Tapioca tea is everywhere in Japan these days – even in the SoraNews24 office rice cooker!
After several years of Japan being the Asian-nation outlier that didn’t really care about tapioca bubble tea, in recent months the drink has seen its popularity soaring in the country. The beverage is now basking in admiration from Instagram-savvy teenage girls and thirsty foodies, and even SoraNews24’s own Mr. Sato has been thinking about it a lot more than he ever expected to.
“Tapioca bubble tea is still a kind of tea, right?” our reporter mused while sipping from the drink’s signature large-capacity straw. “And here in Japan, we often eat a dish called ochazuke, which is rice with green tea, so shouldn’t we also be able to make rice with tapioca tea?”
We had to admit, this was actually some pretty solid logic, especially in comparison to some of Mr. Sato’s previous culinary theories, and so we grabbed the office rice cooker and the necessary ingredients to see whether his hypothesis was true.
● Tapioca bubble tea/pearl tea/boba/whatever people call it in your neck of the woods
Being, to our knowledge, the first person to attempt to make tapioca bubble tea rice, Mr. Sato wasn’t sure how much of each ingredient to use. After the bare minimum amount of thought, he decided to use one measured cup of rice, and one medium-sized tapioca bubble milk tea.
First, he washed the rice and placed it in the rice cooker pot, and then he poured in the contents of his drink cup, making sure to shake every last tapioca bubble out.
Then he shut the lid, hit the start button, and waited for the appliance to complete its rice-cooking