tag:blogger.com,1999:blog-96381718116031649.post8107093490759357912..comments2023-10-09T20:11:13.388+09:00Comments on Tokaido Notebook: Kimchi Bokkumbapnakjihttp://www.blogger.com/profile/11856813120254829569noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-96381718116031649.post-6245014035213070872008-06-11T22:18:00.000+09:002008-06-11T22:18:00.000+09:00Yes, I had always heard that the best way to make ...Yes, I had always heard that the best way to make (North American style) Chinese fried rice was to start with cold or room temperature rice. Most people would be using plain old long grain white rice to make this. I find cold rice is worse when using short-grain rice like Japanese and Korean varieties, so I warm it up, too. I'm glad to see I'm not alone.nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-89957376458974044922008-06-11T14:08:00.000+09:002008-06-11T14:08:00.000+09:00"Conventional wisdom requires the rice to be cold ..."Conventional wisdom requires the rice to be cold for good frying results,"<BR/>Does this apply to long-grain rice? I always reheat cold Japanese short-grain rice in the microwave before adding it to the pan to make chahan (stir-fried rice), like you do.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-8443860107596815422008-06-11T10:22:00.000+09:002008-06-11T10:22:00.000+09:00Kimchi - some might say it's an acquired taste. Tr...Kimchi - some might say it's an acquired taste. Try cooking it the first time you try it, it's less....pungent that way!nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-72311787943671557552008-06-10T20:56:00.000+09:002008-06-10T20:56:00.000+09:00kimchi...something I got to try.kimchi...something I got to try.Parhttps://www.blogger.com/profile/05386692254721228712noreply@blogger.com