Skip to content

The Japanese Food Lab

  • Miso
  • Koji
  • Tempura
  • Edomae Sushi
  • Katsuobushi
  • Donabe
  • Articles
  • Recipes
  • About Us
  • Esme’s Corner!
  • Rice

Tag: Ryu no Hitomi

Three Michelin Star Sushi Rice

How we cook rice at a three Michelin Star Edomae sushi restaurant, the type and cultivar of rice we use, and the difference between a traditional Donabe rice cooker (土鍋ご飯) and a traditional iron Hagama rice cooker (羽釜).

donabe, hagama, koshihikari, Michelin, michelin star, rice, Ryu no Hitomi, Sushi, sushi rice, 龍の瞳
© thejapanesefoodlab