Tonight, I washed 5 go of rice to cook it next morning.
このブログで数回述べたように、米のとぎ汁とはお米を研ぐ時にできる白いミルク状の水のことです。
今晩は、明日の朝にご飯を炊くよう、５合のお米を研ぎました。
I make it a point to wash rice three times within three minutes.
お米は３分以内に３回研ぐことにしています。
This is the second wash.
二回目です。
If you want to use kome no togijiru to parboil daikon (and other foods such as bamboo shoots and gobo (burdock roots)), you are recommended to use the water after the second wash.
米のとぎ汁を使って大根（またタケノコやゴボウなど）を下茹でする場合は、二回目の後の水を使うといいです。
Actually, I washed the rice four times tonight and got this amount of kome no togijiru.
実際は、今晩は４回洗い、米のとぎ汁がこれだけできました。
Kome no togijiru has other uses such as:
1. Washing dishes
2. Cleaning the wooden floor
3. Watering plants
4. Washing your face
米のとぎ汁には他に次のような使い道があります：
1. 食器を洗う
2. フローリングを掃除する
3. 植物に水をやる
4. 洗顔する
Note that you have to buy regular rice, not non-wash rice, to get kome no togijiru.
米のとぎ汁を得るには、無洗米ではなく、普通のお米を買う必要があります。
2 comments:
Interesting! I have used the rice water to cook daikon furofuki (sp?) daikon....but is it really necessary? Have you tried the other uses of rice water?
David: I've never made a side-by-side comparison, so I can't give you an definitive answer. Opinions vary, but I think it is safe to say that parboiling daikon in water, whether it be tap water or rice water, is necessary because otherwise, the resulant dish would taste "daikon-y".
I've tried using kome no togijiru to wash dishes, and I know it's effective. But, I've never washed my face with it, given it to plants, or cleaned the wooden floor with it. I guess I should try these uses because kome no togi jiru is said to be very nutrient.
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