Perhaps the day will come when cheap blended rice becomes mainstream.

hello everyone.

Sai & Co. This is Sai & Co. from WAKU Challenge Lab.

Well, today, I will brush up on my past blog and explain about "maybe the day will come when cheap blended rice becomes mainstream".

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Now let's get down to business.

I tried the blended rice.

In the rice bin, there is a mixture of beautiful white rice and rice that looks like old rice with a slightly blurred color.

Intuitively, I feel like there are a lot of old rice.

Is this what happens when you buy cheap blended rice? (It's not a bad word.)

It looks a little yellow when cooked.

I wanted to make a rice ball, so I used less rice grains, but the rice still stands! Or the rice is glossy! There is no such feeling.

However, the rice grains are fairly uniform in size, and there is no surprise that insects will come out of the bag.

I don't think there is much difference from pure rice.
(When I think back on it now, I remember that the grains of rice were cracked inside and had a bad texture. What I felt at that time was not only the taste of rice, but also the texture of rice, which gives a good or bad impression to people. I'm not a cooking professional, so I didn't pay much attention to it, but the elements that make up the design are the combination of taste, appearance, aroma, temperature, and texture. So, I guess people judge “good or not good”.

Well, the most important thing is the taste...

To be honest, I'm dizzy.
(I still remember this. It felt like old rice.)

It doesn't go as far as Thai rice, but it seems to be suitable for fried rice because it is crumbly.

Even if it's cooked rice, I feel like I can cheat if it's flavored rice.

However, it has no odor, no bitterness, and no bad aftertaste.
"Yes"? I think.
(By the way, I think my daughter has a dominant sense of taste. She clearly said, "It's not delicious." I didn't feel the difference in taste that much. Now that I know that I have an advantage, I have a job where I can make the most of my sense of taste, for example, a chef, a sommelier, and a researcher of chemical seasonings. Well, I'm planning to think that kind of occupation is suitable.)

Personally, I think it's possible to buy it temporarily, but it might be a bit heavy to keep eating all the time.

I feel like I'm getting tired of it.
(I was worried about the texture. The difference in the size of the rice grains didn't suit my skin. It's a small part, but it was a stressful rice to eat all the time just because it was cheap. However, I do not mean to speak ill of those who like it and eat it, or those who can only buy cheap rice for various reasons. It's not something I won't buy or eat no matter what happens, but the quality itself is fine and I can eat it enough, so I want to avoid it if possible. Please understand that you will not be offended, including those who are.)

So, I have never eaten expensive blended rice, so I can't say anything about it, but I can't really recommend it when I think about eating it on a regular basis.

It's just my personal opinion.
(However, the food receipt rate in Japan is about 38%. Moreover, we are in a phase of stagflation, and the day may come when we are forced to eat only cheap blended rice. Let's prepare now so that we don't have to worry about it, especially if you like rice.)

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