This is not to say I want to even master it or could come close to it. There are masters in this city who have devoted their lives to it. I just aim for "passable" and I'm so far away.
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YOU SO NEED A ZOJIRUSHI
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HEAR ME OUT Botan Rice (Calrose rice) Wash it before, until the water is clear. Let it cook. It should be perfect. (Rice cookers help)pic.twitter.com/YUYpMGybqI
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I've been told nothing other than koshihikari
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After the rice is done cooking, mix in a little bit of rice vinegar and let that soak in for 5-10 mins before doing anything else with it
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