ricetasting

Rice tasting, also known as kookai or kiki, is a traditional practice in Japan and other parts of Asia focused on evaluating the quality of rice. It involves a sensory assessment of cooked rice, paying close attention to its aroma, appearance, texture, and flavor. Professional rice tasters, often called kookai-shi, are trained to discern subtle differences between various rice varieties, harvests, and even individual farms.

The process typically begins with observing the uncooked grains, looking for uniformity in size and color, and checking for any signs of damage or impurities. Once cooked, the rice is examined for its luster, grain separation, and any extraneous particles. Aroma is then assessed, with different rice types having distinct fragrant profiles. The tasting itself involves a small portion of rice, chewed slowly to evaluate its texture, which can range from sticky and chewy to firm and separate. Finally, the flavor is considered, noting any sweetness, nuttiness, or other characteristic tastes. This practice is crucial for rice producers, distributors, and chefs to ensure they are offering high-quality products.