Brown Rice 玄米

Happy New Year!!

To celebrate the new year, my fiance and I are making a pledge to eat healthier.  People assume that Japanese food is healthy but really it can be just as junk ridden as food anywhere else in the industrialized world.  You wouldn't believe the amount of products with HFCS and the like in it.  So let the healthy eating begin!

Brown rice might seem like a lame thing to be posting about, but you still have entire nations that don't know that brown rice kicks the ass of white rice any day of the week.  White rice is just as bad as bleached flour, a bunch of essentially empty carb calories.  But with brown rice your stomach gets an instant injection of thiamine, magnesium, iron and more.   In fact, if you want to avoid Beriberi Disease, brown rice is the way to go!

So what makes brown rice brown and white rice white?  Brown rice is basically the rice straight off the stalk; just the husk has been removed.  White rice has the bran and germ removed, which is where the vast majority of rice's nutrients come from.  So why the heck do we eat white rice?  Probably for the same reasons we eat white bread and deep fried Coca Cola, we're idiots!

One important thing to remember about brown rice (and whole grains in general) is they do go rancid quickly.  If you don't think you'll use your brown rice often, keep it in the fridge or cook large batches in advance and freeze them into individual servings.

How to Prepare
Hopefully you have a rice cooker.  If you do, just fill your rice cup with brown rice, dump it in the cooker, and fill the water to the brown rice line.  Push start and you're good to go!  If you don't have a rice cooker, you should run out and buy one RIGHT NOW.  But in the meantime, boil four cups of water, throw in one cup of brown rice, cover, and cook for 40 minutes or until the water has disappeared like magic and you have fluffy rice.

There's also the GABA system, which most modern rice cookers have a button for.  You basically stew the brown rice in warm water for 20 hours before cooking, causing the rice to germinate and release more nutritional goodness.  I've never tried this since my rice cooker is ancient and needs to be put out to pasture but once I buy a new rice cooker I definitely plan on getting one with a GABA function.

Easy Brown Rice Recipe

For this recipe, we're going to cheat altogether and use puffed brown rice.  Normally a bland cereal your hippie aunt would force you to eat, we're going to transform it into magical deliciousness.

Homemade Granola Bars

Makes about 24 bars

Prep Time: About 1 hour

Ingredients:

• 2 cups oats
• 1/2 cup wheat germ OR rice bran (if you live in Japan, you can pick this up for free at any Ookini Shokudou!) OR ground flaxseed etc etc (this is going to help act like cement for the bars)
• 1 cup puffed brown rice 玄米パフ (can find in the cereal aisle of Japanese supermarkets and Whole Foods)
• 1/2 cup pumpkin seeds OR sunflower seeds OR shredded coconut
• 1 cup crushed almonds OR peanuts OR walnuts (I think you're getting the idea)
• 1/4 cup brown sugar
• 1/2 cup honey
• 3 tablespoons butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• large handful of dried cranberries OR raisins OR chocolate chips blah blah etc etc

Preparation:
1. Mix together the oats, wheat germ, sunflower seeds, and nuts in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned. (If you don't have an oven, toast them on your stove with your frying pan).
2. Line a glass baking dish with parchment paper.
3. Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly until it begins to thicken.  Stirring is important, you don't want it to burn!
4. Mix everything together in a large bowl. Your toasty goods, your gooey goods, and your fruity goods.
5. Mix everything like you're making Rice Krispies Treats.  The better you coat everything with the sugar mix, the better your granola bars will hold together.  Next, put your mix onto your prepped parchment paper.
7. Just like Rice Krispies Treats, spread everything out evenly in the dish with a wooden spoon.  Then use another piece of parchment paper to press down on the bars like you're attempting to make diamonds out of them.  The tighter you press them together, the better they'll hold up!
8. Wait 2-3 hours until the bars have cooled down completely.  Remove the top layer of parchment paper, and lift the granola out onto a cutting board.
9. Cut it up into bars and wrap them up for chowing on whenever you need a snack!
10. Finished!

