OK, so who has a good recommendation for a rice cooker? Source?

--


Keith
__
One nice thing about egotists: they don't talk about other people.
"Jayde" > wrote in message
. net...
> "Vicky =^,,^= cat" > wrote in message
>> Thanks to ALL who replied, you've helped greatly. The final decision,
>> for those curious, is... I'm definitely going to buy a rice cooker!
>> It looks like it'll make my life easier. I love rice; it won't be yet
>> another fancy kitchen gadget that'll gather dust on the shelf. Thanks
>> again!
>> Victoria
>
>
> You'll wonder how you ever lived without it! Enjoy your new rice cooker!
> ~ Jayde

OK, so who has a good recommendation for a rice cooker? Source?

--


Keith
__
One nice thing about egotists: they don't talk about other people.
"Jayde" > wrote in message
. net...
> "Vicky =^,,^= cat" > wrote in message
>> Thanks to ALL who replied, you've helped greatly. The final decision,
>> for those curious, is... I'm definitely going to buy a rice cooker!
>> It looks like it'll make my life easier. I love rice; it won't be yet
>> another fancy kitchen gadget that'll gather dust on the shelf. Thanks
>> again!
>> Victoria
>
>
> You'll wonder how you ever lived without it! Enjoy your new rice cooker!
> ~ Jayde

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>> >
> > You'll wonder how you ever lived without it! Enjoy your new rice
cooker!
> > ~ Jayde

Well, I am still using the Panasonic rice cooker that we bought more
than 30 years ago! Many Chinese and Japanese grocery stores have a
selection as do larger home and kitchen equipment places. Even the
simplest seem to work well and the only real difference seems to be
how non-stick is the pot.

--
James V. Silverton
Potomac, Maryland, USA

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>> >
> > You'll wonder how you ever lived without it! Enjoy your new rice
cooker!
> > ~ Jayde

Well, I am still using the Panasonic rice cooker that we bought more
than 30 years ago! Many Chinese and Japanese grocery stores have a
selection as do larger home and kitchen equipment places. Even the
simplest seem to work well and the only real difference seems to be
how non-stick is the pot.

--
James V. Silverton
Potomac, Maryland, USA

James Silverton wrote:

> "Keith" > wrote in message
> ...
>
>>OK, so who has a good recommendation for a rice cooker? Source?
>>
>>--
>>
>>>You'll wonder how you ever lived without it! Enjoy your new rice
>>>
> cooker!
>
>>> ~ Jayde
>>>
>
> Well, I am still using the Panasonic rice cooker that we bought more
> than 30 years ago! Many Chinese and Japanese grocery stores have a
> selection as do larger home and kitchen equipment places. Even the
> simplest seem to work well and the only real difference seems to be
> how non-stick is the pot.

My wife got me the 10 cup Zojirushi and I love it! Never burns or sticks,
easy to clean, and keeps rice warm when done cooking. It also has a retractable
cord which I wish all my counter appliances had (since I don't leave many on
the counter).

--
Dan

James Silverton wrote:

> "Keith" > wrote in message
> ...
>
>>OK, so who has a good recommendation for a rice cooker? Source?
>>
>>--
>>
>>>You'll wonder how you ever lived without it! Enjoy your new rice
>>>
> cooker!
>
>>> ~ Jayde
>>>
>
> Well, I am still using the Panasonic rice cooker that we bought more
> than 30 years ago! Many Chinese and Japanese grocery stores have a
> selection as do larger home and kitchen equipment places. Even the
> simplest seem to work well and the only real difference seems to be
> how non-stick is the pot.

My wife got me the 10 cup Zojirushi and I love it! Never burns or sticks,
easy to clean, and keeps rice warm when done cooking. It also has a retractable
cord which I wish all my counter appliances had (since I don't leave many on
the counter).

