Infuse Seasonal Flavors into Rice
July 18, 2010

In Japan, one way to enjoy seasonal produce is by making a Japanese style pilaf ("Takikomi gohan" in Japanese). In the Fall we use chestnuts and mushrooms (Matsutake is best), in Winter, we use oysters, and in Spring we use sea bream, bamboo shoots, and wild plants. But the possibilities are endless.

In Japan, one way to enjoy seasonal produce is by making a Japanese style pilaf ("Takikomi gohan" in Japanese). In the Fall we use chestnuts and mushrooms (Matsutake is best), in Winter, we use oysters, and in Spring we use sea bream, bamboo shoots, and wild plants. But the possibilities are endless.

Right now in Washington DC we are in the peak of summer and it is a great season to use up beautiful summer vegetables and seafood in a pilaf. For example, soy beans, broad beans and octopus are great. However, my favorite is a corn. Simply add fresh corn kernels with raw rice along with your favorite seasoning and cook as usual. When you open your rice maker, you have instant seasonal pilaf.

I can think of many ways to make corn pilaf. If you like Japanese flavors, add a dash of rice wine, a small piece of dried kelp and a pinch of salt. You can also add some white wine, chicken bouillon and butter to make it more Western style. Or you can add some hot chile for Latino style. So many options.

Here is my recipe for Japanese corn pilaf.