I made a Japanese-style variation of pad ga prao rice. "Ga prao" means basil. So I replaced the basil with shiso leaves and renamed it to "Shiso Rice."●Work quickly on high heat. You can use ground chicken instead of ground pork●Adjust the amount of shiso leaves to your preference. Recipe by Raby

There was a time when we had a lot of sakura shrimp in our home, so I came up with this seasoned rice recipe.You don't have to let the rice sit for 30 minutes after washing. It's fine to cook it right away.Since the flavor of the shiro dashi varies according to what you use, taste it and adjust the saltiness accordingly. Recipe by Maronkafe

Hayashi rice is too rich with just the roux cube, so I always add canned tomatoes.My family prefers a tomato-based hayashi rice than demi-glace based.I modify the ingredients every time.Step 1 - If you don't have a food processor, mash the ingredients while simmering. Step 3 - If you increase the amount of canned tomatoes, decrease the water (the water and tomatoes together be about 600 ml combined). Step 4 - Mix the cooked rice with butter, parsley (fresh if you have it), and salt. It's also delicious with shimeji mushrooms. Recipe by Yuuyuu0221

A countertop heatmat, used to sprout seedlings indoors, has the perfect 83F degree temperature and size to ferment rice into sake in winter and consumes barely any electricity. A cold kitchen in winter is ideal to complete the aging and clarifying process of the sake. There are different sake making methods, I use the mid-temperature Sokujo method, with yeast, koji and Shanghai yeastballs (available on line), which takes two weeks.California sushi rice is harvested in October. Winter is the best time to ferment the new crop. Here is how we make sake from the freshest rice crop of the year. The process is more like making beer than wine, but sake is called rice wine, not rice beer, and is pasteurized.

I discovered the best way to cook Japanese rice using the rice available in Spain.

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

Ohagi (rice cake covered with anko bean paste) is nice too, but I wanted something sakura-color for the annual festival.If you can cook rice and make rice balls, you're adept for this recipe! Recipe by Chamachama

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

This is a popular spring dish in Japan. It's only season with salt and sake (rice wine) so you can enjoy the fragrance from the beans and shrimp. You can use green peas instead of the broad beans, or use other kinds of small shrimp instead of the sakura shrimp. Green peas can be cooked together with the rice, but may not produce a bright green color in that case. (Gluten-Free)

I'm a Saga native that just found out last year that "Sicilian Rice" is a regional speciality of Saga prefecture. The basics are a bed of rice topped with raw vegetables, and topped with yakiniku flavored meat. That's it.If you pour too much sauce over the plate, it will get soggy, so adjust the amount.If the grated onion for the sauce is too watery, discard a little of it (Be especially aware if using a sweet new harvest onion).If using bottled sauce, adjust the amount to taste. For 5 to 6 servings. Recipe by LeoRyu

I made rice balls with sakura mochi in mind.Feel free to flavor the rice balls however you like. You may use furikake or sakura denbu, deco-furi etc. to make these. I think cutting out several small circles from the carrots and putting them together helps to set the mood. For 4 servings. Recipe by Mikki-an

I wanted to make an easy and standard Okinawan food!You can change up the ingredients with anything you like. I like to add hijiki, burdock, and aburaage, switch up the shiitake with shimeji mushrooms, exchange the Chinese chives for the green onions, etc.You can store the leftovers in the refrigerator. By the way, I like to add a lot of sesame oil and green onions. ( Recipe by Nanapi