My palate isn't sophisticated enough to appreciate the differences, but I find this fascinating anyway.....

quote:

The Tenacious Quest to Find the World’s Best Rice

Among hundreds of Japanese brands and cultivars, it takes a blind tasting by a panel of “rice sommeliers” to determine the top of the crop.

https://tastecooking.com/the-t...source=pocket-newtab

We have never been super picky about rice we eat at home -- esp. bc there are so many details that can influence the final outcome of white rice (the water, for one thing).

But when we fly to Japan -- which we hope to do again some day -- we always eat at a particular restaurant... and they have *the* best rice of any we've ever eaten anywhere.

I can't tell you why, but if you ate random Japanese rice, even high-quality rice, well-prepared, and then tried this, I am certain you could tell the difference. It's amazing. When I eat white rice with a meal, I generally don't eat it in large quantities, but we always ask for seconds at this place.

It's like when you get really, really good bread. You know.