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#RiceDishes
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What is donburi? Japan's rice bowls, from unadon to katsudon
Donburi is rice in a deep bowl with a topping laid over it. The bowl itself, how unadon began, and when oyakodon, gyūdon, tendon and katsudon appeared. -
Famous ekiben of Japan: station bento from Hokkaido to Kyushu
Ikameshi at Mori, kamameshi at Yokokawa, shūmai bento at Yokohama, trout sushi at Toyama: the regional ekiben of Japan and the stations they are known by. -
Hipparidako Meshi: Akashi's octopus rice ekiben in a ceramic octopus pot
Hipparidako Meshi is octopus rice sold as an ekiben in a ceramic pot shaped like an octopus trap. What is inside, why it began in 1998, and how Akashi catches octopus. -
How rice is cooked in Japan: washing, soaking, resting and the rice cooker
Japanese rice is washed, soaked, cooked until the water is gone and rested under the lid. What each step does to the grain, and how the kamado gave way to the rice cooker. -
Ikameshi: the squid-and-rice ekiben of Mori Station, Hokkaido
Ikameshi is squid stuffed with rice and simmered in sweet soy sauce. How a wartime ekiben from a small station in Hokkaido became known all over Japan. -
Cooking Japanese rice at home, outside Japan
Which rice to buy, how to read a Japanese rice bag, how to measure without a gō cup, and how to cook the rice in an ordinary pot when there is no rice cooker. -
Kamameshi, takikomi gohan and donburi: how Japan's rice dishes differ
Four Japanese rice dishes, one question: when do the rice and the other ingredients meet? How takikomi gohan, kamameshi, mazegohan and donburi differ. -
What is Koshihikari? A guide to Japan's rice varieties
Koshihikari was crossed in Niigata in 1944, bred in Fukui and registered in 1956. How it became Japan's most widely planted rice, and what the other varieties are. -
Masu no Sushi: Toyama's pressed trout sushi in a round wooden box
Masu-zushi is Toyama's pressed trout sushi, wrapped in bamboo grass in a round wooden box. How it is made, how it became a Toyama Station ekiben, and how to cut it. -
Paella, palov, biryani and kamameshi: rice cooked with everything in one pot
Kamameshi is Japan's one-pot rice. How its pot, its rice and its method compare with paella, Central Asian palov, Iran's polow and biryani. -
What is onigiri? Japan's rice ball, also called omusubi
Onigiri is cooked rice pressed by hand into a triangle or ball, salted, filled and often wrapped in nori. Its shapes, its 2,000-year history, and the name omusubi. -
What is one gō? How Japan measures rice
One gō is about 180 mL, or about 150 grams of rice. How gō, shō, to and koku fit together, where the masu box came from, and what the old measures still size today.