About
RiceSnobbery is my personal project for keeping track of the premium Japanese rice I try, how I cook it, and whether I think it is actually worth buying again. My local Japanese market has two random varieties of rice imported from Japan on sale every other week at typically a 30-50% discount and my goal is to try them all.
The uncooked rice is washed in a drainable bowl under running water until the water is slightly milky in appearance. It is then soaked in filtered water at a 1:2 uncooked rice:water ratio for at least 30 minutes, but generally 60 minutes before cooking commences in either a Zojirushi NP-HBC18 induction heating cooker or in a Nagatani-en Kamado-san clay donabe.
I focus on texture, aroma, flavor, appearance, ease of cooking, and how each rice performs in real everyday meals instead of only in an ideal tasting setting, although my opinions are mostly based eating the rice by itself.
I care about things like grain consistency, fragrance, stickiness, sweetness, how forgiving the rice is in a cooker, and whether the final result feels special enough to justify the price.
This is not a scientific lab and it is not a store. It is a personal tasting journal for someone who enjoys being probably a little too serious about rice.