Magazine article Sunset

Kernels of Truth

Magazine article Sunset

Kernels of Truth

Article excerpt

Portland-born, Japan-based Momoko Nakamura (aka Rice Girl) helps preserve traditional Japanese farming methods with her company, Kiki Musubi, which blends brown rice varietals according to the season and delivers a bag to your door every few weeks. We spoke with Nakamura about why you should work this specialty ingredient into your dinner rotation. $s9o/3-month subscription; thericegirl.com

HOW IS SEASONAL RICE DIFFERENT FROM SUPERMARKET RICE? I

"My seasonal rice is made in alignment with the Japanese microseasonal calendar of 24 seasons across the year," Nakamura says. "There are about 300 varietals of rice in Japan, but most people can only name one or two. I blend about three varietals each time for a quirky, unique batch."

DO YOU HAVE TO COOK IT DIFFERENTLY

Nakamura's preferred way of cooking her rice is to scoop uncooked rice into a bowl, add a generous amount of water, and clean the rice by using your hand to gently stir the water in a circular motion. …

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