This recipe can be modded easily for whatever your tastes are.  I've made them with peanut butter and chocolate chips and I've made them with toasted soy nuts and dried figs.  Whatever you fancy can be done!

Shishito ししとう

Shishito, the longer, skinnier cousin of the green bell pepper. Shishito also happen to be much tastier than Japanese green bell peppers and I use them whenever I can in recipes that call for bell pepper. The most famous of the shishito are manganji tougarashi. These are shishito grown exclusively in Kyoto, so lucky for you if you're in the Kyoto area. Other shishito are just as tasty and can be readily found at the farmers' markets. For those outside of Japan, you can try looking in Asian supermarkets, or standard green bell peppers are a close enough substitute. And like bell peppers, shishito are a great source of vitamins C and A.

How to Prepare
With the smaller shishito, you can cook them whole, which is what I usually do because I'm lazy. Even the stems of shishito can be eaten so simply cut up the shishito however you want.

Easy Shishito Recipe

The snow-filled winds are encroaching on Shiga so pots of hot, tasty goodness are where it's at!

Jambalaya


Serves 4-6

Prep Time: About 1 hour

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, peeled
• 1 package of shishito, chopped or 1 large bell pepper, seeded and chopped
• 2 celery stocked, diced
• 3 tablespoons parsley, minced
• 1 small package sausage, cut into bite-sized slices. (For people in Japan, I recommend going to Amica or the Brazilian market to buy sausage. Otherwise, the "chorizo" at the regular supermarket will do the trick)
• 1 chicken breast, skin removed and chopped
• 1 large bay leaf
• 1 tsp cayenne pepper
• 1 can diced tomatoes
• 1 can beans, drained
• 1 can tomato sauce
• 3/4 cup brown rice, uncooked
• 1 package medium sized shrimp, peeled
• 2 cups chicken broth

Preparation:
1. Add oil to a large saucepan.
2. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.
3. Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes.
4. Add tomatoes (with juice), tomato sauce, and 2 cups chicken broth. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
5. Pour rice and beans into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
6. Stir in shrimp and cook 5 minutes more.
7. Remove bay leaf. Season to taste with cayenne pepper and salt.
8. Finished!

Natto 納豆

Natto is the product of leaving your soybeans out for too long so they start to ferment and become questionable. Natto is a rich source of protein and contains pyrazine and nattokinese, thought to prevent blood clotting and thrombosis. Natto conspiracists even tried to claim natto would make you lose weight, causing the Great Natto Shortage of 2007, but it was soon found out the entire thing was made up. As many people in the Kansai area will tell you, its sticky texture and overpowering smell makes it better suited for a trashcan than your mouth but I suppose it's something everyone should try at least once.

How to Prepare
Open the package, hold your nose, and stir it up!

Easy Natto Recipe
Here is a recipe that takes care of the two issues most people have with natto, the texture and the smell.

Natto Fried Rice
Serves 2-3
Prep Time: About 30 mins

Ingredients:

• 2 cups of cooked rice or brown rice
• 1 pack (50g) of natto
• Approx. 1 cup chopped scallions
• Approx. 1 cup chopped vegetables, whatever you have on hand - peppers, carrots, greens, broccoli, etc.
• 1/4 cup shredded pink pickled ginger 紅生姜
• 1 tablespoon sesame oil ゴマ油
• 1 teaspoon togarashi
• 2 Tablespoons soy sauce
• Salt and pepper to taste

Preparation:
1. Chop up all the vegetables.
2. Heat up a wok or large non-stick frying pan with 1/2 of the sesame oil. Add the green onions and the vegetables, and sauté until the vegetables are a little limp.
3. Add the natto and 1 Tbs. of soy sauce. Sauté until the stickiness of the natto has dissipated.
4. Add the rest of the oil, the ginger and the rice. Stir-fry until the rice and the other ingredients are evenly mixed. Push the mixture to one side, and add the rest of the soy sauce to the bare surface of the pan. Stir-fry a couple of minutes more until everything looks and smells toasty.
5. Season with pepper (probably needed) and salt (probably not needed - taste some before adding!)
6. Finished!