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← Older revision		Revision as of 11:13, 18 February 2025
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	{{Japanese cuisine}}		{{Japanese cuisine}}
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			<gallery>
			File:Stages_of_rice_milling.jpg\|Stages of rice milling
			File:TawaramotoRiceField.png\|Rice field in Tawaramoto
			File:Koshihikari_and_calrose_rice.jpg\|Koshihikari and Calrose rice
			File:Hiroshige_Bowl_of_Sushi.jpg\|Bowl of sushi by Hiroshige
			File:Edo_Kamado.JPG\|Traditional Edo period kamado
			File:Japanese_rice_in_Wajima-nuri_lacquerware.jpg\|Japanese rice in Wajima-nuri lacquerware
			</gallery>

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2024-02-26T03:08:37Z

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'''Japanese rice''' refers to a number of short-grain cultivars of [[Japonica rice]] including ordinary rice (''uruchimai'') and glutinous rice (''mochigome'').

== Overview ==
Japanese rice is a staple part of the [[Japanese cuisine]]. It is used in a variety of dishes, including [[sushi]], [[onigiri]] (rice balls), and [[donburi]] (rice bowls). The rice is known for its unique stickiness and texture, which is achieved through a high content of a specific type of starch called amylopectin.

== Varieties ==
There are several varieties of Japanese rice, each with its own unique characteristics and uses.

=== Uruchimai ===
''Uruchimai'' is the most common type of Japanese rice, and is used as an everyday staple by the Japanese people. It is a short-grain rice, and becomes sticky when cooked.

=== Mochigome ===
''Mochigome'' is a type of glutinous rice used in Japan. Despite its name, it does not contain gluten, but rather a higher amount of starch. This rice is used for making [[mochi]] (rice cakes) and traditional sweets.

== Cultivation ==
Japanese rice is cultivated in all parts of Japan, although the prefectures of [[Niigata]], [[Akita]], and [[Ibaraki]] are particularly well-known for their rice production. The rice is typically planted in the spring and harvested in the autumn.

== Preparation ==
Japanese rice is typically rinsed before cooking to remove the bran layer and any remaining rice powder. It is then soaked in water for a period of time before being cooked. The rice is usually cooked in rice cookers, but can also be cooked in a pot on the stove.

== Cultural significance ==
Rice is deeply ingrained in Japanese culture and traditions. It is not only a staple food, but also used in various festivals and ceremonies. For example, during the [[New Year]]'s celebrations, it is common to make ''[[mochi]]'', a type of rice cake, from ''mochigome''.

== See also ==
* [[Sushi rice]]
* [[Rice cooker]]
* [[Japanese cuisine]]

[[Category:Rice]]
[[Category:Japanese cuisine]]
[[Category:Cereal grains]]
{{Japanese cuisine}}
{{food-stub}}

Japanese rice - Revision history

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