Niche rice

In recent years, Japan's national sushi dish has become incredibly popular in our latitudes. Asian cuisine has long expanded beyond its ancestral territories and is confidently gaining popularity and recognition around the world. Our Fatherland was no exception. The popularity of Japanese cuisine is most eloquently indicated by the number of establishments in which Japanese dishes are prepared.

Everywhere, like mushrooms after rain, Japanese restaurants appear and sushiria open. In the menu of almost all specialized delivery services, you can find albeit simple, but still varieties of sushi, rolls and sashimi. Most modern hostesses will have no difficulty preparing simple rolls filled with fish. At first glance, it seems that there is nothing difficult to prepare sushi. A small amount of initial ingredients, a minimum of skill and time, and as a result, the Japanese dish is ready.

We hasten to disappoint you, because cooking sushi is not just a mechanical action to twist rolls of algae, rice and fish. Cooking Japanese cuisine is an ancient sacrament and a real art that will not be so easy to learn. However, in any business, the main desire and perseverance. Many newcomers to cooking do not pay enough time and attention to choosing the initial components of the future dish. This is one of the main mistakes of amateurs.

In order to end up with delicious sushi, you need to follow not only the recipe of the dish, but also carefully select the ingredients. Many completely ignore the recommendations and rules for preparing Japanese sushi and do not use specially selected components of the dish. Often, instead of rice for sushi, domestic hostesses use ordinary rice. For some reason, in our latitudes they do not feel the difference between ordinary and special rice for sushi. Although, striking differences on the face.

In Japan, several varieties of rice are used to make sushi. One of them is niche rice. The niche rice variety was selected specifically for sushi. Niche rice is considered ideal for making both rolls and other varieties of sushi. Niche rice differs from the usual product in its exceptional taste and consumer properties. Ordinary varieties of rice do not have the characteristics necessary for land. For example, niche rice is distinguished by its ideal size and rounded shape, as well as stickiness, which is perfect for making sushi.

To ensure that your final dish is not inferior in taste and appearance to the original, you should use a special rice for sushi. Currently, there is more than one subspecies of rice for sushi, so a reasonable question arises. Why should you stop choosing on niche rice? The fact is that niche rice is able to perfectly absorb water when cooking, which helps to quickly prepare the product for consumption. Also, niche rice differs in suitable grain sizes.

The niche rice grain has a rounded shape and does not exceed 5 mm in length, which is ideal for making sushi. A variety of niche rice was bred in Japan several centuries ago. Until the middle of the 20th century, niche rice was a product for the elite and cost prohibitive money. Nowadays, niche rice is considered one of the most affordable and popular specialized rice varieties for sushi.