--
Dan

"Keith" > wrote in message

> OK, so who has a good recommendation for a rice cooker? Source? Keith

I have a Zojirushi rice cooker. I love it - I cook rice quite often, and
never had a problem with it yet! You might want to check epinions.com
and enter "rice cookers" ~Jayde

On Sat, 28 Aug 2004 02:59:20 GMT, "Jayde" >
wrote:

>"Keith" > wrote in message

>> OK, so who has a good recommendation for a rice cooker? Source? Keith
>
>I have a Zojirushi rice cooker. I love it - I cook rice quite often, and
>never had a problem with it yet! You might want to check epinions.com
>and enter "rice cookers" ~Jayde

Eopinions would be the LAST place I would check for an opinion. I
cook and do woodworking. The "eopinions" on cooking equipment and
tools is, to be kind, misguided. It seems to specialize in people
that have complaints or those who LOVE whatever they buy.
>

_____
"How I wish that somewhere there existed an island for
those who are wise and of good will."
Albert Einstein
_____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

"Graeme...in London" > wrote in message
...
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> <snipped>
>
>> Any suggestions? What am I doing wrong?
>>
>> Thanks muchly for your time and help,
>>
>> Victoria (from London)
>>
>>
>
> Vicky,
>
> You might also want to try bottled mineral water instead of tap water. The
> water quality in certain areas of London differs greatly.
>
> It may be worth a shot.
>
> Graeme (learned this from breadmaking)
>
>
I'm in Cheam (which is *just about* London... zone 6, sleepy Surrey) and the
water here's not too bad. I always filter it in my faithful Brita anyway,
even for cooking. Again, I don't have a problem with other rices, just with
that particular Japanese sushi rice. Having said that, I'll bear in mind
your comment for other cooking issues :-)
Thanks Graeme!

Vic

"Vicky =^,,^= cat" > wrote in message
...

> Again, I don't have a problem with other rices, just with
> that particular Japanese sushi rice.

And the brand of rice is . . . ?

"D. Lutjen" > wrote in message
...
> "Vicky =^,,^= cat" > wrote in message
> ...
>
>> Again, I don't have a problem with other rices, just with
>> that particular Japanese sushi rice.
>
> And the brand of rice is . . . ?
>
>
Nishiki.

"Cape Cod Bob" > wrote in message

> Eopinions would be the LAST place I would check for an opinion. I
> cook and do woodworking. The "eopinions" on cooking equipment and
> tools is, to be kind, misguided. It seems to specialize in people
> that have complaints or those who LOVE whatever they buy.

Oh well. It was just a link that came to mind since I coudn't think of
another right away. What link do you suggest? ~Jayde

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>

We use the 10-gou (about cup) Zoujirushi at home.
I'd have no qualms with top Japanese brands like Panasonic, Tiger and others
as well.
South Korean ones made by big companies like Samsung, Daewoo, LG
(Goldstar)should
also be good.
I would avoid the American brand ones (often made elsewhere) as they are
years behind in technology in rice cookers.

Musashi

"Keith" > wrote in message
...
> OK, so who has a good recommendation for a rice cooker? Source?
>
> --
>

We use the 10-gou (about cup) Zoujirushi at home.
I'd have no qualms with top Japanese brands like Panasonic, Tiger and others
as well.
South Korean ones made by big companies like Samsung, Daewoo, LG
(Goldstar)should
also be good.
I would avoid the American brand ones (often made elsewhere) as they are
years behind in technology in rice cookers.

Musashi

Warren Ransom > wrote:

> On Thu, 26 Aug 2004 22:56:50 -0400, Dan Logcher
> > wrote:
>
> >Warren Ransom wrote:
> >> On Fri, 27 Aug 2004 01:01:53 +0200, Sir Gawain >
> >> wrote:
> >>
> >>>My fail-safe recipe using a pot over gas. (Rice cookers are rare in
> >>>Africa)

> >> Do you mind if I include this in the FAQ?

> what I meant is that I would like to include your 'fail-safe' recipe
> in the FAQ...

Certainly. I'd feel priviledged.

As far as rice cookers being rare here... they're just not advertised
in home appliance brochures - you have to go looking for them.

Now sushi-quality fish... Living in Cape Town, with the warm Indian
Ocean on one coast, and the cold Atlantic on the other, there's no
shortage of interesting sea food to choose from.

Gavin

"Sir Gawain" > wrote in message
news
>
> Now sushi-quality fish... Living in Cape Town, with the warm Indian
> Ocean on one coast, and the cold Atlantic on the other, there's no
> shortage of interesting sea food to choose from.
>
> Gavin

Yum. I've heard that the South African coast has some of the best seafood
around. And of course, there's the surfing. I rented 'Endless Summer'
recently and now I have yet another reason to go to South Africa (a friend
of mine originally came from there during the apartheid era and now he takes
his kids back every chance he gets, so they can visit relatives and the
wildlife centers)...
Yes- must learn surfing...

