as K-chan is japanese, i eat a lot of japanese cuisine.
i should really cookmore than i do, but i often use the excuse that "i need an oven" (we don't have an oven and japanese cooking seldom requires the use of one).
i only enjoy cooking when i have time on my hands.
you see, ineed to measure out ingredients as they are written in the recipe.
if it says "1 cup of water" i will measure out "1 cup of water".
this is where K-chan and i are different.
K-chan will throw everything together at the speed of light but the result is always a delicious meal including that lovely detail to presentation which japanese are so fine-tuned at.
but having said that, one thing i'm good at (one of many!) is cooking the rice.
we eat rice most nights and it's "my job" to measure out the rice, clean the rice, measure out the water, and press the start button on the rice cooker. i know, i have a pretty hard life!
for the last year or so i have been adding a ten-grain mix (１０穀米) to our daily rice.
we have been purchasing this mix from a farmer in nagano japan, and not only is it extremely healthy, it tastes great too!
can't go wrong with this mix!
brown rice
soy beans
black beans
oats
forbidden rice (black rice)
red rice
glutinous rice
and 3 others that i don't know the equivalent english for...
（もちきび・もちあわ・ひえ米）
i should really cook
i only enjoy cooking when i have time on my hands.
you see, i
if it says "1 cup of water" i will measure out "1 cup of water".
this is where K-chan and i are different.
K-chan will throw everything together at the speed of light but the result is always a delicious meal including that lovely detail to presentation which japanese are so fine-tuned at.
but having said that, one thing i'm good at (one of many!) is cooking the rice.
we eat rice most nights and it's "my job" to measure out the rice, clean the rice, measure out the water, and press the start button on the rice cooker. i know, i have a pretty hard life!
for the last year or so i have been adding a ten-grain mix (１０穀米) to our daily rice.
we have been purchasing this mix from a farmer in nagano japan, and not only is it extremely healthy, it tastes great too!
can't go wrong with this mix!
brown rice
soy beans
black beans
oats
forbidden rice (black rice)
red rice
glutinous rice
and 3 others that i don't know the equivalent english for...
（もちきび・もちあわ・ひえ米）
10 comments:
Yahoo! Babel Fish Translations:
もちきび:「Having coming」
もちあわ:「Having bubble」
ひえ米:「The [hi] obtaining United States」
that didn't go so well..
haha-it's good to hear you can use a rice cooker! :)
the ten grain rice thing sounds nice....
* GL
wtf! hahahahaha
i can kinda see how they would get 「having coming」 and 「having bubble」, have no idea how they get 「The [hi] obtaining United States」. something from 米国？
i think "cold rice"(冷え米) is better! lol
* Luuworld
well yes, i press the "start" button and wait.
do you really think the ten grains sounds nice? mmm
i'm on a bit of a health-roll at the moment, don't know why, must be a pre-summer phase.
im a sucker for different kinds of rice :)
* Luuworld
i don't think i could live without my rice fix once in a while.
i'm such a rice queen... er... king
haha, i bet you are! lol
Hmm, I found much to love with this post, mate:
1. I'm the rice cooker, er, person responsible for cooking rice with the rice cooker at home too. Devil's more of the stir-fry guy, taking care of the greens and meat/fish. (I do the soups too, if that helps balance things out, hehe.)
There really is a fine art to produce the perfectly cooked rice, neither too dry or moist, even with the electronics! :P
2. The 10-grain mix sounds very interesting. Q: How much of the mix to you use with your normal rice? Since you are a stickler for measurements (like me), I figure you probably have this down pat to a science already.
And Devil's like K-Chan; he's all about randomly tossing stuff together... with most delicious results!
P.S. In case you're wondering why I'm commenting on such an old entry, I've been on a frenzy of reading/catching up on your earlier posts, all the way from 2008! Hehe. :)
* Life for Beginners
woah, so didn't think to find you commenting on this old post! but thanks, it's nice to know that you are reading back so far.
as for these ten-grains, we are no longer eating them since we left hong kong 3 months ago and are now living out of a suitcase...
but when we were, i made and precisely measured out the rice as normal (1 cup of rice to 1 and a bit of water) and then added one wooden spoon full (as seen in the photo; which is like a teaspoons worth)
so are you a white rice guy or a brown rice guy? maybe both?!
I think reading your posts, especially the ones about HK (which I missed visiting last Dec due to being ill; but have visited twice before and a third time this coming June) and Thailand (which I really enjoy, well, Krabi at least), makes me feel like I'm revisiting my travels but through someone else's eyes.
And thanks for the "recipe"! I'm gonna try and recreate this ten-grain rice one day, albeit perhaps with less grains since I have no idea what the last three grains in Japanese are, haha.
I'm a bit of both white/brown rice, depending on the mood and the dishes? :)
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