Japan's Autumn Flavors: New Rice(新米)-Japanese home cooking class in Tokyo
In Japan, around mid-September (though it varies by region), the season of new rice arrives, and many people eagerly await its flavor. New rice is deeply rooted in Japanese food culture as a seasonal ingredient with special appeal. This year, I once again received precious, fresh rice from a farmer I know. It has a glossy luster and sweetness, making it a luxurious, seasonal delicacy. It's definitely an ingredient that should be savored during this time of year.
Also, there are conversations unique to this time of year. 'Have you tried the new rice? It's delicious, isn't it?' I love these kinds of seasonal conversations.Japanese people have a culture of sensitively perceiving the changes in natural seasons through food. This is deeply connected to Japan's distinct four seasons.
New rice directly from the farmer
New rice (新米) refers to rice harvested in the current year
The rice harvest season varies depending on the region and rice variety (such as Koshihikari or Akitakomachi), but it generally occurs from September to October (in Okinawa, harvesting can start as early as June).After harvesting, the rice undergoes drying, hulling, sorting, and milling before reaching our tables.Rice is classified as "new rice" in the year it's harvested, "old rice" (komai) for the previous year's harvest, and "very old rice" (furufurumai) for rice harvested two years ago.
Characteristics of new rice
• Higher moisture content
• Stronger stickiness and softer texture
• Unique aroma of new rice
• Glossy appearance when cooked
• Sweeter tasteNew rice season
The harvest and shipping times for new rice vary by region
• Okinawa: Early July
• Southern regions: Mid-August
• Kanto region: Mid-September
• Tohoku and Hokkaido: OctoberGenerally, most rice is harvested between September and October.
The new rice
Definition of New Rice (新米)
There are mainly two approaches to defining "new rice":
Rice harvested in the current year
Based on the rice crop year, which runs from November 1st to October 31st of the following year.
Definition based on JAS (Japanese Agricultural Standard) Law
Only rice that has been polished and packaged by the end of the harvest year can be labeled as "new rice."
How to cook new rice deliciously
Measuring: Measure accurately
Washing: Wash gently and quickly
Soaking: Soak for an appropriate time
Water ratio: Use slightly less water than usual
Steaming: Let it steam for 15-20 minutes after cooking
Fluffing: Fluff the rice when it's around 95°C (203°F)
When Does Rice Become "Old Rice"?
After understanding when the "new rice" label expires, the next question is about "old rice" (komai). Rice is generally considered old rice after one year from harvest.While the "new rice" label can only be used on rice milled and packaged by December 31st of the harvest year, this doesn't mean all rice becomes old rice on January 1st. The December 31st deadline is strictly for packaging labels and doesn't indicate an immediate change in the rice's status.
Rice Crop Year
In the rice distribution industry, the rice crop year runs from November 1st to October 31st of the following year. Consequently, rice is often considered old rice from November 1st of the year following harvest.
Edibility and Quality of Old Rice
There's no specific expiration date for old rice, as it's an agricultural product. However, its quality does change over time:
Old rice may develop a characteristic odor
The texture may become harder and less sticky
The appearance may lose its luster
Storage and Consumption
Proper storage is crucial for maintaining rice quality. Old rice is more susceptible to mold and insect infestation if stored improperly.While old rice can be safe to eat if stored correctly, newly harvested rice is generally considered the most delicious.
The term new rice
The term "shinmai," which refers to someone inexperienced or new to a particular field, is said to have been used since the Edo period. Why did the character for "rice" (米) come to be used in this context? Let's explore the various theories about the origin of "shinmai":
Pure White Rice Theory
This theory suggests that "shinmai" was used to describe newcomers because they were like white rice, not yet colored or influenced by their environment.
Edo Convergence Theory
As people flocked to Edo (now Tokyo) for work opportunities, rice also became more abundant and a common food. The term "shinmai" was coined by combining the concepts of new people (新人) and rice (米).
New Apron Theory
In the Edo period, apprentices wore aprons. Newly hired workers were given new aprons, leading to them being called "shin-maekake" (new apron wearers). This term was shortened to "shinmae" and eventually became "shinmai" through linguistic evolution.
Linguistic Evolution Theory
In Japanese, the character "mae" (前) in words like "otokomae" (handsome man) or "udemae" (skill) originally meant "something like" or "resembling." The term "shinmae" (新前) meaning "something new" gradually changed phonetically to "shinmai," and the character for rice was applied.These theories reflect the deep connection between Japanese culture, history, and rice. While the true origin remains uncertain, each explanation offers insight into the Japanese people's special relationship with rice.
Seasonal Handcrafts: Cooking Rice in a Pot and Japanese Cuisine in my home cooking class
Japanese home cooking class in Tokyo
In my Japanese home cooking lesson in Tokyo, I teach the traditional method of cooking rice using a pot. This wonderful Japanese home cooking technique is universal and can be practiced anywhere in the world.
With a little ingenuity and effort, you an create authentic Japanese menus that highlight seasonal ingredients. Let's learn together how to make traditional Japanese dishes that pair well with freshly cooked rice.
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