March 22, 2010

Rice: To Drain or Not to Drain (2/3)/お米: 水を切るべきか、切らざるべきか(2/3)

I have been intrigued by the blogger's comments about zaru kiri and zaru age, and have tried zaru kiri twice so far, draining washed rice in a colander and letting stand for 10 minutes each time before soaking in water, but I have failed to detect any discernible difference of the rice in texture when cooked.


This site, run by another rice store, describes a comparative test they conducted, saying that they felt that the rice drained and let stand for 2 hours and then soaked in water for 1 hour had a slightly firmer texture when cooked, but when they tasted the rice again, after the rice was kept warm for 3 hours, they did not find any difference in texture.

This particular rice store says that zaru age is not recommended because there are a lot of risks involved in it. Here is a summary of the reasons:
If soaked in water, rice will be influenced comparatively less by the environment, and will absorb water evenly.
If drained and let stand in a colander, however, rice will be in direct contact with the air, so that it can be dried and cracked, and can absorb smell.
There are also sanitation problems, such as that the rice will be more likely to be contaminated with the dust and germs that are in the air.

They say that in their past 30-year-odd experience, all complaints about rice being cracked or turning brownish have been attributable to zaru age.




(To be continued/続く)

No comments: