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Magazine F: RICE Issue No. 5

$18.99

Magazine F: Rice, tells the story of one of the world’s most widely used foods. It’s the essential grain that is the bedrock of Asian culinary culture. The remarkable economic transformation of South Korea and Japan is often attributed to the exceptional diligence and collective consciousness that have been culturally ingrained in Asian cultures since pre-modern rice farming days. Some read more deeply into the meaning, saying that the Chinese character for rice, mĭ (米), can be dissected into bā shi bā (八十八), which is the number 88. This significant number represents the 88 manual tasks it takes to produce rice from seed to edible grain on the dinner table. From sowing to harvesting, rice is incredibly labor intensive and holds multifaceted meanings to humans.

About the Ingredient:

Rice, a key ingredient in Asian food culture, has been directly linked to survival itself as a daily staple food. Along with corn and wheat, it is one of the world’s top food crops.  More than half of the world’s population relies on rice. Rice farming  has helped to form societies with community-centered consciousness in Asian countries, and symbolizes the value of protecting tradition. Foods like pilaf, risotto, sushi, and rice cakes have derived from various cultivars and recipes. Recent patterns of reduced consumption have been overcome with development in agricultural technology. Growing, preparing, eating and sharing rice remains one of the world’s most common themes.

 

TABLE OF CONTENTS

DESTINATION Diverse beauty of rice paddies that vary by geographical features and lifestyles

INTO THE ORIGIN

Religious philosophy and community values embedded in Balinese rice terraces

RICE ROAD

From Indonesia – Indonesian rice dishes in Bali infused with time-honored traditions and spirit

To Japan – History and meaning of rice as seen through iconic rice dishes of Japan

ACADEMIC MANUAL

History, traditions, and trends of rice— a rising transitional food to substitute flour and meat

INTERVIEW

Henry Alexie Bloem – An Indonesian cuisine master who skillfully integrates the colors of Bali into a dish of rice
Tobio Fukumoto – A modest Japanese sushi master who has maintained a Michelin star for 11 years for elaborate details

ON THE TABLE

Global rice recipes that reinvigorate the charms of rice

EXPERIMENT

Simple but tricky rice cooking secrets by Eunjung Ko, instructor at a cooking school on Mount Jirisan

F CUT

Indigenous rice varieties harvested across the eight provinces of Korea

THE FUTURE OF RICE

Native rice breeds and the instant rice market: turning points for the future of Korean rice

INTERVIEW

Atsuo Otsuka – CEO of Okomeya, presenting a new lifestyle through rice

USER SCENE

The tables of three people from three different cities who all live on rice

RETAIL

Worldwide rice shops introducing healthy, delicious products that shift paradigms on the taste of rice

MARKET

Processed rice products equipped with taste, quality, and marketability

REFERENCES

Books and videos about rice and agriculture recommended by Magazine F editors