Fragrant Rice    Report Although ancient rice etc. is briskly grown as local revitalization these days, it is surprise as there is scent rice. Although are seen on television (NHK) by chance, and it did not know why it was, the taste did not say a word, either. I want to eat by such a reason. Scent rice is grown with the cool place-between-mountains background where the difference of temperature of day and night is large. Springwater is made from small "Tanada" which flows in continuously. It is said that a kind has "Hieri", "Sawakaori", and "Towanishiki".   (How to cook it) Since scent rice has the too strong scent, it usually adds 5 to 10% of rice to a standard, and carries out cooking rice by the usual amount of water. Rice cleaning is washed quickly and throws away the 1st water of rice bran immediately so that a scent may not be spoiled. When having cooked rice, there was a smell like green soybeans. When the lid of a rice cooker is opened, it is a thing smell too like green soybeans. When it cools for a while and piles in a vessel, it is a smell of ordinary boiled rice without knowing why. When it eats being exciting, it is ordinary boiled rice. If the nerve is concentrated because it is scent rice, a scent faintly like green soybeans will sometimes be felt. But boiled rice is nice. A scent was not clear anymore because it concentrated on boiled rice. But, a scent will be felt, if boiled rice is eaten after eating a dish.   Japanese : Tosa Kaori-Mai Name: Cleaning Rice Name of articles: Smell rice in Tosa Field material brown rice: Domestic production(Kochi Prefecture) Maker : Pearl Rice Kochi Nangoku-shi, Kochi   / Top > Kochi   (C) Japanese Noted Foods 2007