I'll write about rice again, but this time the topic is more about rice itself.
Yesterday, I did rice polishing.
It occurred to me later that I didn't know whether or not this procedure existed abroad. Actually, I'm not sure what do they do about rice in other area of Japan, not to mention abroad.
In which condition do you buy rice, polished or unpolished? Furthermore, do people even know if rice needs polishing before you wash and cook it?
Oh no, doubts beget more doubts, I'm way too skeptical.
I know rice is everywhere and unpolished rice is not edible, so, for this reason, people polish rice everywhere. I shall not doubt.
Yesterday, I did rice polishing.
It occurred to me later that I didn't know whether or not this procedure existed abroad. Actually, I'm not sure what do they do about rice in other area of Japan, not to mention abroad.
In which condition do you buy rice, polished or unpolished? Furthermore, do people even know if rice needs polishing before you wash and cook it?
Oh no, doubts beget more doubts, I'm way too skeptical.
I know rice is everywhere and unpolished rice is not edible, so, for this reason, people polish rice everywhere. I shall not doubt.
Anyway, I went to a rice polishing facility
with 30kg of rice. There are dozens of facilities like this in rural towns.
When you pour unpolished rice into a hopper
and insert coins in the slot, rice is then sucked into a machine and polished
automatically. After waiting several minutes, polished white rice comes from an outlet port. Then you
have to bring 30kg of rice back home.
It's laborious.
What is interesting is that you may not be
able to find that such a normal thing exists, or doesn't exist, if you live in a different
region. For example I couldn't imagine that
people didn't have to polish rice.
Thanks to Dylan and Brian's correction.
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