as long as 30 to 60 minutes. The chefs at Hama Hermosa preferred to run cold water from the tap over the rice for just ten minutes or so. This achieved both a quick soak and a thorough rinse. Then the chefs would pour the rice into a colander to drain. Each grain of rice continued to absorb the moisture on its surface, like a tiny sponge. Takumi’s hands had turned red from the frigid rinse water. Anything but cold water would cause the rice
