359899 Sat Jan 13 16:18:42 -0800 2007 5 27 General Chowhounding Topics 0 2185035 ToroTaku has posted an excellent topic re. who makes the best sushi rice in LA. The subject is -in particular- an engrossing one for me as I have tried to collect the factors that must be considered in achieving perfectly cooked rice. Flavor and Cooking Factors (concerning the short to medium grain rice common to Korea and Japan): - Breed -Grain Size (itself) -Geographic location (i.e. Prefecture rivalry of rice) -Degree of Polishing (Genmai, Haigenmeni, etc) -Age (ie Preference of 'New Crop') -Soaking (question of neccesity and time allowed) -Cooking element (Kadamono, rice cooker - electric, gas etc) Can you contribute/add more? With Sushi rice additional factors of temperature, seasoning, & skill of chef must also be considered. I wish not to limit the discussion to Japonica rice as I have an extreme interest in rice across cultures -esp. all of the pilaf-esque forms in the Mid E. So please do chime in w/ your personal knowledge. Sat Jan 13 16:18:42 -0800 2007 14086 kare_raisu 1 2185058 One of the most important factors is amylose content--lower for stickier rices (i.e., the Japonicas as a whole) and higher for non-sticky (generally the Indicas). Variety (rather than "breed") then lends significant difference among rices (and there are hundreds of thousands of varieties, landraces, pure line selections, and traditionals). Proper drying to 14% means fewer brokens. For non-irrigated or problematic irrigated systems, insufficient water at flowering and at the milk and grain-fill stages will mean poorer quality grain. Although aromatic rices are, well, aromatic, all rices have aroma that contributes to flavor. Finally, there really is a difference if you can get newly harvested rice that is of proper moistrue content--distinctively more delicious. Sat Jan 13 16:30:40 -0800 2007 2185035 36661 Sam Fujisaka 2 2192741 Koda Farms, Kokuho Brand rice, new crop is one of the finest domestic (California) rices grown. Highly recommended. Tue Jan 16 02:39:39 -0800 2007 2185058 55002 SanseiDesigns 3 2193518 Absolutely spot on. Even the Japanese in Japan can find no fault with Koda Bros. rice. I grew up in Fresno where our favorite was Kokuho. Tue Jan 16 14:03:56 -0800 2007 2192741 36661 Sam Fujisaka 2 2195300 I know nothing about rice, so I have only questions to contribute. <Proper drying to 14% means fewer brokens.> are there more brokens if it dries too much? or not enough? Tue Jan 16 21:33:25 -0800 2007 2185058 45908 orangewasabi 3 2195720 Sorry, I oversimplified. The percent of whole grains depends on a series of grain moisture related factors: moisture during grain ripening, grain moisture content at harvest, daily evapotranspiration at harvest, surface soil moisture, rainfall after grain reaches 20-22% moisture, harvest at 20-22% moisture. After that, evenness of air, humidity, and temperature control to "properly" dry grain means control to not allow greatly un-even drying, drying and re-humidification, excessive heat, and the like. Small farmers in Asia may put their rice out, then have it rain on the rice before getting it back in. Not good. I guess instead of "proper drying" I should have said reaching and maintaining proper moisture content at grain development, harvest, and up to milling". Tue Jan 16 23:02:59 -0800 2007 2195300 36661 Sam Fujisaka