18 Feb 2013 ... On Feb. 14 the Japan Grain Inspection Association announced it's the results of its...
18 Feb 2013 ... On Feb. 14 the Japan Grain Inspection Association announced it's the results of its...
As i told before now the third party call application are Quiet or Dead.
Now lately you may received this kind of new Pattern message on your phone.
Not like those days once you switched on the calls are like Kamikaze keep pouring.
Nowaday you may received like this kind.
We are offering close to 300.000 passengers $8 off their next 2 taxi rides from 28 to 30 June.
Get ready (GET READY) for more Jobs during this time.
What do you mean GET READY....for more JOBS.
Please no more. Enough Enough.
Domino effect for spore economy.
Affected one another.
Who say So?
If you not sure don't come here and do Baa Baa Black Sheep and singing song here .
Please read the Link. below
How much we contributed to the Singapore Economy.
Can you pay like a Cat A COE for 55,200 Open Bidding Exercise on 22 june 2016.
I , already secured one and balance 2,251 others already contributed.
Did you know what is the amount of 2,252 X 55200.
Let you know. $S124,310,400. revenue gone to the Govt.
What effect got to do with you.
Why you are so unhappy.
22 Jun 2016 ... Results for JUNE 2016 2nd Open Bidding Exercise ... obtained before the Feb 2014 1st COE...
Come to Kagoshima this is the place you must not miss.
Japanese rice, or japonica, is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. The stickiness is necessary to eat it with chopsticks. Raw, not cooked rice is called kome (ç±³) cooked gohan (ã�”é£¯) or meshi (é£¯). Gohan means a whole meal- this way you can see how important the rice is for Japanese people. The 2 main varieties are ç²³ç±³ uruchimai and é¤…ç±³ mochigome.
Uruchi-mai or uruchi-kome is a short grain variety, round or oval grains. Often you see Japanese rice called „sushi rice“, of course this kind can be used for all Japanese cooking, not only for sushi.
Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing recently because genmai is more nutritious and healthier than hakumai.
Popular varieties are koshihikari ã‚³ã‚·ãƒ’ã‚«ãƒªor nishiki. For example, Tamaki rice is a koshihikari, short grain rice. Other rice varieties close to its strains, such as Akitakomachi, Hitomebore, and Hinohikari have been created afterwards by cross-breeding Koshihikari with other Japanese varieties of rice.
Nishiki varieties are medium grain rice. Nishiki is a brand of California-grown rice, in Japan, some unrelated breeds of rice also have "Nishiki" in their names, such as Yamada Nishiki, which is used to brew sake.
Haigamai is short grain rice with nutritious rice germ.
Haiga is the word for rice germ in Japanese. Haiga rice is a fully milled kernel that retains its own rice germ. Haiga rice tastes and cooks similar to Japanese rice, yet preserves many of the kernel’s natural Vitamins and other nutrients.Tamaki Haiga rice is a very nice variety.
Before you prepare Japanese rice you have to wash it- be careful if you wash this kind, not to remove the rice germ.
This kind of rice tastes almost like white rice but is healthier. I like this kind very much.
Hatsuga Genmai is a sprouted Genmai, brown rice.
You can do it by yourself: soak washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA. (Gammar Amino Butyric Acid)
Hatsuga Genmai it very nutritious, it contains fibres, magnesium, and Vitamin B1, B2, B6, and E.
Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
Brown rice is never used for sushi- because of the esthetic look it has to be white rice. Older people in Japan don’t like brown rice, it remind them on bad times like wartime shortages.
Black rice, this is sometimes known as Murasaki kome. Murasaki means purple, while cooking the rice turns dark purple.
A second major rice variety used in Japan is mochigome. Mochigome is glutinous rice, also called sticky rice or sweet rice. There are long grain (more Thai/Chinese) and round grain varieties. Japanese mochigome is a round grain variety.
Mochi-rice is normally steamed and cooked to make sticky rice cake (mochi). There are few japanese dishes with mochi rice: okowa, rice with veggies and sekihan (red rice) with azuki beans.
Genmai, brown mochigome is unmilled glutinous rice (bran not removed). Unmilled glutinous rice can also have a purple or black color like kuro mochigome.
Black mochigome is unmilled black glutinous rice, however, black and purple glutinous rice are distinct strains from white glutinous rice. This rice I know is a Thai-variety and a long grain- Photo.I’m not sure about the japanese name.
The taste is very „nutty“and nice, this rice kind is used in sweet thai dessert dishes.
