How an Expert Rice Miller Perfects Japanese Rice for Top NYC Restaurants - Vendors
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- Опубликовано: 17 май 2022
- At The Rice Factory NY, America’s only miller of Japanese-produced rice, CEO Satoshi Ito mills and ships orders on the same day to some of New York City’s best sushi restaurants. His rice and expertise are used at Yoshino, Icca, and more.
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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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Thank you for watching! For information on The Rice Factory, visit trf-ny.com/
I think most people in the US don't know the difference between fresh rice and aged rice. So it's good to see a real rice miller does exist in NY.
I always have such a deep respect for these Farmers, who create such wonderful products for people all over the world, especially when they put their Heart & Soul into everything they do.
I love how much passion, effort, and attention to detail Japan puts into every part of its crafts.
That is some truth..they turn every aspect of life into an art form..I would kill for that kinda spirit, patience and drive lol
Respect to him and all those keeping it real with the rice and the Japanese history or rice
Japanese make everything look like art
It takes a sense of pride and humility to have good workmanship.
Especially their "research" whaling.
The culture still respects craftsmen and skilled trades. Meanwhile in the US, we have removed them almost completely and look down on most crafts as "blue collar labor"
@@uns33n It’s the same in Japan, however the craftsmen themselves have a sense of integrity and continuously work towards bettering their craft and are deeply passionate about it. The craftsmen in North America are just in the job because they “did bad in school” an need to eek out a living - their words.
@Godong Pisang Americans like excess cheap sadly. A big quantity over quality mindset. But idk if that's American or more common than that.
I bought their sampler of 3 types of rice from different regions. All were excellent! The Tsuyahime was my favorite🍙
Cannot express how amazing their rice is. Extremely high quality artisanal products. And visiting their shop was such a treat too!
You know you have an epic food culture when this much intentionality for flavor goes into rice storage.
Thank you for the insight!
perfection 🙏🏼
I’ve seen rice with this branding for sale; now I want to buy some.
I was very impressed by the Apple oxidization analogy-it’s easy to understand! Also, the first wash water of the rice he cooked was so fresh and clean and lively-looking!
I felt all the rice I’m usually washing and cooking is dead and old in comparison.
This gentleman and his workers are truly heroes. For making rice for the top tier restaurants these well known restaurants.
When I lived in the Philippines they would lay it out in the road to dry and cats would drive over it, dogs walked on it amongst other things. After seeing that I washed my rice very well bc before I never did 😂😂😂😂
*cars
Driving cats pog
@@mrboatshoe booooo
Would love to see a similar look at stone ground flour. Great video!
Japanese make everything with heart to the smallest to biggest, it tells you they take pride an keep going with it with all of Asia.
This is me hearing about freshly milled rice, I have been eating rice for as long as I can remember and in my country ( India ) people prefer aged rice ranging from 6 months to 24 months.
How interesting! Great video
Damn is there anything that these folks aren’t absolute perfectionists at? Perfection is just bred into them.
Culture is must. And should not be forgotten because of the modern world.
All rice, for the rice expert!
Fascinating! I wonder if there's a way to do this at home just to try it?
I just placed my first order with them. I can't wait 😊. Their customer service is five stars!
how did the rice come out?
This is how we roll 🍣
Very delicate food....
WOW so much I didn't know.
people when seeing rice: 😐
people when hearing its japanese rice:😳💯😱🔥
Nobody Asian lol we love our rice; East Asians especially all know the high quality of Japanese rice.
I love Japan.
Ina! Wah!
At 05:19, that's my first time seeing someone weight the water for the rice with scale! 😮
They're my rice supplier, always the best rice!
Can you tell me what the difference is between the sticky rice and just normal regular long grain rice like you buy at the American Grocery Store?
I know very little about rice. I just started going to a Japanese noodle place that serves a very different sticky rice and I like it very much!
The American rice is not sticky, but it's delicious as well with a little salt pepper and touch of butter.
why is one sticky and one not as sticky?
Other than Sushi, which I know the reason for, why would someone need sticky rice for cooking?
@@BuffaloNickel9
Hey man, I am not Japanese, but in Korea we eat similar rice. If you want sticky rice, you gotta get short-grain rice.
As for why some are sticky, it's because of the starch level.
@@RAM-im1xf i appreciate you sharing with me, man!
Why do ya think Koreans prefer to use sticky rice.
Short grain usually means more sticky?
Understandable, as I know my family in US always uses long grain which is not sticky.
My mom uses a premium brand of long grain rice as part of most meals & casseroles, but very different (& inferior) from what's in this video.
She even feeds my dog rice with all his meals & chicken! 😀
@@BuffaloNickel9
Yep, short-grain means more sticky. I think other types of rice have it's purpose, definitely would depend on the dish imo.
Unfortunately I don't have any exact historical reasons why it's short-grain over other types.
Interestingly enough, I did some quick googling, apparently Northern China, Korea, Japan all eat short-grain. And all three countries have used rice as a form of currency hundreds of years ago.
@@BuffaloNickel9 yes shorter rice usualy more strachy more gluey and soft than long rice but sticky rice is another different kind of rice. There some countries that eat is as daily meal but mostly we asian use sticky rice for dessert or snack (like mochi or other gluey thing little snack).
japanese rice is the best. Soft and super moist
That's what she said
Just in time for lunch!
