27 Jan '12, 6pm
Japanese eatery with more than 125 years of history opens outlet in Singapore
Tucking into a bowl of white Japanese rice can be such a treat, especially if it's a premium grain. The clean sweetness of a good short-grain varietal can be so delicious that you can enjoy as it is. It is held in such great esteem that it's served as a last main course with pickles and a soup in a multi-course feast. The more prestigious Japanese kaiseki restaurants would of course serve a seasonal item with the rice or cook it with the rice. Like say, tender bamboo shoots, fresh scallops or abalone, with as little seasoning as possible so that you can savour the natural flavour of the rice. We are fortunate in Singapore as we can buy a wider variety of Japanese rice now, compared to the past. And we can also enjoy them at an increasing number of restaurants like upscale Tatsuya and Aoki, and even at some budget eateries.