That seems likely to eat rice, all over the world I think Japanese is having the most delicious rices, So, for example, to produce rice bland Koshihikari recently in United States as California rice, also delicious rice is made also to contraries is a surprise. According to how to cook delicious rice, it better go through fire in the cneter is the most important points, to copper kiln is 80 dollars units in commercial cooking, an electric pump pot, Pressure cookers, such as very high performance is fired, in addition to the fire kamameshi like workman-high-tech, exquisite steaming process enough after fire off, trim the same skill, delicious cook it goes up. Similarly if it says so in United States politician Condoleezza-Rice Secretary also is so rice, she is Mrs Rice.
 Each region is full u.s. and local name rice. Shiga OMI rice is famous for seen rice paddies of stairs in the mountainous growth was bad too much rice themselves, but Raised in the cold mountain water, I had exceptional taste of rice  is delicious from  farmers. It is really delicious  rice needs side dish nothing, Japanese not only rice eating habits like Westerners, Also try putting just as well a little salt feelings just waving grains, there is flexibility is supremely happy blast as sweetness tasty and can enjoy. In the vicinity of agricultural coins Polishing machine is located and the House in rice with rice bran also comes out and so also be very useful, we made Japanese Pickles by only bran and salt(Vinegar is not used.) If people like your scorching, and sell shop lisberger is also still Japanese soy sauce with top it? My family don’t like Thailand rice, but I love  slender Thailand rice too, is friendly to Curry was dry touch. What kind of breed rice everybody  normally eat at home is?   In the United States already sushi bar in trendy healthy and popular New Yorkers received has been, It’s now even Soviet Russia Moscow sushi shop is hugely popular with only few cases was  just close to 100 restaurants.

ライス(お米)は、世界中で日本人が最もおいしいお米を食べているのだろうと思われますが、アメリカ合衆国カリフォルニア米も最近はコシヒカリを生産するなどして、意外にも美味しいお米が作られているので驚きです。折角なので、因みにおいしいお米の炊き方についてですが、中まで火が良く通ることが最も重要で市販の8万円台の圧力釜になっている炊飯ジャーは窯が銅製になっているなど非常に焚き方が高性能で、釜めし職人技並みで、絶妙な火加減に加え十分な蒸らし工程で、同じ腕前に仕上がり、おいしく炊きあがるそうです。そう言えば、アメリカ合衆国の政治家であるコンドリーザ・ライス国務長官も同じくRiceなので、海の向こうでは米さんとか米氏は、と呼んでいる訳なんですよね。各地方には、米どころがいっぱいあり、地方ごとの名産米がありますが、滋賀県では近江米が有名で山間部にはひな段式(階段式)の水田が見られ、育ちが悪くてあまり米が取れないのですが冷たい山の水で育ち味はコチラの方が美味しく生育し、農家からお裾分けしてもらった米の味は格別です。本当においしいお米はおかずも何も要らず、単にそのままでも少々塩を気持ちだけ振ってかけてみても、米粒はももちもちして甘味がありおいしく頂けるのが最高に幸せなひとときです。近所の農協には、精米機が置かれていて最新式のコイン精米機にかけると米ぬかも出てくるので家で糠付けもできて大変便利です。お焦げが好きな人もいれば、ライスバーガーなんてのもお店で売っていて、やはり日本人なら醤油との相性が一番なんでしょうか?我が家の家族は、タイ米が嫌いなのですが、私はカレーとの相性の良いパサパサしていながらサラリとした風合いがもち味の細長いタイ米が大好きです。みなさんが普段ご家庭で召し上がっているライスは、どのような品種米でしょうか? アメリカでは既に寿司バーが流行りでそのヘルシーさが受けニューヨーカーの人気の的となっていますが、今ソ連ロシアのモスクワでもすし店が大人気でわずか数件だったのが100軒に迫る勢いなんだそうです。

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