Japanese Cooking 101: Ingredients and equipment list for Lesson 2

For Lesson 2, we are going to cover the all-important subject of cooking rice. So, from the list of pantry ingredients for the course, you’ll need:

Japanese type rice (uncooked) - this is your one and only critical ingredient for the week. Please read the instructions on the pantry list post carefully for exactly what to get. A packet of microwave rice - as a baseline for what Japanese rice should look, feel and taste like

You’ll also need the following equipment:

A fine-mesh sieve, as described on the pantry list postA bowlA rice paddle is not critical, but handy to haveA cooking implement for cooking the rice, which can be one of the following: A rice cookerA heavy bottomed pot, like a cast iron pot, with a tight fitting lid _ A large (at least 10 inches or 25cm diameter) frying pan, with a tight fitting lid

If you’d like to try the bonus how-to, how to prepare proper sushi rice, you will also need:

rice vinegarsalt and sugardashi as prepared in Lesson 1, or dashi granules, or kombu Equipment: a sushioke or handai (a large, wooden bowl for mixing sushi rice) is ideal, but a large bowl will do too. Plus a rice paddle and a handheld fan or a hairdryer.Plus toppings of your choice, such as smoked salmon and cucumber, or some sashimi-grade tuna or other sashimi-grade fish.

And that’s it! It should be a very interesting lesson!

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