1.
rice washing; rinsing rice before cooking
The process of washing uncooked rice with water to remove starch, bran, and impurities before cooking. An essential step in preparing Japanese rice.
Compound of 米 (uncooked rice) + 研ぎ (polishing/washing, from 研ぐ). The traditional method involves swirling rice in water and draining it several times until the water runs clear. The water left from washing rice (研ぎ汁) has traditionally been reused for watering plants or as a cooking stock. 無洗米 (pre-washed/no-rinse rice) has become popular as a time-saving alternative.