Using the rice cooker here
180cc=1gou:gou is used when cooking the rice in Japan.
The best way is using a bowl, but almost Japanese use the rice cooker bowl which is called “Uchi-Gama” = the bowl(kettle) set inside the rice cooker.
The rice absorbs most water at first time. You should change the water soon. This will help to remove rice bran.
If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a second or third time.
Don’t wash strongly, and you don’t need to rinse until water clear.
180cc(=150g) rice needs 180cc(=180G) water. (You can use graduation with Uchi-gama. )
Soak time is
In summer, 20-30min. In winter, 30-60min.
Recent rice cooker in Japan is so good, so this way is no needed for GOHAN.
After the rice is boiled up, quickly
Don’t need to wait, stir the rice using rice paddle. From the bottom to top, so each rice can include the air.
*rice paddle is called “SHAMOJI” or “HERA” in Japan.