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MAGAZINE F: Rice

RICE, No. 5

RICE is more than a simple grain. This ingredient tells stories about cultures in the ways that it’s prepared, shared and revered.
F covers rice rituals and traditions that have hardly changed over a millennia. A renowned Japanese chef teaches the proper way to make sushi rice, and scientists discuss the changes in agricultural technology.

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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

Description

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.

RICE QUOTES:

The Balinese are very particular about rice because it is the most basic ingredient that is a quintessential part of every meal. People in Bali think that it is a blessing to enjoy a humble meal of white rice and two or three dishes made with fish, meat, poultry, vegetables, or beans. Also, rice, religion, and deities are all interrelated.

Henry Alexie Bloem, Advisor at Alaya Hotels and Resorts
As for sushi, rice quality comes first and fish is second. I would say that rice is responsible for 80 percent of the end taste of sushi and the fish takes up the remainder. In a nutshell, rice determines the quality. If the rice tastes good, the fish will taste good, too. On the contrary, if the rice tastes bad, the sushi will not taste satisfactory, no matter how fresh of a piece of fish is on top.
Tobio Fukumoto, Owner-chef of Sushi Fukumoto

Pairs nicely with Magazine F: Namul, Magazine F: KIMCHI

Additional information

Weight 380 g
Dimensions 9.75 × 7 × .75 in
Publisher

JOH

Pages

148

Issue #

10

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