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Kikutaya Beikoku Ten: the taste of Japan with newly harvested rice and earthenware pots


Autumn is the season for newly harvested rice and cooking in an earthenware pot. Prepare for cold winter nights with a bowl of coveted freshly harvested Japanese rice – often cooked in a rice cooker – available at Isetan Shinjuku. Today’s cooking methods extend to earthenware crockery and Isetan Shinjuku shows the benefits of cooking harvested rice in an earthenware pot

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Freshly harvested Japanese rice is harvested during the autumn and is polished at the end of every year ready for packing. Available to purchase at Kikutaya Beikoku Ten in the food hall of Isetan Shinjuku, the Japanese rice parcels are beautifully wrapped in environmentally friendly paper packaging tied with a bow, making it the perfect gift or souvenir.

Follow Isetan Shinjuku’s recipe for how to make the perfect Japanese rice at home in an earthenware pot.

Ingredients
300g newly harvested rice
300ml water
Use roughly 1.2 parts water for 1.1 parts rice and a little less for newly harvested rice

Method
Wash the rice:
-Put enough water in a bowl to cover the rice and add the rice to the water.
-Move the rice while it is covered in water and when the water becomes creamy white, change the water completely.
-Repeat this process until the water is clear.
-Move the rice to a strainer and drain the water.

Soaking:
-Pour 330ml of water onto the drained rice.
-Let the rice soak for 30 minutes.

Cooking:
-After soaking for 30 minutes, move the rice and the water together to the earthenware pot.
-Cook on a medium heat for 10 minutes.
-Then cook on low heat for 5 minutes.
-Turn the heat off and let the rice steam for 20 minutes. (Do not remove the lid).

After turning the heat off, wait for the rice to cook while listening to the sound and savouring its warming smell.
Listen to the sound of the rice cooking and savour its fragrance until it is ready to eat.

Location: B1, Kikutaya Beikoku Ten, food area, Isetan Shinjuku main building

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