cooked rice. The Japanese rice is small grain with a higher glutinous concentration. This makes their rice taste better and even hold together for sushi.

There are a few areas on Mainland China that grows this same higher glutinous concentration of rice; it is popular in many areas, including Guangdong.

I do know there is a place in South Carolina that grows rice. The company is Carolina Rice Company, about an hour from my home. Their rice is less glutinous concentration and greater in starch. This makes the Argo Starch Company in Greenville very happy. Actually, 90% of American rice is from outside the Continental USA. The labor cost in America makes rice too expensive. American rice has too much starch; that is why it is better to cook it in a pot with the top off.

As for my wife and me, we buy a lot of Japanese and Guangdong rice. That way, we can have the long and short grain rice. But there is no rice that tastes better than the Japanese short grain; thanks to the high glutinous concentration. We cook all our rice in an electric rice cooker.

Answer 2

You should first find out if the rice was actually from Japan or just "Japanese-type" rice, which is short or medium grain rice usually grown in California. In fact, virtually all of the Japanese brands available in California are grown in California. This is true of the most common brands, such as Nishiki, Kokuho Rose, and other cheaper varieties. Yet it is also true of higher-end varieties that seemingly have little english on the package. The difference between brands is subtle taste and texture, and sometimes the better brands are partially or fully cleaned (Musenmai.)

In addition, the rice can be cooked differently according to preference. Even with a rice cooker, some people vary the water to have a softer or firmer rice.

Answer 3

White rice: Veggies Chicken Pork Fish Seafood Wild rice: Veggies Chicken Beef Fish Fried Rice: Beans Veggies Beef Chicken

Answer 4

American and Japanese rice are different kind. And When I've been in America, my hostmother cooked rice without lid closed.But in Japan, We cook with lid closed not to half-cook. So that come from different way of cook.

Answer 5

I don't know if you were ever out of states, but every food in different countries tastes different. Like, I know this is USA, but it is so far; Eggs from Hawaii. You had not had eggs, if you have not tried those. Or potatoes and pork from Croatia, or tomatoes
from Italy...America puts hormones in everything that grows, from plants to animals, and nothing ever takes time to grow or ripen on it's own. No matter where you live, always buy only seasonal veggies and fruits, preferably from farm stands.

Answer 6

Secret Ninja Magic is what makes the Japanese rice so good!

Answer 7

Japanese rice has a shorter grain and is more glutinous than rice generally used in American cooking.

Answer 8

Traditionally Japanese rice is a shorter grain, which is a different make up. They also commonly cook it in a steamer, which makes it better. Often Mirin, rice wine vinegar, is added to it, or sake. This can really ramp up the flavor. You definitely should ask her how she makes it and what she adds.

Answer 9

The taste seems to depend on the land on which the rice is grown.

Answer 10

Rice is different, it's actually up to the person eating it to like one or the other.