Popcorn Rice

Popcorn Rice

►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links)

Japanese Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt)
Damascus Chef’s Knife (http://amzn.to/2APxc8w)

―Sharpening Stone―
KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32)

Panasonic GH5 (http://amzn.to/2uomMqi)
Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk)

►Main Channel: https://www.youtube.com/RachelandJun
►Instagram (インスタ): https://www.instagram.com/junskitchen/

►Music by Epidemic Sound (https://goo.gl/wiYvVq)

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51 Responses

  1. JunsKitchen says:

    This time it’s an easy recipe but it’s so fun to make that I thought everyone should know how to do it! I actually forgot about pop rice (or puffed rice) until recently when we had dinner at a hotel where they actually served it to us. I personally think pop rice on the stalk is the most fun of all, but of course if you don’t have access to a rice paddy then you can make this with any raw rice at all from your grocery store.

    • sanja dzakula says:

      JunsKitchen amasing! Thank you!

    • Michael Hart says:

      Jun, I love your videos. It is amazing to see things being made in real life that I have only read about. I have a question for you two if you can tackle it. Why is that homes are deemed to have about a 30-year lifespan in Japan? I have seen videos and the construction materials and techniques are very similar to North America from what I can tell. It doesn’t seem to make sense. Is there something I am missing? Is there a builders shortcut that is cutting the lifespan of the structures down? Japan seems so frugal that impermanent structures seem odd to me. In the U.S., there are definitely some poor builders. However, most people could live in their homes for a lifetime with basic maintenance. What’s different in Japan? Could it be that owners are not maintaining or is the problem in the structure itself? I’m perplexed. Take care! Awesome videos!

    • Harmony Titley says:

      JunsKitchen thank u ever so much ill use this recipe on my channel and give u a huge shout out!!

    • Jasmine's Life says:

      Weedisnoob That’ll stress them out A LOT. It takes a very long time to do a JunsKitchen video. Please acknowledge that.

    • Danae says:

      yum!  want ginger rice.  what country is yours?

  2. Dave Scheer says:

    Jun, could you spray it with cooking oil and pop it in a micro wave ?

  3. murasakiiro says:

    Yaay! Poki’s finally made his debut appearance in a JunsKitchen video! I’m amazed at how the rice puffed but continued to stay on the stalk ? This is such a sweet looking dish.

  4. TheGamingShelf says:

    This channel is so pure ? Thank you Jun!

  5. Lee Gou says:

    Rice straight from the rice fields. That’s the best. 😀

  6. Ronan Lim says:

    I see Jun upload i press like. Don’t even need to watch the video, you already know it’s gonna be good.

  7. Greg Weatherup says:

    Poki is actually calm enough & quiet enough to co-star! wow!
    Was that machine some sort of winnowing device or was it blanching the rice or cleaning it or what?

    • D Gerard says:

      Greg Weatherup it takes the brown bran coat off the rice. Brown rice goes in, white rice comes out. I think it’s awesome that they just have walk-up vending machines for that in Japan.

    • Robert Leitch says:

      Yeah it’s for removing the bran and polishing the inner endosperm, I’ve heard that some Japanese people will polish rice almost down to the germ.
      D Gerard they have vending machines for just about everything in Japan lol.

    • I own a SupSup says:

      Ill take option D. Lock it in.

  8. Scott8588 says:

    Was impressed how calm poki was about you putting food in front of his face.

  9. iamnoone21 says:

    Of all the videos for Poki to make a calm debut in, it’s in front of a pot of dangerously hot oil

    It fits his personality somehow! XD

  10. Peter S. says:

    1:10 wait, is this like a public rice processing machine?

    • Mr Remakes says:

      Yeah, they even have different settings for different levels of polishing. You can just take off the hulls to make brown rice, you can take off the seed coat to make white rice, or you can polish it further to make rice that can be used for various qualities of sake. Pretty cool. It’s neat that, even in the modern world where so much of rice cultivation is done by machine, there are still parts of the rice cultivation process that have a community feel.

    • Cacti Juice says:

      @ Mr. Remakes thanks learned something new

    • Isabel Andrade says:

      so how much does it cost? does it do it buy weight or buy how much money you put in?

    • SunKissed Cheeks says:

      Isabel Andrade ¥100 for 10 kg rice.

    • Isabel Andrade says:

      SunKissed Cheeks that’s really cheapnis that just the norm or does it change from region to region?

  11. Jinxster 95 says:

    Who is this new cat and what have you done with poki???

  12. bobfox says:

    Poki joined you this time! Did he behave…? Lol

  13. Patrick Star says:

    *Trending Inbound*

  14. Patrick Star says:

    200°C = 392°F

  15. Bob Ross 2.0 says:

    Snap, krackle, pop

  16. KalMay says:

    I literally get so excited when you post your amazing, beautiful, cinematic genius videos. So relaxing and inspirational!

  17. Minty Bliss says:

    This is so wholesome ?

  18. Liza. V says:

    Everything you do is aesthetically pleasing! There’s an art to that. We have a breakfast cereal here in Australia called ‘Rice Bubbles’. It’s basically puffed rice too. There’s also a malt version called ‘Coco Pops’. I’m sure your version is far less processed (or sugar laden!). Thank you for sharing 🙂

  19. Mimi Oang says:

    Okay WOW!

  20. Cheeze Pizza says:

    Ooh I see that Kramer knife! okay!

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