The Ultimate Guide to Japanese Rice | America’s Test Kitchen
Rice is essential in cuisines worldwide, but its flavor, texture, and starch content depends entirely on the variety. Today, Jack Bishop and Julia Collin Davison explore the world of Japanese rice, comparing premium imported varieties from Japan with accessible California-grown short- and medium-grain rice.
All About Japanese Rice:
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Whole grain rices—such as black rice, wild rice, red rice, and brown rice—are generally the healthiest choices because they retain the nutrient-rich bran and germ.
tamaki gold! it costs extra but it's worth it.
I fell in love with Haiga-mai rice a while back – as a long time brown rice devotee I really loved the lighter texture and toasty nutty flavor, but sadly a bit pricey to be my household rice. Thanks for pointing me to a more managably priced domestic alternative.
I have been using the Tamaki Gold(back right on their table) for many years. Amazing rice and worth the extra cost.
I really miss when these videos were longer and they'd go through each product individually. Ah for the halcyon days of (checks notes) earlier this year.
Great review and information, Thanks!! I'ma gonna try the Nishiki Brown next…
He tell her, "twice as expensive." Of course she automatic assuming it significant better rice. First, He really needs to let her express her unbiased opinion!
🐞 What about the “Forbidden Rice” ? It’s black. with normal grains . It’s not wild rice. Thanks. 🐞
I bought some imported Japanese rice once. It was expensive, but it did make me appreciate how flavorful plain white rice could be.
My favored rice type would be Thailand's Hom Mali version. Heavenly.🎉
Could you guys do a sushi cookbook?
Nishiki is the brand I usually get, glad to know its a good one.
Thanks Jack and Julia for showing me something new.
Think that I'll get some Japanese rice soon.
Julia is showing off the fact that she can use chopsticks. 🙂
First for the 🥓 man