TOKYO | WASHOKU @ LIVING renewal in progress !!!

Red Rice, Black Rice | 赤米・黒米

White rice is an obvious to most everyone…but perhaps the ‘red’ nor ‘black’ rice may be of such.
Both the ‘red and black’ rice look similar to the ‘brown rice’ but with the red rice is red (obviously!)  and common to both, produced only in small quantities, mostly for personal (rice farms) or local community consumption. Black rice is slightly more often seen so it must be circulated to consumers on a larger volume. Both these rice added and cooked with white rice makes it a healthy and nutritious rich rice, above all it’s delicious!
 
昔の職場の人達が無農薬・無化学肥料で作った「赤米と黒米」。
お米の原種と言われている赤米。食物繊維が白米の8倍、栄養豊富な赤米を輪島の塩で塩おにぎりに。赤米は今やほとんど栽培されてないらしく、貴重な食材。お米の味を味わうには、、塩おにぎり。とっても超贅沢な気持ちにさせてくれます。今度は黒米もやってみます。


 
Below is a simple ‘onigiri’ (rice ball) which is one of our Japanese basic standard food. Onigiri is traditionally filled with ume (umeboshi)(sour pickled plum), salted salmon, katsuobushi (dried fermented tuna), kombu(pickled seaweed) or tarako (salted fish roe) but pure ‘salted onigiri’ is for pure rice lovers, to actually taste the subtle difference of rice which every brand  has it’s own uniqueness.
 
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The ‘red rice’ used for Thai green seafood curry, one of our dinner menu.
赤米を白米と炊いて「タイ・シーフード・グリーンカレー」と一緒に。ちょっとプチプチ、モチモチした食感になります。
 

 
Accompanied with ‘tandoori chicken’ and ‘steamed fresh canola flower greens and green beans’.
カレーのお供に「タンドリーチキン」と「蒸した菜の花」。寒さが続く中、スパイシーな食事と温野菜は体を温めてくれます。
 

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