Yoshizen's Blog

Kitsune-koge

kitsune-koge-a09a6931

Mind you, I’m not living on that bellows.  I’m living on my food (with very little blah blah or ism in it = just buy cheapest ingredients = it’s happen to be the fresh material) and cooking every day myself.  And I’m not using electric rice cooker, instead cooking the rice in a pan on the electric cooker.  But this evening, I was distracted by an Email and missed the timing to turn down the heat.  So, I burnt the rice very lightly which showed light brown on it, which we Japanese calls Kitsune-koge.  Since the color of light brown = Kitsune = Fox. 

Up in the mountain, where air pressure is lower, the water boils not at 100°C — 2000m high, boiling point is 85°C and makes a boiled rice soggy.  So, we try to burn the fire more and longer, resulting the rice burnt. — In England, I think I’ve made the rice burnt only once before.   Cooking manual heating and made the rice burnt only twice in the long half century isn’t too bad.   But much more important point IS, we Japanese appreciate the Kitsune-koge.  Like a burn on Onigiri on an open fire, lightly burnt rice, and its crispy flavor is a rare treatment on the life.   (Though, I wouldn’t intentionally burn the rice for this purpose.)  —— Bon appetet  !   😀

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  1. dunxd said, on December 3, 2016 at 13:10

    I love burnt rice and do deliberately burn it whenever I am cooking. Interesting slang my mother in law taught me: Okama is a pot that can be used to cook rice. Okoge is the burnt rice that sticks to the pot. Okama is slang for “drag queen”, and okoge for “fag hag”. Poetic. http://www.urbandictionary.com/define.php?term=okama

    • yoshizen said, on December 3, 2016 at 17:16

      I knew the slang Okama and Onabe yet never larnt Okoge. 😀


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