Shanghai ‘24 - Jiangnan: the Lower Yangtze River

I lived on the island of Shikoku for 13 years. Shikoku is udon territory and I became addicted to it. I lived specifically in Tokushima Prefecture on Shikoku where Tokushima ramen is huge (udon is so popular in the Shikoku prefecture of Kagawa that Kagawa’s nickname is “Udon Prefecture”!) I like rice well enough, but would likely choose some sort of noodles instead of rice UNLESS the rice was really special.

Oddly enough, the best rice I’ve ever had was at a Japanese restaurant in the Studio City area of LA called “Asanebo” (it means to “oversleep”). It was so fragrant and perfectly prepared that I’ll never forget it!

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I never understood the lack of flavor in Texas long grain rice. Looks nice, tastes like… nothing. True of most US-grown rice, aside from calrose.

I was a fàn (饭桶), a rice bucket. Not necessarily a complimentary term one would volunteer to apply to oneself.

I’ve Learned since to appreciate good rice :rice: a few years ago. Still, Texas long grain with Cantonese food? No problema.

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