Photographer's Note

Takuwan on a cup of white gohan.
Takuwan is a kind of pickled radish fermented by rice bran. The name said to be after the buddhist who brought it to Japan from China. This one is 3 years old and having a stronger scent than younger ones. Not everybody likes the smell but I like it.

Preparing gohan is a little complicated though, precise preparation recommend the taste.
Measure and wash or "sharpen" the rice in cold water, strain in a stainless strainer.
Put the rice in a pressure pan.
Measure and put the same amount of cold water into the pan, heat.
As the pan simmers, lower the heat and cook for 5 minutes (varies with the amount of rice).
Put off the heat and leave for 5 minutes, put off the pressure and leave for 10 minutes, never open the lid even if the baby is crying. This makes the rice soften and sticky.

An electric or gas gohan cooker can do all the heating for you.

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Additional Photos by Keiichiro Koyama (Koyama) Silver Star Critiquer/Gold Note Writer [C: 24 W: 0 N: 109] (609)
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