Yesss I'm eating dinner right as I'm watching this vid! What are you having for lunch? I'm having homemade Cajun fried chicken wings with buttered green beans 🤤
@@HolesGuy that’s 10x better than my lunch, a Tesco meal deal🤣😭
@@sinbadddx Still sounds good!! 🤣🤣🤣
🍣 good sushi is 90 percent rice 🍚 5 percent fish + 5 percent good seaweed 👏
5:54 in Indonesia, if your rice tastes like corn it is bad rice and we don't eat it, clean white rice is good rice
日本のお米がアメリカでも美味しく食べられるのは現地で精米するからなんですね。
同時に、現地での日本のお米の生産が、如何に難しいかがわかる気がします。
What about the Honolulu branch!!
You know they are serious when it’s “PERISHABLE” 😆
We want the meat hook!
someone show joshua weismann how he washed his rice
This rice must be rather expensive. So much care put into it.
Perhaps I missed something - I thought he said that they milled the rice so as to leave a special yellow "umami" layer behind - but then he rinsed the rice to get rid of excess starch. Wouldn't he be losing that special layer as well?
Secrets you will never know… 🕵️♂️
It's not going to get washed away with water
How much is that ricemill in US dollar
I got thirsty when he poured the Horchata down the drain
I read that rice is a grain, seed, fruit and vegetable. Technically.
Anooo
NFA RICE IS THE BEST
hi
Glenn from TWD look a like
Metal detector built-in somewhere? Protects customers from machine parts splitting off
Rice geek! 😎
3:55 When a Japanese person nods his head like that, does it mean that he agrees with what he says like he doesn't know what comes out it just does and he agrees until it doesn't make sense anymore?
I mean that requires a boss-level skill to do that because everything he said made sense.
missed opportunity, should have used this song somewhere: 打首獄門同好会「日本の米は世界一」ruclips.net/video/BuU2bocSfDo/видео.html
The rice expert said we dont have to rinse rice until its clear??
There's many schools of thought on this. But at the end of the day it all depends on how sticky you want it. If you don't require a sticky end product, 3-4 rinses until its mildly cloudy is sufficient. Fully clear will produce the stickiest rice.
Yeah too much cleansing and you would wash off the nutrient too
it would be more expensive if you mill it by hand
lol using corn to describe the taste of rice. How about notes of chocolate/ berry in your rice then
This rice is fully organic?........
I though he is Stephen chow 🤣
And the winner is......
The basmati rice from the Himalayas valleys. 😁
Basamati is long grain rice . you can not make sushi with long grain rice . Long grain rice is good for making butter rice or Biyani . Basamati rice is good with eating curry.
That last bite was so dry ;D
What do you mean he was having a rice cake that was not the rice making that noise
Too much anooo in this interview 😂
WHITE RICE> BROWN RICE
White rice is better or brown rice to you?
@@BuffaloNickel9 white
see here is the thing...TO ME TO ME! I dont like fresh rice liek this...i tried it in japan on my alst visit and it tastes toally diffrent that what i was fed growing up....but that is because i was fed what i was fed growing up so i think THAT is how it should taste....same goes for anything really....
Interesting because for most of modern times u could not export Japanese rice
One question: What the hell does "mass" mean? Is it some type punctuation or a different way to end a sentence?
"masu form" is a polite way to end certain types of sentences (specifically it's a present or future tense verb). ex: ikimasu for "go" or "will go"
@@dizbusters8482 Thanks for the reply but I still don't get the whole picture except for the polite part. Politeness is a must in Japan. Although, Japanese is a very hard language to learn so it would be strange if I understood your explanation. I easily get stuck on every small detail.
@@unogazzy84 It's a grammatical structure for how to end certain sentences. You know how "ing" is common in English? Running, Going, Flying, etc? It's like that.
@@dizbusters8482 Ahh, I get it. Thanks a lot :)
"Since there are distinct seasons in Japan" FUNFACT: Japanese people think Japan is the only country that has four seasons.
I mean, in most countries it kinda blurs together into a huge mess where you basically only have two seasons instead of 4. Can't remember when we had an actual spring here the last time. Or autumn. It goes from Summer 24-35°C to 4-5°C starting in late November. Last year I was still running around in a t-shirt till in December.
If he better managed his water use, his company would see exponential gains in income.
Oh pls.. exponential my butt!
I imagine if he went around the parking lot looking for pennies he'd exponentially increase profit also
Are you referring to him washing rice?
한국인으로서 할 말이 참 많다...ㅋㅋㅋ 일제강점기 때 참 많이도 뺏어갔지... 그와 별개로 현재 일본의 문화는 아주 존중받을 만함. ㅎㅎ
Low quality rice 🤢
I pray they start using gloves in JESUS NAME.
Thai rice > Japanese rice
no😂
Indica rice, grown mainly in the Southeast Asian region, and japonica rice, grown in Japan, Korea, etc., are fundamentally different varieties. Comparing them is nonsense.
Is a normal person going for a meal going to notice the difference of quality in rice...no.
Meanwhile in china people eating plastic rice 🍚. Enjoy 😉
If you're a regular rice eater, it's easily noticeable.
If a normal person can taste the difference between a angus beef burger, and a McDonalds Burger, I’m pretty sure the average guy would taste the difference In the rice.
You’ll notice. Eat sushi in Japan vs eating sushi in America.
This is such an ignorant comment it is saddening.
저거 방사능에 오염된 쌀이겠지...그치?
Still better than Korean rice.
There is no ethnicity as shameless as Koreans