I accidentally published this post yesterday, but had not finished writing it! I quickly changed the status back to draft… but not sure if it was seen or not.. Anyway…here it is again…but now fully written…(email subscribers will receive this for the second time…apologies…)
Can you remember that I wrote a post some time ago about trying out different rice varieties/brands? It was titled “Are you a rice snob?” and got quite a few reactions about favourite brands of rice and ways of cooking.
Anyway, I just wanted to let you know that I have been eating lots of the other types of rice, but mostly packed into a bento ie not the best way to properly try out the rice. So I decided to cook some rice for the sole purpose of tasting it and seeing if we would prefer it over our usual rice.
The bowl above shows Akitakomachi. Hilary from Japan CANada Mix wrote a very interesting comment about this rice:
First, there was a famous woman in the Heian period who was apparently the most beautiful woman of all and her name was Ono no Komachi so komachi came to refer to beauty in women. When I (ie Hilary) lived in Akita, I was told that women from that prefecture were unusually beautiful. We ate the Akitakomachi brand of rice in Japan and from what I remember, it had a picture of what was supposed to be a beautiful woman on the bag.
My bag didn’t come with a beautiful woman on it, but maybe eating this rice might turn me into one 🙂
Akitakomachi is supposed to be very similar to Koshihikari (our usual rice), except less sticky. I am not quite sure about that. I felt it was as sticky as Koshihikari but when I asked my OH about it, he said it was a “smoother” stickiness…. whatever that may mean. He tried to describe it to me, comparing it with glue, lumpy glue and smooth glue, and apparently this rice was smoother glue/rice… Hmm…does that make sense?
As said, I didn’t really notice the “smoother” stickiness. Forming Onigiri or other shapes, it was as easy to use as Koshihikari and also just eating it, it stuck nicely in lumps to your chopsticks.
However, I did feel there was a big difference in taste. Koshihikari has a very fragrant, nutty almost sweet taste and I felt that this was completely missing with the Akitakomachi. It was still a very nice rice, don’t get me wrong, but it didn’t have the amazing sense of flavour that Koshihikari seems to bring.
Summary: perfectly good rice: ie suitable for sushi, making onigiri, to serve with your Japanese/Korean food etc but for me not tasteful enough to switch to.