How to cook okome or Japanese rice
Measure the volume of okome. 1 gou equals 150 grams.
Put the okome in a cooking pot and fill the pot with cold water.
Rinse it lightly and then discard the cloudy water.
Repeat the process until the water becomes almost clear.
Adjust the volume of okome and water in the proportion of 1 to 1.1-1.2.
Soak the okome in the water for half an hour.
Cook the pot over a medium or high heat for seven minutes and then over a low heat for seven minutes.
Keep it for ten minutes.
When cooked, open the lid of the pot and turn up the cooked okome, which is generally called gohan, by using a rice scoop in order to emit steam. Then close the lid.
In five minutes, you can get the deliciously cooked okome or gohan!