The Good Grain
Japan’s Quest for a Perfect Bowl of Rice
Rice has been a staple of the Japanese diet since the Yayoi period (ca. 300 BC–AD 300). An unrelenting quest for quality today continues to guide the cultivation and preparation of the grain, from the initial stages of breed improvement and production to the final stage when rice reaches the table.
- The Ultimate Bowl of Rice
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Rice expert Nishijima Toyozō answers questions on how to prepare a delicious bowl, with tips on the best way to choose, cook, and serve the rice. Nishijima owns Suzunobu, a rice shop in Tokyo with one of the biggest selections in the country.
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- New Appliances for the Old Taste
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The electric rice cooker, which does its job with the flip of a switch, has greatly facilitated Japanese cooking since its introduction in 1955. With high-tech help, rice cooker developers are seeking the holy grail in taste: rice cooked on a wood-fired stove. We interviewed two of this field’s stars.
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- Rice from the Mountainside
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The top award for the Best Rice competition in 2010 went to a little-known name rather than a nationally established brand. We spoke with the producers of the rice—Tosa Tenkū no Sato Nikomaru, or “Nikomaru of Tosa, Home of the Heavens”—which is grown on terraced paddies in the mountains of Kōchi Prefecture.
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- The Road to Japan’s Top Rice
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A number of new varieties of rice are posing a formidable challenge to the established, high-grade Koshihikari brand. Prominent among them are the newcomers from Hokkaidō. How was a region unsuited to rice cultivation able to develop what may become the finest rice in the land?
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Japanese Approaches to an Eco-Life As one way to help preserve the environment, many Japanese today are looking to the past, seeking inspiration in traditional cultural aspects like reverence for nature or taking careful care of things to extend their useful lives. Their ecologically friendly lifestyles hint at ways to safeguard the health of the global environment for future generations.
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Contemporary Culture Going GlobalJapan’s pop culture is making inroads in overseas populations and product markets and populations. As seen in this section, this is often on the strength of its creators’ dedication to careful craftsmanship, rather than due to a calculated global marketing strategy.
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"Bentō": A Feast for the Eyes and StomachBentō, or box meals, contain a fine balance of rice and other dishes, carefully thought out down to the colors and layout of the food. The bentō eaten in Japan include homemade meals, those sold at convenience stores, and the luxurious variety offered by upscale Japanese restaurants. Explore the fun of bentō for insights into Japanese food culture.
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