Introduction

As an amateur chef, I have always leaned toward purism and never really trusted food processors or electronic gadgets that claim to be able to cook for you. My belief has always been based on the conviction that, technically speaking, you only need three things in the kitchen: a heat source, a pot, and a knife. I must add that this approach often added a lot of work and sometimes made preparation unbearably complicated. Gradually, a hand blender found its way into my kitchen, but that was all for many years.

So, the first rice cooker was a small culinary revolution for me. Paradoxically, the path to it led through my deep interest in ramen, which required an understanding of the basics and principles of Japanese cuisine. However, preparing ramen is very time-consuming, and unless you happen to have most of the ingredients from previous iterations lying around in your fridge and freezer, it often takes two days. In contrast, rice-based dishes offer much more flexibility, especially if you have a rice cooker at home....

My cooking has therefore been based on two pillars in recent years: noodles and rice. Ramen has become a format for experimentation, obsession, and artistic expression for me. Rice, thanks to the rice cooker, has become my daily bread, the modest but undisputed ruler of my kitchen. Everything I have learned about Japanese cuisine and ramen is reflected in a rice bowl (donburi) in a surprisingly effective summary. I don't know how many times I have asked myself: How is it possible that it tastes so good? How is it possible that a meal that costs only a few crowns per serving and takes less than half an hour to prepare tastes better than anything you can order in a food delivery? People around me often ask me the same question. That's why I decided to share that little I know, or at least I think I know...

First, however, it would be appropriate to explain the rules of the game. Japanese culture, like its culinary tradition, is currently undergoing excessive fetishization. Japanese cuisine is perceived as the pinnacle of minimalism, healthy ingredients, and fine dining style in serving. Believe me, this is a highly distorted and limited view. The Japanese cuisine I live with every day is different. It's a little bit of Tetsuo, a little bit of Mystery Train, and a little bit of Cowboy Bebop. Its everyday, ordinary, and surprisingly good. The rules of the game are simple. The main timer for all cooking is the clock on the rice cooker, and any other preparations must not take much longer than it takes to cook the rice. When it comes to ingredients, it doesn't matter whether they are fresh or prefabricated, and MSG is allowed. (If you're unsure about this, please work on getting rid of your racist stereotypes and google something about MSG...) I can promise you it will be worth it.