When I was a child, every morning the family had to ban fasting rice. Put the freshly cooked rice into a bowl and use a rice spoon to press it into a round shape, similar to a bowl. If it was compacted, it wouldn't stick to the top of the bowl. You have to pour it out at noon every day. I was the one who poured it out almost every day, and I thought it was amazing that the rice didn't stick to the top of the bowl at all, and what came out was a big ball of rice that was almost the same shape as the bowl.

The key to a good bowl of buckwheat rice is that the rice should be soft and hard, and it's best to brush a layer of cooking oil on the inside of the bowl when you do it.