It was not until the late 19th century that the average Japanese person could hope to eat rice regularly, as prior to that most of the population subsisted on cheaper grains such as millet and barley.  There is only one type of rice in Japanese cuisine:  the short-grained, moist Japonica variety, which is often labeled “sushi rice” in the West.

Long grain and sticky rice may boiled and cooked the same way, but when shopping for rice look for short to medium grain rice that has a slight sheen.  We think that Koda Farms Kukuho Rose (not the regular supermarket variety of Kukoho Rose) and Tamanishiki are the best short grained rice, and the best rice you can buy currently in the States.

Add to a pot 1 measure of white sushi rice such as Koda Farms.  Add 1 1/4 measure of cold water.  Bring to a boil over high heat, just creating the small bubbles, not a rapid boil.  Cover with a tight lid, reduce heat to simmer (1.0) and continue cooking for 20 minutes.  With a wooden spatula, fold the rice in big chunks from the bottom to serve, don’t stir or knead.

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