Cool lax sticks. Top 8 Crab Stick Brands: Quality, Taste, and Nutrition Compared

What are the best crab stick brands available in the market today. How do they compare in terms of quality, taste, and nutritional value. Which brands offer the most authentic crab-like experience.

Table of Contents

The Rise of Crab Sticks: From Novelty to Staple

Crab sticks have been a part of the Russian market for over two decades, evolving from a novel food item to a pantry staple. During this time, recipes have been refined, and the culinary applications of crab sticks have expanded significantly. The introduction of a specific GOST standard in 2018 underscores their importance in the Russian diet. This standard stipulates that authentic crab sticks should contain at least 60% “surimi” – a paste made from fish and/or aquatic invertebrates, including squid and shrimp.

The ideal crab stick should mimic the taste of real crab meat and possess an aroma reminiscent of crustaceans. But what makes a crab stick brand stand out in today’s competitive market? Let’s delve into the top contenders and uncover the factors that set them apart.

Understanding Surimi: The Heart of Crab Sticks

Contrary to what the name might suggest, crab sticks aren’t made from actual crab meat. Instead, they’re crafted from a mixture of seafood called “surimi”. This paste typically consists of white fish meat such as pollock, sardine, hake, blue whiting, or cod. To reduce production costs, manufacturers often incorporate additional ingredients like starch into the mix.

When done right, this combination results in a tasty and nutritious product. However, the quality can vary significantly between brands. So, which brands should discerning consumers look out for?

Russian Sea: A Nationwide Favorite

Russian Sea has established itself as a prominent player in the crab stick market, with distribution channels reaching almost every corner of Russia. Their product line extends beyond crab sticks to include a variety of seafood options such as shrimp, mussels, sea kale, rolls, fish fillets, and caviar.

Roskachestvo, a Russian quality assurance organization, has thoroughly examined Russian Sea’s crab sticks. The results were impressive:

Microbiologically safe
Free from health-hazardous substances
No plant impurities
Absence of synthetic dyes and preservatives
Starch content within acceptable limits
Consistent stick length (variation less than 0.5 cm)

While Russian Sea’s crab sticks boast many positives, they’re not without their drawbacks. The ingredients list includes two types of starch, flavor enhancers, thickeners, and carmine dye – the latter of which may cause allergic reactions with frequent consumption.

Key Details:

Production: Republic of Belarus
Protein content: 9.0g per 100g
Energy value: 91 kcal per 100g

Vici: A Global Surimi Giant

Vici stands out as one of the world’s largest surimi producers, with a market presence in 40 countries. Their product range is diverse, encompassing seafood, crab claws, crab sausage, fish fingers, dumplings, fish burgers, and various fish and shrimp products.

Roskachestvo’s evaluation of Vici’s “Priority” crab sticks yielded positive results:

High safety standards
Moderate starch content (no more than 14%)
No synthetic dyes
Absence of soybean and corn DNA

These findings suggest that Vici prioritizes quality over cost-cutting measures in their raw materials. However, this commitment to quality is reflected in a higher price point compared to some competitors.

Key Details:

Production: Russia
Protein content: 7.2g per 100g
Energy value: 78 kcal per 100g

Meridian: International Sourcing, Local Production

Meridian sets itself apart by sourcing fish and seafood from 20 different countries, ensuring a diverse and high-quality supply chain. Their product range is extensive, featuring seafood delicacies, sea fish, caviar, salads, snacks, spreads, crab meat, surimi, and noodles. With partnerships with major Russian retail chains, Meridian products are readily available in supermarkets across the country.

Roskachestvo’s laboratory testing of Meridian’s crab sticks revealed several positive attributes:

Microbiologically safe
Free from potentially hazardous substances
No synthetic dyes
Appropriate salt levels
Satisfactory taste

However, it’s worth noting that Meridian’s crab sticks fall short of GOST requirements for protein content, containing 19% less than the standard.

Key Details:

Production: Russia
Protein content: 8.0g per 100g
Energy value: 90 kcal per 100g

Nutritional Comparison: Protein Power-up

When it comes to nutritional value, protein content is a key factor to consider. How do these top brands stack up?

Russian Sea leads the pack with 9.0g of protein per 100g
Meridian follows with 8.0g of protein per 100g
Vici comes in third with 7.2g of protein per 100g

While these differences may seem small, they can add up over time, especially for those using crab sticks as a regular protein source in their diet.

