Okayu (Japanese Rice Porridge) Recipe – Japanese Cooking 101


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  1. Wow… now that I know exactly how to make rice porridge, it makes me wonder how all those girls in stereotypical shojo mangas could possibly mess this up!

  2. In Bangladesh we call our type "payesh" it is sweet with raisins and nuts depending on the family. And it is usually served during holidays because it is very time consuming!😁

  3. I'm currently having stomach problems and my doctor suggested soft foods like this porridge. I'm glad I found this one since all other recipes had savory spices as main ingredients and I can't handle them right now, but this one is simple. Thank you for sharing 🙂

  4. This was my everyday lunch and dinner as a kid, no kidding. And I was a active kid. So it is strange when many years later, I first hear obasan say they only eat porridge when they are sick.

  5. I'm very new to okayu, congee or other rice porridges. Right in this moment, I cook it together with fresh pineapple pieces and some ginger. I love the smell and the taste

  6. Hey, I made my own porridge however, the problem with the porridge is that it taste like water and every time I ate it, it felt like my mouth want to eat something that has a taste whether its sweet or sour. This only occurs with only with my porridge and if ate at any restaurant, I wouldn't feel this way.

  7. in israel we call it דייסת אורז (daisat orez) and as i know we dont even eat it, instead we have chicken soup when you are sick.
    that's it, i wanna change my culture to a more western one XD

  8. It's so cool how different Asian countries we all have different name for it but it's the same dish 🙂 In India, there are a few different names for it, but a lot of people call it "kanji".

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