Haimi is quite expensive to the point of hesitation in buying.

Where have I seen this deliciously mischievous face before…?

I’ll just buy regular rice, so it’s fine.

This manga is really high quality…

I want to read the new work, Aji Taro…

When I tried this, it just turned into rice with a shiitake flavor, I wonder what went wrong.

In the first panel, what a strong person!
I like something.

I know it’s delicious, but is the flavor of the rice really coming through…?

T
H
E

u
Well,
Taste
Water

I might be able to experience the white rice from the time when Chikara-meshi was amazing…?

If it’s good quality rice, then it’s not really necessary.
To enjoy low-grade rice deliciously…

When using new crop Koshihikari, the rice cooked for a late-night snack felt a bit off, but it went well with a little sake and umami seasoning.
This must be some kind of life hack that makes even old, not-so-great rice, like expired rice or convenience store onigiri and bento, somewhat tasty.

Umami
Hidden beauty

I realize that the average of the foods I usually eat has increased quite a bit since before the war.

Cooking is also about finding ways to make unappetizing ingredients delicious.
It’s not something that’s wrong or a deception.
Of course, it’s out of the question to rip people off by falsifying product names.

I think that using salad oil and salt is good with old rice.
A pinch of salt is enough.

I feel good because I still have some old rice that I can put on the shelves.
There are concerns about the distribution of low-quality rice from poor milling companies and rice that does not meet standards.

It’s a component that’s not in rice.
It simply becomes delicious.

When it comes to recreating old recipes, the quality of modern ingredients has improved so much that it’s hard to claim it can be replicated without first searching for the old varieties of vegetables that have fewer edible parts and lack the flavors of the past!

Good rice too
Umami seasoning
Add the swing!

Cooking is not about enjoying the taste of the ingredients.
The delicious result is the justice, right?

Huh? This seems like a gag manga, but is this really a way to use MSG in a simple way?

I heard a story like a lament from someone who hoarded polished rice a few months ago.
The shelf life of polished rice is 2 months…

Home gardens are great for growing fruits and vegetables.
Because they can be harvested when fully ripened.

Japanese tomatoes are lacking in sweetness, acidity, and umami compared to the spindle-shaped tomatoes harvested in the Mediterranean.

Actually, it’s something that diner restaurants in the town have been doing for a long time.

The way to use Umaaji Taro’s umami seasoning is just a sprinkle, as it is meant to enhance the flavor of the ingredients.

I tried it because I was influenced.
I stopped because it turned into a flavor I wasn’t looking for in rice.

If you add rice oil and MSG to rice, that’s just convenience store food, right?

The problem with old rice is that it can be disguised in various ways, but the real issue lies in how it is stored after cooking, rather than when it is freshly cooked.
Just by keeping it warm for a few hours, it gets really smelly, whether it’s new rice or old rice.

No way… Our generation was taught by “Oishinbo” that chemical seasonings are evil…

There was an elderly person who disliked sweet potatoes because they were fed unappetizing sweet potatoes that had been eaten solely for calorie preservation during the war.
The sweet potatoes right now are incredibly delicious…

Ancient heirloom varieties of vegetables are generally quite tasty too.
I wonder if the technology for transportation and storage has improved.

I still use Hondashi when cooking rice.
It’s so helpful that you just need to add one or two seasonings.

Even as a super foodie, I was making butter rice by throwing butter into aged rice.

Old rice is meant to be consumed all at once, right?
Heating something after freezing it makes even a fool like me go “Wow…”

Umami serves as a great enhancer of the original flavor of the ingredients.

Although my family is a rice farming household, I can’t really distinguish the taste of rice or have any particular preferences, so I find any rice delicious.
Maybe the way of cooking is more important.

The cooking in this manga is too practical…

Old rice has reduced moisture content, so there’s a technique of adding sugar, which has high moisture-retaining properties, to compensate for that.

I’ve seen the advice to add oil to old rice in various places.

I still do things like thawing frozen seafood in water to bring out the flavor.

I’m storing rice in a large can with a screw cap for beer in the refrigerator.

You should just eat rice cakes.

Perfect for storing Daigoro bottles and rice in the refrigerator!

Anyway, I understand the logic that since the rice has lost moisture, it should just absorb the umami flavor.

I wonder if those who pick on just the words think it’s interesting to do so.

Try cooking with a cheap rice cooker that cooks 10 cups.
It will taste bad.

Adding salad oil, white dashi, and salt makes it delicious when cooked.

Shall I try adding Ajinomoto when cooking rice tomorrow?

A few months later… customers reporting physical and mental issues due to the seasoning continue to increase!

When you throw in the ingredients listed on the component table of a convenience store’s filling-free onigiri, it tastes good.

Be careful not to put in too much.

Let’s try adding trehalose as well.

480 yen was cheap even 30 years ago.

The swamp made with our number 10 rice cooker has a Hi-Me flavor.

Hi, that looks good!
Takeshi High, the taste is really bad.

Seriously, the manga is so well done that it’s just genuinely interesting…

It is said that all-white rice was preferred over barley rice due to various issues such as cooking techniques and the quality of the barley, which led to a definite decline in the taste of barley rice.