Caloric Considerations: Energy Density Decoded

For the calorie-conscious consumer, understanding the energy density of crab sticks is crucial. Here’s how our top brands compare in terms of calorie content per 100g:

Russian Sea: 91 kcal
Meridian: 90 kcal
Vici: 78 kcal

Vici stands out as the lowest-calorie option, making it a potential choice for those watching their calorie intake. However, it’s important to remember that lower calories often correlate with lower protein content, so the nutritional trade-off should be considered based on individual dietary needs.

Beyond the Top Three: Exploring Other Contenders

While Russian Sea, Vici, and Meridian are standout brands in the crab stick market, they’re not the only players worth considering. Let’s take a brief look at some other notable contenders:

Santa Bremor

Known for their innovative approach to seafood products, Santa Bremor offers a range of crab sticks that often receive positive consumer reviews. Their commitment to quality and unique flavor profiles has earned them a loyal customer base.

A’more

A’more has gained recognition for their focus on natural ingredients and minimal use of additives. Their crab sticks often appeal to health-conscious consumers looking for a cleaner label.

Mayskaya

Mayskaya has carved out a niche in the budget-friendly segment of the market. While their crab sticks may not boast the highest protein content, they offer an affordable option for those looking to incorporate seafood flavors into their diet without breaking the bank.

Bystrov

Bystrov, primarily known for their instant breakfast products, has also ventured into the crab stick market. Their offerings often focus on convenience, catering to busy consumers looking for quick and easy meal solutions.

Polar

Polar emphasizes their use of wild-caught fish in their surimi products. This focus on sourcing can appeal to consumers concerned about the sustainability and quality of their seafood.

Decoding Labels: What to Look for When Buying Crab Sticks

When shopping for crab sticks, understanding how to read and interpret product labels can help you make informed decisions. Here are some key factors to consider:

Surimi Content

Look for products with a high percentage of surimi. The GOST standard recommends at least 60%. A higher surimi content generally indicates a better quality product.

Fish Species Used

Check which types of fish are used in the surimi. Pollock, hake, and cod are common choices. Some brands may use a blend of different fish species.

Additives and Preservatives

While some additives are necessary for texture and shelf life, excessive use of artificial colors, flavors, or preservatives might indicate a lower quality product.

Protein Content

Higher protein content is generally desirable. Look for products with at least 7-9g of protein per 100g.

Starch Content

While some starch is necessary for texture, excessive amounts can indicate that the manufacturer is using it as a filler to reduce costs. Look for products with starch listed lower on the ingredients list.

Salt Content

Be mindful of the salt content, especially if you’re watching your sodium intake. Some brands may use excess salt to enhance flavor at the expense of nutritional balance.

Culinary Applications: Versatility of Crab Sticks

Crab sticks are more than just a standalone snack. Their versatility in the kitchen makes them a valuable ingredient in various dishes. Here are some popular culinary applications:

Salads

Crab sticks are a common ingredient in many salad recipes, adding a seafood flavor and chewy texture. They pair well with fresh vegetables, eggs, and creamy dressings.

Sushi Rolls

Many homemade and commercial sushi rolls use crab sticks as a more affordable alternative to real crab meat. They’re particularly popular in California rolls.

Pasta Dishes

Crab sticks can be incorporated into various pasta recipes, adding a seafood element to creamy or tomato-based sauces.

Seafood Spreads

Finely chopped crab sticks can be mixed with cream cheese or mayonnaise to create delicious spreads for sandwiches or crackers.

Stir-Fries

Adding crab sticks to vegetable or noodle stir-fries can introduce a seafood flavor without the need for more expensive ingredients.

Soups

Crab sticks can be used in seafood soups or chowders, providing texture and flavor reminiscent of crab meat.

Health Considerations: Balancing Nutrition and Enjoyment

While crab sticks can be a tasty and convenient food option, it’s important to consider their place in a balanced diet. Here are some health-related factors to keep in mind:

Protein Source

Crab sticks can contribute to your daily protein intake, but they shouldn’t be relied upon as a primary protein source. They generally contain less protein than whole fish or real crab meat.

Sodium Content

Many crab stick products are high in sodium. If you’re monitoring your salt intake, be sure to check the nutritional information and consume in moderation.

