Last summer, I obtained a rice master certification.
The reason was simply because I love rice.
Everyone in my family loves rice, and we are particular about how we cook it.
We haven’t used a rice cooker in our home for nearly six years. Almost every morning or the night before,
We use the Vita Craft rice pot ‘GOHAN’. → https://www.vitacraft.co.jp/lineup/gohan/
We used to use a clay pot, but as I studied better ways to cook, I realized the importance of cooking the cooled rice quickly on high heat, so we switched to the GOHAN pot, which has a high heat conduction rate.
In terms of taste, I think it depends on personal preference, but unlike rice cooked in a rice cooker, the rice doesn’t turn yellow the next day (though I guess modern rice cookers may not have that issue) and just by warming it up a little in the microwave, it’s very delicious. Even when it’s turned into rice balls and carried around, there’s absolutely no smell of rice bran or dryness, even when it gets cold.
When I want to eat at a famous beef bowl restaurant, I just buy the beef dish and cook the rice at home, which doubles the deliciousness (laughs).
I’ve uploaded our way of cooking rice on TikTok, so please take a look if you’re interested.
Eventually, I want to open a rice specialty shop at KOME NO TORIKO.
TIKTOK → https://www.tiktok.com/@yamaneseika/video/7207345108604210434?lang=ja-JP
