Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself.※Add the salt when you cook the rice.This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar.※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice.※The vinegar will sink into the rice better if you warm it up beforehand.※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin

Keeping the temperature constant is a pain. The temperature setting of the warming function is high, and I get the feeling that it is not so economical to leave the lid of the rice cooker open... My grandma used to make sweet rice sake by putting it in the bath. If you do it that way, the temperature will not be so high, so you could put it in a thermos and leave it overnight .Instead of using glutinous rice or rice porridge, you can make this with just rice malt. I usually keep it heated a little over 120F/50C. It was fine even when I was careless and let the temperature rise over 150F/65C. It tastes best when used fresh, so use it as soon as possible if you keep it in the fridge. I make sure to consume it within 7-10 days. Recipe by Aidadesu

Jollof rice is a dominant name among African dishes. Any country can prepare their own kind of jollof rice using ingredients best known to their environment, but the Nigerian Jollof rice is one unique dish that is always talked of by anyone from any part of the world who happens to eat it. Diff methods nd ingredients can be used nd the end result is always Whoaw.. You can never go wrong with Jollof Rice 😁😋😋

This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.Cook the rice with konbu seaweed dashi stock to increase its umami and make it more delicious.When cooking the rice, you usually put in the konbu seaweed, switch the cooker on and take the konbu seaweed out during the cooking process. However, our rice cooker is the type that can't be opened halfway through, so I usually cook the rice with water that a piece of konbu seaweed has been soaking in for half a day. Recipe by @cotton

This rice omelette is easy to make but filled with love. There's no need to stir fry the rice, but it still tastes like it's all been sautéed together.If you add the seasoning ingredients to the rice at the very start, it won't absorb as much moisture as it should, so add them after the rice has soaked enough in water. The bell peppers will discolor if you add them early, so mix them in after the rice is cooked when it's entered the keep-warm stage.For the thin omelette (usuyaki tamago), please refer to the tips in. For 2 servings. Recipe by vegeful

I didn't want to buy rice paper to make a small amount of fresh spring rolls, so I tried making my own and it turned out to be great. The spring roll wrappers dry out quickly, so place a wet paper towel on top, and keep them covered with plastic wrap. Keep them like that until meal time. When they get dry a little bit, you can just soak them in water, and then they'll become moist and soft again!When you are removing the rice paper from the plastic wrap, even if the edges start to rip, don't panic and do it slowly while holding it. Once even a little bit comes off, it will be easier to remove. The side touching the plastic wrap is sticky, so place the filling on that side as soon as you remove it from the plastic wrap. It becomes easy when you get used to it. For 1 paper. Recipe by mini

My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations.The saltiness differs among umeboshi, add salt to taste.Rice made in a pressure cooker becomes mochi-like when cooled.Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan

A long time ago when I was living on my own, I never really ate rice so I didn't own a rice cooker. It wasn't a problem, but when I started living with my boyfriend, he kept badgering me because he wanted to have rice.My mother told me that rice can be cooked in a frying pan, so she taught me how and when I tried making it, it was really easy. My boyfriend thinks cooking it this way is better than when it's cooked in a rice cooker.My co-workers are always surprised by how I make rice, which is why I decided to upload the steps.The cooking time is approximate, so the amounts and cooking temperature may vary. Peek at the rice. If the liquid has evaporated and the rice is plump, it's done. Since there isn't a lot of rice, it will probably burn easily. I usually use 3 rice cups and cook for around 5 minutes on low heat. Recipe by saki1010

I adapted a method I learned for making basmati rice. In the original method, a lot of oil and salt is added to the rice before it's cooked (boiled), but that increases the sodium and calorie count, so I make it without adding anything.As long as you have plenty of water in relation to the rice, you don't have to measure out either. Try to drain off the hot water when the rice is still firm. The rice cooks much faster than in a rice cooker, and you can cook it to your desired degree of firmness, so this method should be foolproof for any type of long grain rice. Recipe by Heartful Kitchen Rei

This is my family's standard chestnut rice.If you only add a small amount of mochi rice, it will be fine with the amount of water used for normal rice. However, if you would like it softer, let it soak for longer, or add water up to just before the 3 cup line in your cooker. For 3-4 servings. Recipe by uronn

▼ You can also make tender red bean soup with a cast iron pot, but this easy, hands-off rice cooker method is my current favorite.▼ A small amount of salt is key for great flavor—just a pinch makes a noticeable difference, but be careful not to add too much.▼ Sugar is usually added at the end, just before serving. I prefer to add it during the final steaming so it blends better with the beans.

I adjusted the time and amount of water used in a recipe published in a war-era women's magazine titled "Japanese Housewife" that I found at a garbage collection facility.This is also called "Shock Rice Cooking" since you add in 'shock water' (cold water added to keep a pot from boiling over). It is far easier and more delicious than I thought it would be. Recipe by himi2001