Additives

Some people may be sensitive to certain additives used in crab sticks, such as carrageenan or artificial colors. If you have known sensitivities, carefully review the ingredients list.

Omega-3 Fatty Acids

While crab sticks are made from fish, the processing involved means they typically contain lower levels of beneficial omega-3 fatty acids compared to whole fish.

Allergies

Individuals with shellfish allergies should be cautious with crab sticks. While they don’t contain crab meat, cross-contamination during processing is possible. Always check the allergen information on the packaging.

Environmental Impact: Sustainability in Surimi Production

As consumers become increasingly aware of the environmental impact of their food choices, it’s worth considering the sustainability aspects of crab stick production:

Fish Species Used

The sustainability of crab sticks depends largely on the fish species used in the surimi. Pollock, often used in surimi, is generally considered a sustainable choice when properly managed.

Fishing Methods

The methods used to catch the fish for surimi production can have varying environmental impacts. Look for brands that prioritize sustainable fishing practices.

Processing and Packaging

The energy used in processing and the materials used for packaging also contribute to the overall environmental footprint of crab sticks. Some brands are making efforts to reduce their impact in these areas.

Food Waste

Surimi production can be seen as a way to utilize fish that might otherwise go to waste, potentially contributing to more efficient use of marine resources.

Alternatives to Wild-Caught Fish

Some researchers are exploring the use of farmed fish or even plant-based alternatives for surimi production, which could potentially reduce pressure on wild fish stocks.

Future Trends: Innovation in the Crab Stick Industry

The crab stick industry continues to evolve, with several trends shaping its future:

Plant-Based Alternatives

As interest in plant-based diets grows, some companies are developing vegetarian or vegan alternatives to traditional crab sticks.

Clean Label Movement

There’s a growing demand for products with simpler, more natural ingredient lists. This may lead to crab sticks with fewer additives and preservatives.

Functional Ingredients

Some manufacturers are exploring the addition of functional ingredients like omega-3 fatty acids or probiotics to enhance the nutritional profile of crab sticks.

Artisanal and Gourmet Versions

There’s potential for growth in the premium segment, with artisanal or gourmet crab sticks that use higher quality ingredients or more sophisticated flavoring techniques.

Sustainable Packaging

As environmental concerns grow, we may see a shift towards more sustainable packaging options for crab stick products.

The world of crab sticks is more complex and nuanced than many might assume. From the intricacies of surimi production to the nutritional considerations and environmental impacts, there’s much to consider when choosing and consuming these popular seafood products. As the industry continues to evolve, driven by consumer preferences and technological advancements, we can expect to see even more innovation in this space. Whether you’re a long-time fan of crab sticks or a curious newcomer, staying informed about these developments can help you make choices that align with your tastes, nutritional needs, and values.

ranking of the top 8 good brands according to KP with prices and reviews

For more than 20 years, crab sticks have been presented on the Russian market. During this time, their recipes have changed, and the collection of dishes with crab sticks is constantly replenished.

The fact that this is not an accidental guest in the diet of Russians is confirmed by the presence of a special GOST standard from 2018 (1). The document states that “correct” crab sticks should consist of at least 60% minced “surimi” (a paste of fish and / or aquatic invertebrates, which include squid and shrimp).

The taste of the sticks should be similar to the taste of crab meat (hence the name), and the aroma should be similar to the smell of crustaceans. In this article, we will talk about the best crab sticks in 2023 according to the KP version, as well as share tips for choosing a quality product and answer popular questions.

Rating of the top 10 producers of the best crab sticks according to KP

The rating is based on the opinion of the KP editors. Recommendations and additions on the rating you can send to mail [email protected] . To discuss advertising cooperation, call +7 (495) 637-65-16 (on weekdays from 9:00 to 18:00).

For the manufacture of crab sticks, not crab meat is used, but sea fish meat, for example, pollock, sardine, hake, blue whiting, cod are used. This ready-made mixture is called “surimi”. But to reduce the cost of raw materials, manufacturers introduce other components into the composition of crab sticks, for example, starch. If the factory with additives is not too zealous, then a tasty and nutritious product will go to the store.

Let’s talk about brands that you should pay attention to if you like crab sticks.

