How-To

Japanese short-grain rice ( japonica rice) is fundamentally different from long-grain rice. It’s plumper, stickier, and requires different handling. Choosing Your Rice Premium Japanese rice varieties: Koshihikari (コシヒカリ) — The gold standard. Grown throughout Japan. Chewy, sweet, slightly glossy. 80%+ of premium Japanese rice. Akitakomachi (あきたこまち) — Northern Japan variety. Softer, less sticky than Koshihikari. Sasanishiki (ササニシキ) — Miyagi Prefecture. Less sticky, lighter texture. Preferred for sushi and onigiri. Hitomebore (ひとめぼれ) — Cross between Koshihikari and Akitakomachi. Good balance. The Method Step 1: Measure 1 rice cooker cup (180ml) = 2 servings. Standard home meal: 2 cups. ...

The Japanese mandoline — called a benriner (ベンリナー) after the most famous brand — is a handheld vegetable slicer that produces restaurant-quality uniform cuts. It differs significantly from Western box-style mandolines. What Makes It Different Japanese mandolines are: Flat — A single flat plane with adjustable blade Thin — Produces paper-thin slices (down to 0.5mm) Simple — No folding, no locking mechanisms, no suction feet Inexpensive — A quality Benriner costs ¥2,000–3,000 ($15–25) The Classic: Benriner S-1 The Benriner S-1 is the standard Japanese mandoline found in home kitchens and many professional kitchens. ...