Michele (living in NYC)

Anyone know if any of these would be good?

http://www3.sears.ca/webapp/wcs/stor...ctId=157837113

http://www3.sears.ca/webapp/wcs/stor...ctId=157706804

http://www3.sears.ca/webapp/wcs/stor...ctId=157708449

http://www3.sears.ca/webapp/wcs/stor...ctId=157841084
"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

Anyone know if any of these would be good?

http://www3.sears.ca/webapp/wcs/stor...ctId=157837113

http://www3.sears.ca/webapp/wcs/stor...ctId=157706804

http://www3.sears.ca/webapp/wcs/stor...ctId=157708449

http://www3.sears.ca/webapp/wcs/stor...ctId=157841084
"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

or this one?

http://www.canadiantire.ca/assortmen...rtment=primary


"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

or this one?

http://www.canadiantire.ca/assortmen...rtment=primary


"D. Lutjen" > wrote in message
...
> Instead of using a microwave (which I have never witnessed for cooking
> rice), try using a stove top recipe. Did it that way for months when
living
> in Japan before I finally broke down and bought a National rice cooker.
>
> Or, you can take all the guesswork out of it and buy a decent rice cooker.
>
>
> "Vicky =^,,^= cat" > wrote in message
> ...
> > And before someone asks, yes, I did check the FAQ ;-)
> >
> > Anyway...
> >
> > I'm having a hard time cooking the rice, I'm running out of patience
> > andideas and I could really do with some kind help!
> > I buy 'proper' Japanese rice, recommended for sushi, as suggested by a
> > Japanese friend who buys the same brand. I wash it before cooking it to
> take
> > most of the 'dusty' starch away; then I cook it in a rice steamer for
> > microwave according to instructions (which work well with other types of
> > rice) or, occasionally, in a normal pan with water on the hob.
> > Despite my best efforts, the rice always turns 'gluey' and starchy, thus
> > greatly affecting the quality of the sushi rolls I make with it. Today I
> > tried to rinse it under the tap, but the final result is still far from
> > perfect. This problem seldom rises if I use ordinary rice.
> > Any suggestions? What am I doing wrong?
> >
> > Thanks muchly for your time and help,
> >
> > Victoria (from London)
> >
> >
> >
>
>

> yet another reason to go to South Africa

....and we look forward to your visit.

Gavin

On Wed, 1 Sep 2004 16:15:08 -0400, "Weez"
> wrote:

>Anyone know if any of these would be good?
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157837113
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157706804
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157708449
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157841084

I wouldn't buy any of them. You may get a good one, but many cheap US
ones like the B&D are prone to some scorching.
I would stick to Japanese brands like: Zojirushi. Panasonic. Tiger or
National. The "fuzzy" electronic brain ones may be overkill unless
you need to make different types of rice (sushi, long grain, short
grain, brown, for example) or will often keep rice warn for over an
hour/

The article at http://gourmetsleuth.com/howtoselectaricecooker.htm
should be helpful regarding features.
Price can range from $35 to $200+
Good luck

_____
"How I wish that somewhere there existed an island for
those who are wise and of good will."
Albert Einstein
_____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

On Wed, 1 Sep 2004 16:15:08 -0400, "Weez"
> wrote:

>Anyone know if any of these would be good?
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157837113
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157706804
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157708449
>
>http://www3.sears.ca/webapp/wcs/stor...ctId=157841084

I wouldn't buy any of them. You may get a good one, but many cheap US
ones like the B&D are prone to some scorching.
I would stick to Japanese brands like: Zojirushi. Panasonic. Tiger or
National. The "fuzzy" electronic brain ones may be overkill unless
you need to make different types of rice (sushi, long grain, short
grain, brown, for example) or will often keep rice warn for over an
hour/

The article at http://gourmetsleuth.com/howtoselectaricecooker.htm
should be helpful regarding features.
Price can range from $35 to $200+
Good luck

_____
"How I wish that somewhere there existed an island for
those who are wise and of good will."
Albert Einstein
_____

Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

My foolproof stovetop method for cooking rice is very similar to Sir
Gawain's, only I do 12 and 12 minutes.