Russian Sea

Russian Sea. Photo: market.yandex.ru

This company supplies products to almost all Russian regions. Their assortment includes crab meat, shrimp, mussels, sea kale, rolls, fillets and caviar of sea fish. There are products for a snack, for a quick salad, for a family feast.

Roskachestvo experts examined the crab sticks of this brand. As a result of the tests, it turned out that the product is harmless in terms of microbiological parameters (2). The composition does not contain substances hazardous to health, there are no plant impurities, synthetic dyes and preservatives, and the starch content does not exceed the norm. And the sizes – to the delight of perfectionists: the length of the sticks differ by no more than 0.5 cm.

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Republic of Belarus
Protein content	9.0
91 kcal

Pros and cons

High quality; the composition does not contain hazardous substances, artificial colors and preservatives; easy to find for sale.

The composition contains two types of starch, flavor and aroma enhancer, thickeners and carmine dye, which can cause allergies if used frequently.

Vici

Vici. Photo: market.yandex.ru

This is one of the largest surimi producers in the world, the company supplies its products to 40 countries. Vici sells seafood, crab claws, crab sausage, fish fingers, dumplings, fish burgers, fish and shrimp.

According to the results of product research by experts of Roskachestvo, sticks of this brand “Priority” were highly rated for safety. It was also noted that this product contains some starch (no more than 14%), no synthetic dyes, soybean and corn DNA, that is, the manufacturer did not try to save on raw materials (3).

Main characteristics

900 31 Energy value
(per 100 g)

Place of production	Russia
Protein content	7.2
78 kcal

Pros and cons

Contains no GMOs, harmful substances, plant DNA; little starch and phosphorus; the optimal ratio of proteins and fats.

Relatively high price in the segment.

Meridian

Meridian. Photo: market.yandex.ru

The manufacturer buys fish and seafood in 20 countries. The assortment includes seafood delicacies, sea fish and caviar, salads, snacks, spreads, crab meat, surimi, noodles. Meridian cooperates with the largest retail chains in Russia, so their products are easy to find on supermarket shelves.

Testing of the product in the laboratory of Roskachestvo confirmed its safety in terms of microbiological indicators and the absence of potentially hazardous substances in the composition. There are no synthetic dyes in the composition, the sticks are not oversalted, and the taste is quite a worthy product. However, these crab sticks do not meet the requirements of GOST (1) for protein content – it is here at 19% less than normal (4).

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Russia
Protein content	8. 0
90 kcal

Pros and cons

Does not contain synthetic dyes, hazardous substances; pleasant taste; relatively little salt; products are widely presented in supermarkets and grocery stores.

Sugar has been added to the surimi minced meat and to the final product; protein content is less than normal.

Nord Fjord

Nord Fjord. Photo: market.yandex.ru

OAO Fish Processing Plant No. 1 manufactures products under this brand. The company was the first on the Russian market to introduce an innovative packaging technology, which made it possible to increase the shelf life of products and preserve the taste of fish.

Nord Fjord crab sticks contain minced fish, as well as sugar, starch (three types), flavor and aroma enhancer. Not an impeccable composition, but, according to customer reviews, the sticks taste good, quite juicy, without friability. Consumers also note that after defrosting, the product does not lose its properties. Among the minuses is called a strange smell.

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Russia
Protein content	7.0
102

Pros and cons

Pleasant taste; affordable price.

Contains sugar, flavor and aroma enhancer, three types of starch; high calorie content for this product.

Tokimo

Tokimo. Photo: market.yandex.ru

Crab sticks of this brand are produced in the Far East and are made from local raw materials.

A product called “Snow Crab” got into the laboratory of Roskachestvo. The results of the study will please lovers of crab sticks of this brand: no substances hazardous to humans, synthetic dyes and preservatives were found in the composition (5). No GMOs or foreign DNA. The nutritional value is also good. The not too high starch content indicates that the manufacturer did not try to save on natural raw materials.

Main characteristics

900 31 Energy value
(per 100 g)

Place of production	Russia
Protein content	8.8
95 kcal

Pros and cons

Harmless composition; starch content – within the normal range; minced “surimi” is not replaced by soy or other ingredients.

Hard to find commercially; the price is above average in this segment.

Fish House

Fish House. Photo: market.yandex.ru

This brand has been on the market since 2008. It can be considered one of the most popular brands, since Fish House products are presented in many stores throughout the country.