Black is the new black
Black rice has been consumed in most regions of Asia for thousands of years. But there was a long period where it was solely reserved for the Royals, hence the name “forbidden” (to the public). Thought to be a miracle food, its consumption was believed to significantly contribute to longevity. Today, black rice is not only legal but commonly used, especially among health-professionals, foodies and chefs. Meaning, Royal or not, you too can partake in a little forbidden goodness.
Once you go black…
Black rice is both lower in calories and higher in fiber and protein than its white or brown counterparts. In addition, black rice is literally bursting out of its hull with antioxidants. In fact, the outer black hulls of the dark grain boast one of the highest levels of anthocyanin antioxidants of any food, including superfood pin-ups like blueberries and açaí.
Since antioxidants aid in boosting our immune systems and protecting our cells from radical damage, consuming black rice is believed to significantly decrease our risk of heart disease and cancer.
But how do we eat it?
Like any other grain; as an accompaniment to protein, lightly overcooked to make a porridge, whipped into a delicious dessert, mixed through salads or rolled into sushi. For me, my newly developed Japanese taste buds call for rolled sushi. After (well, any time really) my big sweet tooth demands it in the form of a porridge or pudding.
I’d like to share both recipes with you today.
Black Rice Sushi
Serves 3 (vegan, gluten and refined-sugar free)
1 cup …CONTINUE READING
Instant noodles, invented in 1958 by Momofuku Ando, are considered by many in Japan to be the greatest Japanese innovation of the twentieth century. While it's easy to take the humble product for granted, it has an origin story so unique it's been the subject of numerous news articles, research papers and television programs. There are even two museums in Japan dedicated to the easy-to-make snack. Now Nissin, the company founded by Ando
Went to see this.
Two guest came from Japan for one week holiday.
So just happen yesterday went with them to Ubin for a day outing with bicycle ride some sightseeing those day our kampong time.
Came back for the jetty happed found out this Thai restaurant at the main road.
To our surprise good Authentic Thai Restaurant. something not the same like what we alway going ThaiFood.
Wow really surprise so many celebrities from our Local Chinese stars partonise here.
Even came with Japanese.
According to the boss many Japanese already here,
Authentic Thai homemade cuisine. Must try : - Thai style stick noodle with Minced Pork... ... Sign Up
Good Lobang must share.
We are just too fortunate all Japanese Restaurants are spreading their wings coming to Singapore.
Like this already in Singapore.
Kyushu Pancake Cafe, which took Japan and Taiwan by storm, will open on 11 May in Singapore at Novena Regency. In Taiwan, you have to make reservations 3 months in advance to get a seat!
Koji Muraoka, the founder of Kyushu Pancake in Japan, has inspected the Singapore’s outlet and found it to his utmost satisfaction. He spent 18 months, searching, sourcing, mixing organic grains in Kyushu to find the perfect proportion for the flour.
In addition, everything is made in-house: the pancakes are hand-churned, not using machine (so much work!); they use an extremely refreshing chardonnay wildflower honey, made in-house, with no preservatives and must be discarded after 48 hours; the jams are also made in-house. Even the whipped cream is whipped freshly! Freshly whipped cream really makes a difference.
And when they told me who their suppliers are, I was taken aback: “WAH, you got such atas suppliers! No wonder your food tastes so fresh.”
The cafe uses the 7-grain flour for pancakes, waffles, and French toast. Unfortunately, when we were there, the French toast, which needs to be proofed overnight, wasn’t ready. The pancakes themselves have a light buckwheat flavor, and slightly chewy from the glutinous rice as part of the 7 grains. It tastes Asian, so don’t expect your American flavors.
The pancakes absorb flavors from whatever toppings on them. The savory pancake,Eggs benedict pancake, shows the difference between Japanese and Western food. It is Wafu styled, so the hollandise is not tart like the Western counterpart, and the bacon is soft, not crispy. I find the pancakes a little dry, but the bacon and asparagus are of a high quality.
The matcha Mont Blanc (above) is very pretty, but monotonously sweet to me. I wish the chestnut and matcha flavors can come on stronger. What we really like is the Berrylicious pancake: the homemade jam is out-of-the-world. It tastes clean and healthy and delicious. The waffles (below) needed to be crispier.
On a whole, this is a pleasant experience. We’d return for the berrylicious and try the caramel French toast. Expect to pay $20-$25 per pax for a main and a drink.
Value/Price: NA (price is not confirmed)
Overall Rating: 3.375/5
Written by A. Nathanael Ho.