🚀 go-pugleaf

markd@csl.sj.nec.com (Mark Dyer) writes:
 >I personally prefer Nishiki. But I think most of them are grown in the
 >Central Valley area of California.

Ah, that's the one I used to bought at JAC in London.  Though I won't
say it was the best rice I've tasted, it was certainly not the worst,
even when cooked with British hard warter in a tiny saucepan.  Amount
of water?  My recipe is "above the surface of rice by one finger" ---
of course, thickness of finger I mean.  Yes, water must be warm, and 
rice must be left in it no less than thirty minuites after washing.

 >Every year the rice companies with Japanese names announce when this
 >year's shinmai is available in markets, so I would guess that for the
 >most part rice you buy here is less than a year old.

I doubt that.  Shinmai is always marked so.  Cheaper rice can be two
or three years old. I heard the yet older rice are used to feed
hogs due to its degraded taste.

 >When I lived in Japan, my friends called me $@5H30?M(J.($@$-$A$,$$$8$s(J)
 >I'm still not sure if it was a complement or not.

If your friend remarked so in your face, he might mean good by it.
How do you rate the expression "You are an extraordinary man!"?

Cheers,
--------
Yoshiaki KOHNO  <aki@mel.toshiba.co.jp>
IRC, Manufacturing Engineering Research Center, TOSHIBA Corp.