Here's a tip for making rice sticky that I haven't tried yet, but it
sounds good:

"Japanese rice is very sticky (which makes it easier to eat with
chopsticks). To make non-Japanese rice more sticky, try adding a
little honey at the boiling stage."

http://www.kyokoskitchen.com/essays/...ps.php?lang=en



ww

My foolproof stovetop method for cooking rice is very similar to Sir
Gawain's, only I do 12 and 12 minutes.

Here's a tip for making rice sticky that I haven't tried yet, but it
sounds good:

"Japanese rice is very sticky (which makes it easier to eat with
chopsticks). To make non-Japanese rice more sticky, try adding a
little honey at the boiling stage."

http://www.kyokoskitchen.com/essays/...ps.php?lang=en



ww

"werewolf" > wrote in message
om...
> My foolproof stovetop method for cooking rice is very similar to Sir
> Gawain's, only I do 12 and 12 minutes.
>
> Here's a tip for making rice sticky that I haven't tried yet, but it
> sounds good:
>
> "Japanese rice is very sticky (which makes it easier to eat with
> chopsticks). To make non-Japanese rice more sticky, try adding a
> little honey at the boiling stage."
>
> http://www.kyokoskitchen.com/essays/...ps.php?lang=en
>

HONEY???in Japanese rice??..YUCK!!

Musashi

"werewolf" > wrote in message
om...
> My foolproof stovetop method for cooking rice is very similar to Sir
> Gawain's, only I do 12 and 12 minutes.
>
> Here's a tip for making rice sticky that I haven't tried yet, but it
> sounds good:
>
> "Japanese rice is very sticky (which makes it easier to eat with
> chopsticks). To make non-Japanese rice more sticky, try adding a
> little honey at the boiling stage."
>
> http://www.kyokoskitchen.com/essays/...ps.php?lang=en
>

HONEY???in Japanese rice??..YUCK!!

Musashi

"Musashi" > wrote in message
...
>
> "werewolf" > wrote in message
> om...
> > My foolproof stovetop method for cooking rice is very similar to
Sir
> > Gawain's, only I do 12 and 12 minutes.
> >
> > Here's a tip for making rice sticky that I haven't tried yet, but
it
> > sounds good:
> >
> > "Japanese rice is very sticky (which makes it easier to eat with
> > chopsticks). To make non-Japanese rice more sticky, try adding a
> > little honey at the boiling stage."
> >
> >
http://www.kyokoskitchen.com/essays/...ps.php?lang=en
> >
>
> HONEY???in Japanese rice??..YUCK!!
>
> Musashi
>
>

It does sound a bit weird on first sight and some honeys might add a
distinctive flavor but have you ever looked at the ingredients on
sushi vinegar? My current bottle of Kong Yen vinegar lists rice
vinegar, sugar, salt and seasoning in that order. I know it was made
in Taiwan but it makes very good sushi rice. I shall have to look at
the bottles when next I am in the only real Japanese grocery around.

I also have a package of Mitsukan powdered sushi mix made by the
Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
dehydrated distilled rice vinegar, salt, MSG, kelp extract and
tartaric acid, in that order. Dehydrated vinegar is a concoction of
vinegar, starch and dextrose. I'll admit that I don't think the rice
is as good as when made with the sushi vinegar.


--
James V. Silverton
Potomac, Maryland, USA

"Musashi" > wrote in message
...
>
> "werewolf" > wrote in message
> om...
> > My foolproof stovetop method for cooking rice is very similar to
Sir
> > Gawain's, only I do 12 and 12 minutes.
> >
> > Here's a tip for making rice sticky that I haven't tried yet, but
it
> > sounds good:
> >
> > "Japanese rice is very sticky (which makes it easier to eat with
> > chopsticks). To make non-Japanese rice more sticky, try adding a
> > little honey at the boiling stage."
> >
> >
http://www.kyokoskitchen.com/essays/...ps.php?lang=en
> >
>
> HONEY???in Japanese rice??..YUCK!!
>
> Musashi
>
>

It does sound a bit weird on first sight and some honeys might add a
distinctive flavor but have you ever looked at the ingredients on
sushi vinegar? My current bottle of Kong Yen vinegar lists rice
vinegar, sugar, salt and seasoning in that order. I know it was made
in Taiwan but it makes very good sushi rice. I shall have to look at
the bottles when next I am in the only real Japanese grocery around.

