Japanese Rice Recipes

Japanese cooking prizes umami, seasonality and precision — clean dashi-based flavours that highlight rather than mask each ingredient. When Japanese cooks work with rice, they reach for soy sauce, miso, mirin, dashi, ginger and sesame, and the techniques that come up most across these recipes are simmering, boiling, steaming and searing.

The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with soy sauce, mirin, scallions, toasted sesame seeds, neutral oil and sake. The dishes here span japanese classics ready in as little as 2 minutes to slower, more involved cooking that rewards a relaxed afternoon.