Japanese rice

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

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  Stages of rice milling

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  Rice field in Tawaramoto

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  Koshihikari and Calrose rice

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  Bowl of sushi by Hiroshige

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  Traditional Edo period kamado

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  Japanese rice in Wajima-nuri lacquerware