I also have a package of Mitsukan powdered sushi mix made by the
Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
dehydrated distilled rice vinegar, salt, MSG, kelp extract and
tartaric acid, in that order. Dehydrated vinegar is a concoction of
vinegar, starch and dextrose. I'll admit that I don't think the rice
is as good as when made with the sushi vinegar.


--
James V. Silverton
Potomac, Maryland, USA

"Musashi" > wrote in message
...
>
> "werewolf" > wrote in message
> om...
> > My foolproof stovetop method for cooking rice is very similar to
Sir
> > Gawain's, only I do 12 and 12 minutes.
> >
> > Here's a tip for making rice sticky that I haven't tried yet, but
it
> > sounds good:
> >
> > "Japanese rice is very sticky (which makes it easier to eat with
> > chopsticks). To make non-Japanese rice more sticky, try adding a
> > little honey at the boiling stage."
> >
> >
http://www.kyokoskitchen.com/essays/...ps.php?lang=en
> >
>
> HONEY???in Japanese rice??..YUCK!!
>
> Musashi
>
>

It does sound a bit weird on first sight and some honeys might add a
distinctive flavor but have you ever looked at the ingredients on
sushi vinegar? My current bottle of Kong Yen vinegar lists rice
vinegar, sugar, salt and seasoning in that order. I know it was made
in Taiwan but it makes very good sushi rice. I shall have to look at
the bottles when next I am in the only real Japanese grocery around.

I also have a package of Mitsukan powdered sushi mix made by the
Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
dehydrated distilled rice vinegar, salt, MSG, kelp extract and
tartaric acid, in that order. Dehydrated vinegar is a concoction of
vinegar, starch and dextrose. I'll admit that I don't think the rice
is as good as when made with the sushi vinegar.


--
James V. Silverton
Potomac, Maryland, USA

"James Silverton" > wrote in message
...
>
> "Musashi" > wrote in message
> ...
> >
> > "werewolf" > wrote in message
> > om...
> > > My foolproof stovetop method for cooking rice is very similar to
> Sir
> > > Gawain's, only I do 12 and 12 minutes.
> > >
> > > Here's a tip for making rice sticky that I haven't tried yet, but
> it
> > > sounds good:
> > >
> > > "Japanese rice is very sticky (which makes it easier to eat with
> > > chopsticks). To make non-Japanese rice more sticky, try adding a
> > > little honey at the boiling stage."
> > >
> > >
> http://www.kyokoskitchen.com/essays/...ps.php?lang=en
> > >
> >
> > HONEY???in Japanese rice??..YUCK!!
> >
> > Musashi
> >
> >
>
> It does sound a bit weird on first sight and some honeys might add a
> distinctive flavor but have you ever looked at the ingredients on
> sushi vinegar? My current bottle of Kong Yen vinegar lists rice
> vinegar, sugar, salt and seasoning in that order. I know it was made
> in Taiwan but it makes very good sushi rice. I shall have to look at
> the bottles when next I am in the only real Japanese grocery around.
>
> I also have a package of Mitsukan powdered sushi mix made by the
> Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> tartaric acid, in that order. Dehydrated vinegar is a concoction of
> vinegar, starch and dextrose. I'll admit that I don't think the rice
> is as good as when made with the sushi vinegar.
>

Yes I am familiar with those kinds of ingredients to make sushi-meshi.
I'm also familar with all sorts of dishes involving things thrown into the
rice.
Although I've been eating rice for some 45 years, I've never seen "honey"
put
into it.

"James Silverton" > wrote in message
...
>
> "Musashi" > wrote in message
> ...
> >
> > "werewolf" > wrote in message
> > om...
> > > My foolproof stovetop method for cooking rice is very similar to
> Sir
> > > Gawain's, only I do 12 and 12 minutes.
> > >
> > > Here's a tip for making rice sticky that I haven't tried yet, but
> it
> > > sounds good:
> > >
> > > "Japanese rice is very sticky (which makes it easier to eat with
> > > chopsticks). To make non-Japanese rice more sticky, try adding a
> > > little honey at the boiling stage."
> > >
> > >
> http://www.kyokoskitchen.com/essays/...ps.php?lang=en
> > >
> >
> > HONEY???in Japanese rice??..YUCK!!
> >
> > Musashi
> >
> >
>
> It does sound a bit weird on first sight and some honeys might add a
> distinctive flavor but have you ever looked at the ingredients on
> sushi vinegar? My current bottle of Kong Yen vinegar lists rice
> vinegar, sugar, salt and seasoning in that order. I know it was made
> in Taiwan but it makes very good sushi rice. I shall have to look at
> the bottles when next I am in the only real Japanese grocery around.
>
> I also have a package of Mitsukan powdered sushi mix made by the
> Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> tartaric acid, in that order. Dehydrated vinegar is a concoction of
> vinegar, starch and dextrose. I'll admit that I don't think the rice
> is as good as when made with the sushi vinegar.
>

