Rice

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 in Denver you can only buy at Sakura Square for a whopping $125 for a 50 pound bag in 2026, but goes on sale for $89) and Tamanishiki (H-Mart or Amazon both sell it) are the best short grained rice that you can buy currently in the States.

Cooking Instructions

Add to a pot 1 measure (I like to use a coffee cup, which is about right for 2 to 3 people) of white sushi rice such as Koda Farms from Kukuho Rose or Tamanishiki Super Premium Short Grain Rice.  Add 1 and 1/4 measure of cold water, You want just a little bit more water than you put of rice.  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 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.