Roskachestvo examined a sample of crab sticks and found that this product is of high quality, does not contain hazardous substances, genetically modified components, artificial colors (6). The content of starch corresponds to the norms, proteins and fats – a sufficient amount.

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Russia
Protein content	13.0
110 kcal

Pros and cons

Sufficient amount of protein in the composition; no substances hazardous to health, GMOs, synthetic dyes.

Contains flavor enhancers, flavors, two types of starch; more high-calorie product than some analogues.

Santa Bremor

Santa Bremor. Photo: market.yandex.ru

The manufacturer’s assortment includes sea fish caviar, delicacies, and seafood known to customers. The product line also includes crab sticks.

Roskachestvo experts checked the product and found that it meets the established requirements for microbiological safety (7). The product is free of insecticides, heavy metals, GMOs and foreign DNA. But starch (which is in the composition of any crab sticks) is above the norm here, but protein, on the contrary, is not enough.

Main characteristics

900 31 Energy value

Place of production	Belarus
Protein content	8.0
65 kcal

Pros and cons

Safe composition; no artificial preservatives and dyes; the phosphorus content is within the normal range.

High in starch and low in protein.

“A’more”

“A’more”. Photo: market.yandex.ru

In addition to crab sticks under this brand, you can find other seafood on sale, as well as fish delicacies for the festive table. But you can’t find A’more products in every convenience store.

Crab sticks of this brand were also examined by experts of Roskachestvo. Tests showed that the microbiological parameters of the sample were normal, preservatives, non-natural dyes were not detected (8). The content of starch and phosphorus does not exceed the allowable figures.

Key features

Place of production	Russia
Protein content	8.5
Energy value	100 kcal

Pros and cons

Free from insecticides, heavy metals and other hazardous substances; the amount of starch is not overestimated.

High calorific value for this type of product; hard to find for sale.

How to choose good crab sticks

When choosing a product, pay attention to:

product appearance,
packaging quality and tightness,
whether the storage conditions correspond to those indicated on the packaging.
composition and energy value.

Ingredients of the composition are listed from largest to smallest (relative to other components). Some manufacturers may deviate from this rule. But if sugar is indicated on the package immediately after minced fish, this is not the best composition.

According to GOST, crab sticks must be of an even cylindrical shape, not curved, without moisture on the surface (a small amount of liquid is allowed in the package of chilled products) (1).

If the film “wrinkles”, it does not mean that the product is spoiled, this is a variant of the norm. Try to bend one stick a little – it should not break or crumble. The correct consistency is juicy and elastic. White “meat” can even be gray or pinkish, while red meat can be light orange or pink.

The mass fraction of protein in high-quality crab sticks should be at least 10%, and salt – no more than 2.5%.

Hermetically sealed packaging ensures that no bacteria enter from the outside. On the one hand, the packaging must be transparent so that you can evaluate the appearance of the crab sticks. If you can’t see the product, then don’t risk it – better take other crab sticks.

Expert reviews of crab sticks

— Crab sticks are made from minced fish, eggs, starch, sugar, salt, flavor enhancers and dyes are also added. The main thing is the balance of ingredients: if the sticks are too salty or, on the contrary, sweet, smell too bright or unnatural, most likely the manufacturer put too much dye and flavor, says cook Regina Kamaletdinova . – Good crab sticks should be neutral in taste, juicy and soft enough, but still keep their shape. If a lot of moisture comes out when you press the stick, this may indicate that this product is not of the best quality, the production process may have been disturbed.

Our expert Tatyana Plekhanova, figure shaping specialist, author and host of the Zhirotop marathon, said that due to the high content of salt, sugar and low nutrient content, it is not a good idea to include crab sticks in the daily diet:

— Of course, there are fewer carbohydrates and fats in crab sticks than, for example, in condensed milk and buns, but they cannot be called a healthy snack. Flavor enhancers, food colorings and additives in the composition can cause an acute allergic reaction. Eating crab sticks during a diet or for the prevention of obesity is definitely not worth it.

