Hello!
I work as a chef in a Japanese restaurant in Europe and most of our cuisine is based on rice. Now there is a question about the rice that will be more suitable for authenticity and quality. We are using such rice at the moment, but we need to leave only one. I would be grateful for any advice and help in this matter.
Thank you in advance!
P.S. You can also recommend other types of rice.
by Total-Fail9543