There is a proper amount for umami seasoning, you know.
If you put in too much, the bitterness or rather the off-flavors become pronounced and it doesn’t taste good anymore.

I hope the right life hacks for cooking bad rice deliciously keep spreading.

Adding salt and oil is also delicious.

We’re going to make the stored rice delicious by adding umami seasoning, bonito dashi, and sesame oil.

I love pasta.

Ah-gee

Let’s add curry powder too.

They said to use one sprinkle of Ajinomoto per cup of rice.
Is that all right to have so little…

Granulated broth
Soy sauce
– Sake
– Mirin
Frozen Mushroom Mix
Seafood mix
Ginger Scallion Sauce
Try putting this in the rice cooker.
I’m going to fly.

I wonder if there is any difference between Hi-Me and Ajinomoto.

It’s nice as a recipe manga that normally uses umami seasoning.
Until then, I thought, how do you use umami seasoning in cooking? Isn’t it just sprinkled on haphazardly?

Trehalose is also included in convenience store rice balls, right?

Anything that can be represented by a chemical formula is a poison!

People are saying something about the taste of old rice, but since it’s stored as brown rice, I think you won’t be able to tell the difference in taste unless your palate is really refined.

In a time when delicious seasoning wasn’t common, it seems they cooked rice with a spoonful of sake, the evil rice.

If you put in too much, it will be obvious, so fine adjustments are necessary.

H2O (chemical substance)

The son’s manga in the thread looks kind of different, so I wasn’t really motivated to read it.

Let’s stop the fruitless response.

I think the simple elements of umami, such as aged rice, new rice, and Koshihikari, don’t change drastically from 0 to 100.
Cheap rice may not taste great, but if you add umami seasoning, your palate can recognize it as delicious.
It’s like if you add umami seasoning to rice that you already think is delicious, it just becomes even more delicious rice.

It’s a pleasant manga…

I really feel like the reaction when I saw the rice was just no good.

Information is tasty, after all…
It’s seriously delicious, not a joke.

It’s not a chemical formula, it’s a chemical equation.

It’s great that there are plenty of techniques to easily elevate cheap items to a decent level of deliciousness.

Episode 11 has been member-exclusive all along… I want to be happy with meat and potatoes…

Depending on how it is cooked, old rice can be more delicious than new rice.
Fried rice and such.

The mass extinction artist called cyanobacteria.

It’s true that the taste definitely declines, but if you use a life hack like in the image, isn’t it within the range where you can eat it normally and enjoyably?

I feel a bit hesitant about dissolving seasoning in water and putting it in a spray container, as it seems like it wouldn’t be able to be stored for long in that state…

The odor component of rice, hexanal, increases to about twice the amount of new rice even when stored in the refrigerator for a year with brown rice, and the quantity increases the older it gets.
This emerges as a fragrance during heating.
However, it seems that this is not an unpleasant smell for everyone.
When you add a little sake while cooking, hexanal is overwritten by the aroma of sake.
If you are not good with the smell of sake, it’s better not to try it.

It’s often said to drink a lot of sake or water.

The manga where the flavor faction lost.

Rice with Ajinomoto is delicious at first, but after eating it for a few days, the taste starts to become unpleasant.

When I visited the food company’s website, I was grateful that they taught cooking from the very basics.

In short, it’s the same as cooking with kombu, right?

Thaw frozen seafood while preparing it with umami water!
It also makes things quicker, you know.

Please update Mitaro.

The price is high, so I hesitate to buy Hai-Mi and end up choosing Ajinomoto, but I wonder how different they really are.

Hehehe… In our household, we store brown rice and use a home rice mill every time we eat it…

If you want to eat truly delicious top-quality food, you just have to pay a lot of money.
But that’s not realistic…
I’m not a noble or anything.

It’s a promotional manga for Ajinomoto, and there were about six volumes released, right?

I heard that it’s good to cook this with rice oil added.

The seasoning company publishes recipes using only common ingredients, so it’s quite handy for reference.

They showed a home rice milling machine on the midday wide show…

It’s a happy story where no one is at a loss because the usual ingredients have become a bit more delicious and are still cheap.

Ajinomoto should be sprinkled about 3 to 4 times lightly.
If you want it to work strongly, it’s good to swing about 10 times.

The chicken pepper-flavored pasta from the pasta episode makes for a great snack!
If you don’t have chicken consommé, you can substitute it with poultry soup stock!

It seems that Ajinomoto is better because it can purely add umami flavor without transferring the smell of kelp or seaweed.

Even if I eat the highest quality, I probably won’t be able to tell the difference with my taste buds, and most people won’t either…
I think having a sharp sense of taste is also a talent.

I want someone to try rubbing beef consomme on the prep for tonkatsu.
And I want you to make tonkatsu using that method.

It’s interesting to compare the recipes from different companies.

“Oishinbo is a bundle of curry biases, so if you take it as reference, you’ll become foolish.”

It looks delicious no matter what you put in it.

The ingredients can be a bit hit or miss, but when you add minomoto, it stabilizes things, so that’s great.

There’s the same recipe on the Ajinomoto professional page too.
https://foodservice.ajinomoto.co.jp/higi/rice/

Cooking Papa gives the impression that delicious seasonings don’t come easily.
It might actually be coming out to some extent based on my own arbitrary image.