Chopsticks and Rice – Melon Panda Blog

June 5, 2011

That’s right, the blogosphere is the sphere of the collective unconscious 😀 Recently in the comments I was asked to write about how to properly hold chopsticks. Immediately I see a post by sakura_chan about how many people hold them wrong, and another post by Sashitokyo about how he bought a Japanese rice cooker 😀 Therefore, this morning, after eating my non-Japanese breakfast, I began to write about how to eat with chopsticks, and a little more about Japanese rice.

I learned how to eat with chopsticks in about a week of daily practice. It didn’t work the first time, and in general, the way to eat with chopsticks seemed completely difficult and not obvious 😀 Therefore, when we teach parents or someone else, and they are angry that it doesn’t work out, I always reassure everyone – well, in fact, at first it’s hard and very annoying! You can show the method using your own example, put the fingers correctly to the person and explain the theoretical part about balance and parallelism, but all the same, until you feel this moment of convenience yourself, it doesn’t work.

The main point, of course, is obvious to everyone, but still – food is grabbed with thinner ends. At the same time, it cannot be said that they hold the sticks by the thick ends – in fact, yes, the fingers are usually located closer to them, although many Asians themselves hold the sticks in the middle, and now try to understand – this is a mistake or just such a way. Disposable wooden sticks that you separate before eating are uniform along the entire length, although they are slightly thickened at the junction – accordingly, food should be grabbed with opposite ends, even if they are almost the same – it will be more convenient.
The second point is that the fingers hold the chopsticks lightly and relaxed, no tighter than you hold the fork. Using chopsticks does not require a powerful grip.

I probably won’t explain which finger to hold, you can see it on the pictures, right? An important principle is that the upper stick lies along the middle finger and moves freely, and the lower stick lies along the ring finger (on which we wear a wedding ring) and is fixed. I apologize to all the early commenters that I swindled 😀 by writing exactly the opposite. Bes beguiled me.
There are two principles that, if not followed, you will not hold anything:
When properly gripped, the sticks should converge to one point.
Sticks move only in the same plane relative to each other.

“One point” is easy to check: take the chopsticks properly, turn them perpendicular to the table and align. Many people do this while eating, because the chopsticks are not concreted and can move, so this gesture is completely normal.
Here, by the way, I’m holding the sticks not quite correctly, they do not meet at one point. But it doesn’t bother me when I eat, I don’t notice. And at first I followed the correct connection.

As for the plane of movement – if the sticks go rogue, then even if you seem to have successfully taken a piece, you will probably drop it ugly in two seconds. And it will turn out like this.

In my opinion, plastic sticks are the most inconvenient. They are too light, and they have such a not very pleasant surface. Metal Korean sticks are also an amateur. I also don’t like round sticks. For me, the best ones are wooden, with a not too large difference in thickness, with edges, and even better – with a notch at the ends with which you take food. Expensive sticks are not only more beautiful, they are often more comfortable and pleasant to hold.

Now for the rice 🙂 When asked about a particular variety sold in Russia, whether it’s good or not, it’s hard to answer, because Japan grows 50 main varieties of rice – an average of two or three in each prefecture. Some varieties are grown only in one place, but there are also popular throughout the country, some of them very old, others appeared in the 2000s. Here is an excellent scheme – you hover over the prefecture with the mouse, and at the bottom of the list the varieties that are grown in this area are displayed, and if you click on the variety, you will see background information about the name, “release date” and a brief description http://www. komenet.jp/_qa/kome_hinshu/index.html. Rice varieties have their own ratings and ratings, which are based on an analysis of taste, texture, and storage properties. The rating changes every year, but in general, the best varieties are those grown in regions with cold winters. Good rice starts from the Hokuriku region all the way to Hokkaido, and is famous for the koshihikari grown in Niigata. We buy mainly our local koshihikari, which is one of the most common varieties in Japan. Tentakaku is still grown in our prefecture, but its selection in the store is much smaller than koshihikari. At the same time, I want to note that unhusked rice, as well as rice for making mochi, is a separate issue in general, not related to the main classification of rice varieties. I think, without being a connoisseur, it doesn’t even make sense to find out what kind of variety you bought 🙂 the only thing is that you can assume that the northern one will be tastier than the southern one, but it’s not a fact that you will understand the difference out of habit 🙂

I don’t even know if it’s worth mentioning that rice is boiled without salt, by evaporating water, without stirring 🙂 Here is the instruction from the book “Fundamentals of Japanese Cuisine” (click to enlarge).