EvilGrin
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EvilGrinParticipantNuruk and Koji are basically interchangeable for making sake. There are no less than 3 commonly used varieties of Koji, white, black and yellow.
June 12, 2015 at 7:45 pm in reply to: How much does one cup of Korean hot pepper flakes weight? #62302EvilGrinParticipantSorry but i haven’t weighed a cup. I can tell you that Assi brand coarse flakes with the Kimchi picture on the label is only about $8/2lbs at my markets.
I use it for many things because the heat level is so compatible in many dishes.
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EvilGrinParticipantKoshihikari is the best selling variety in Japan. Almost none is exported. Ive never found any Japanese grown in the USA and i have 2 giant Asian markets plus several smaller ones near me.
Ive never compared Nishiki to Kokuho Rose but it gets good reviews too.
EvilGrinParticipantI would also like to mention Kokuho Rose (pink label). Its a very good medium grain for the money. Costco sometimes has it for around $21/25lbs. Many of my Korean and Asian friends buy it.
It costs only slightly more than Botan at Walmart but i like it better. Its a exceptional value for a rice of this quality and it goes well with nearly any main dish.
EvilGrinParticipantHitomebore is a Koshihikari hybrid of Japanese origins. Unlike calrose which is a California medium grain hybrid. IMO, flavor quality is excellent and it has a nice “toothy texture”. Most people would not be able to tell the difference between the two.
http://commongrains.com/japanese-rice/
Like most modern Japanese rice varieties, hitomebore was born in a local agricultural station. This short-grain variety was bred in Miyagi prefecture from koshihikari, and can be grown in far north regions without sacrificing flavor. Its name means “love at first sight,” and it is currently the second most popular rice in Japan. It is eaten plain or in sushi or onigiri.
EvilGrinParticipantKoshihikari is the “Cadillac” of short grain rice varieties. Imports from Japan are virtually nonexistent in the USA. While typically its used for sushi, its still fantastic for other uses. I rinse mine first until the water runs clear and soak for an hour or two before cooking.
The Sekka is good but its a medium grain more similar to a calrose such as Botan or Kukuho Rose Both are very good California hybrids.
If you like the Sekka i strongly suggest trying the Hitomebore i linked also. The flavor and texture is excellent.
EvilGrinParticipantMy personal favorite is
Kagayaki Select Koshihikari. My market sells it for $25/15lbs
Tamaki Gold is even better but much harder for me to get locally and crazy expensive when i can find it. http://www.tamakimai.com/product.html
Ive been happy with this one too
This one is also very good and sometimes a tiny bit cheaper than Kagayaki Koshihikari. Its a Koshihikari hybrid but still a short grain
http://akechi.us/shop/food/rice/short-grain-white-rice/hitomebore-rice-15.html- AuthorPosts
