We held TAKU Project vol. 2

On Friday, August 29, “TAKU Project Vol. 2” was held at Fermentation Department in Shimokitazawa, Tokyo.

The name “TAKU” carries dual meanings: it refers to cooking rice, and it also signifies “cultivating” (or allowing to ferment) relationships between people. This event began with the pursuit of the ultimate bowl of rice and evolved into a forum for discussing rice and Japan’s culture of fermentation.

Just like the first session, we invited two members of the Rice Alliance to serve as instructors. They taught us the ultimate method for cooking delicious rice, covering topics we’re too embarrassed to ask about now—such as how to store rice, when to mill it, how to rinse it, how to cook it, and how to let it steam.
Noriko Shirai of the Rice Alliance said, “Whether rice turns out delicious or not depends on how it’s prepared, so ‘cooking’ is a very important factor.”
It’s also said that, since rice is a perishable food, it’s important to treat it with the same care as sashimi.

I was truly amazed to learn the proper way to cook rice all over again—such as rinsing the rice twice for no more than three minutes, using cold water when rinsing, and soaking the rice in the refrigerator for two hours after adding water up to the marked line—as these are the secrets to cooking soft, delicious rice.

The act of “taku” actually doesn’t exist in other countries. While English has terms like “steam” and “boil,” there is no word that corresponds to “taku.” I was told that cooking rice while applying just the right amount of pressure (but with a hole to let the air escape) is a cultural practice unique to Japan.

I’ve come to realize anew just how profound the seemingly ordinary act of “cooking rice” really is. I hope this will be an opportunity for me to be more mindful of how to cook delicious rice in my daily life.