Yes I am familiar with those kinds of ingredients to make sushi-meshi.
I'm also familar with all sorts of dishes involving things thrown into the
rice.
Although I've been eating rice for some 45 years, I've never seen "honey"
put
into it.

In article >, James Silverton
> wrote:

> I also have a package of Mitsukan powdered sushi mix made by the
> Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> tartaric acid, in that order. Dehydrated vinegar is a concoction of
> vinegar, starch and dextrose. I'll admit that I don't think the rice
> is as good as when made with the sushi vinegar.

What, do you add water to "activate" it?

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, James Silverton
> wrote:

> I also have a package of Mitsukan powdered sushi mix made by the
> Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> tartaric acid, in that order. Dehydrated vinegar is a concoction of
> vinegar, starch and dextrose. I'll admit that I don't think the rice
> is as good as when made with the sushi vinegar.

What, do you add water to "activate" it?

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Gerry" > wrote in message
.. .
> In article >, James Silverton
> > wrote:
>
> > I also have a package of Mitsukan powdered sushi mix made by the
> > Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> > dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> > tartaric acid, in that order. Dehydrated vinegar is a concoction
of
> > vinegar, starch and dextrose. I'll admit that I don't think the
rice
> > is as good as when made with the sushi vinegar.
>
> What, do you add water to "activate" it?
>
> --
> "A Dictionary of Japanese Food, Ingredients & Culture" by Richard
Hosking
> (Tuttle, '97). All the hints one might need for exploring Japanese
food.
>
> "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent
intro and
> reference to sake.

I guess the rice is wet enough to release the acetic acid from the
dextrose and starch and the end result is apparently quite good sushi
rice tho', as I said, not the best IMHO. You simply sprinkle the
powder on the cooked rice and stir. It *is* a Japanese invention


--
James V. Silverton
Potomac, Maryland, USA

"Gerry" > wrote in message
.. .
> In article >, James Silverton
> > wrote:
>
> > I also have a package of Mitsukan powdered sushi mix made by the
> > Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> > dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> > tartaric acid, in that order. Dehydrated vinegar is a concoction
of
> > vinegar, starch and dextrose. I'll admit that I don't think the
rice
> > is as good as when made with the sushi vinegar.
>
> What, do you add water to "activate" it?
>
> --
> "A Dictionary of Japanese Food, Ingredients & Culture" by Richard
Hosking
> (Tuttle, '97). All the hints one might need for exploring Japanese
food.
>
> "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent
intro and
> reference to sake.

I guess the rice is wet enough to release the acetic acid from the
dextrose and starch and the end result is apparently quite good sushi
rice tho', as I said, not the best IMHO. You simply sprinkle the
powder on the cooked rice and stir. It *is* a Japanese invention


--
James V. Silverton
Potomac, Maryland, USA

"Gerry" > wrote in message
.. .
> In article >, James Silverton
> > wrote:
>
> > I also have a package of Mitsukan powdered sushi mix made by the
> > Nakano Vinegar Co. of Japan which lists the ingredients as sugar,
> > dehydrated distilled rice vinegar, salt, MSG, kelp extract and
> > tartaric acid, in that order. Dehydrated vinegar is a concoction
of
> > vinegar, starch and dextrose. I'll admit that I don't think the
rice
> > is as good as when made with the sushi vinegar.
>
> What, do you add water to "activate" it?
>
> --
> "A Dictionary of Japanese Food, Ingredients & Culture" by Richard
Hosking
> (Tuttle, '97). All the hints one might need for exploring Japanese
food.
>
> "The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent
intro and
> reference to sake.

I guess the rice is wet enough to release the acetic acid from the
dextrose and starch and the end result is apparently quite good sushi
rice tho', as I said, not the best IMHO. You simply sprinkle the
powder on the cooked rice and stir. It *is* a Japanese invention


--
James V. Silverton
Potomac, Maryland, USA