The Japanese have a secret to make rice softer: a sea ingredient goes into the pot before cooking

Original: Os japoneses têm um segredo para deixar o arroz mais macio: um ingrediente do mar entra na panela antes do cozimento

Catraca Livre ·
Em Português & Español Brazil

Adding kombu to rice can add umami without changing the whole recipe. See how to use the Japanese seaweed in the pot and keep the grain texture. The post The Japanese have a secret to make rice softer: a sea ingredient goes in the pot before cooking appeared first on Catraca Livre.

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