However, price increases in recent years have led a small but increasing number of Japanese consumers and restaurants to seek out the small amount of less-expensive rice imported from China, Australia, and the United States that is available in Japan. 971 varieties have been registered since 1981. I am not a native English user. The two japonica varieties favored by the Japanese are akita komachi and koshihikari. Rice is one of the most special crop for Japan people. LONG GRAIN. Besides regular rice, some farms are growing heirloom varieties of rice. Salt is not added to the rice. Indica rice. The rice is first washed to release excess starch. This guide will cover how to cook Japanese white rice. Classification: crops; Related Crops: Wetland rice, Upland rice: Representative Prefectures: Hokkaido, Iwate-ken, Miyagi-ken, Akita-ken, Yamagata-ken, Fukushima-ken, Ibaraki-ken, Tochigi-ken, Chiba-ken, Niigata-ken. The most common variety is the Koshihikari rice (or koshi rice), a white, polished short grain which is used in almost everything from sushi to chirashi bowls. The black rice turns the white rice purple. In this article, we will talk about Japanese Rice which is popular for the food consumption. When cooked, the rice is fluffy, with separate kernels. Each of the variety has its own characteristics and flavors, too. Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria. In bento boxes it is often served with a topping of furikake (ふりかけ), a single umeboshi, or a sheet of nori (海苔). The Japanese palate has been known to be very particular about rice since cultivating the highest quality of rice in all of the world has long been Japan’s pride. After cooking, rice may also be held in a covered wooden box called an ohitsu. Japanese scientists develop salt-resistant rice variety for ocean farming. Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Haigamai is rice that has been partially milled to remove most of the bran but leave the germ intact. The by-product of the polishing process, rice bran (米ぬか komenuka) is used commercially as the source of rice bran oil. In order to fulfill self-sufficiency goals in Japan and to support domestic rice producers, the Japanese government enforces quotas and high tariffs on foreign rice. Brown rice is usually sold in 30 kg bags, which may be generally polished by the consumer in a coin-operated polishing machine, or in smaller bags in supermarkets intended for eating as brown rice. Your email address will not be published. Although japonica rice is grown around the world, levels of consumption pale in comparison with the worldwide consumption of indica varieties. Yamada Nishiki is the most famous cultivar grown specifically for sake. Niigata products are especially popular. Every country has its own varieties because of the differences in the way of planting and many environmental conditions such as temperature, water and soil. The yield amount of Rice in Japan is decreasing by 9.1% from 2006 to 2018, and the acreage is decreasing by 12.9%. "cooked rice" or "meal of any sort") consumed as part of a typical washoku meal accompanied by several okazu dishes (おかず), tsukemono (various pickles), and miso soup. Sasanishiki is a cultivar known for keeping the same taste when cooled down. Rice Varieties. The manufacturing process involves tumbling the rice in a tube for a short duration, causing the bran to stick to the sides of the tube.. Most Japanese use suihanki (rice cookers) to which measured amounts of washed rice and water are added. Also included in this list are varieties of African rice (Oryza glaberrima) and wild rice (genus Zizania). Hitomebore is a short-grain variety of Japanese rice developed from Koshihikari and bred in the Miyagi prefecture. Senbei is simple, tasty, and due to its wide range of variety, can be enjoyed on every occasion. Koshihikari (コシヒカリ) is a particularly esteemed cultivar and one of the most commonly grown in Japan. While not true Japanese rice, Calrose-type rice has been grown by Japanese American producers in California for many years. Your email address will not be published. Rice begins as brown rice, genmai (玄米), which may then be polished by a machine (精米機 seimaiki), in which case it is sold as ready-polished or white rice, hakumai (白米). This rice is characterized by its sweetness and strong stickiness. It is also used to produce sake. It is widely planted nationwide. You can understand how special rice is for Japanese people! Like brown rice, this long-grain variety from Thailand has only its outer husk removed, giving it a reddish-brown hue and more nutrients than white rice. And 481 varieties are now on the list. by Diganta Talukdar - Rice cultivation in India. International classification has divided rice into four major categories which includes Indica, Japonica, Aromatic and Glutinous. Of those, Koshihikari (コシヒカリ) … It is used in sushi (寿司) and onigiri. There are over 40,000 varieties of rice. "If you choose a Basmati or Doongara rice, they are low GI, whereas some of the other white rices are higher in glycemic index," Austin said. Then, before cooking it is usually soaked in water for between half an hour in summer, and two hours in winter. Japanese people are concerned about the rice harvested year and polished date, they are sure printed on the rice packages. Required fields are marked *. I can say public organizations are main players in rice breeding in Japan. In 2005, the Tokyo Grain Exchange announced that it would create a futures contract on rice with trading starting in the summer of 2006. It is sold in Japanese supermarkets, but it can also be made at home. Rice is 19% and vegetable is 26% of the total (92,724 Bill. Japanese government want to boost rice consumption and a governmental research institute developed a new rice variety for baking bread. There are lots of rice varieties in Japan. A Japan-based team of biological scientists has developed a new rice variety through genetic improvement in an attempt to increase crop yields in a salty paddy field. In fact, they ranked 9th as the world’s largest rice producers and currently has over 60 rice brands to choose from. Here is some regular rice cooked with a handful of the kodaimai mix. Terraced rice fields cover many rural hillsides and are relatively small due to mountainous terrain and government controls on farmland consolidation. After this, it is steamed until the centre of the rice becomes soft. Long grain rice has a long, slender kernel three to four times longer than its width. White rice comes in short-grain (for example, Aborio), medium-grain (Japanese-style) and long-grain (Basmati, Jasmine and Doongara), and for each of these varieties, the glycemic index differs. Its name means “love at first sight” in Japanese, which has consequently seen it become the second most popular rice in Japan due to its frequent use in sushi or Japanese curry. However, the trading of these futures contracts has been postponed to an unspecified date since it has not been approved by the Japanese government. Here’s a quick guide to the many types of U.S.-grown rice, with endless menu possibilities! KOSHIHIKARI is the most popular rice variety, it … Japanese rice varieties. The Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. Sake is made from sake rice. The three top-ranking rice is currently 山形県産つや姫 (Yamagata Kensatsuyahime) 、 魚沼コシヒカリ新潟県 (Uonuma koshihikari Nigata-Ken) 、 北海道産ななつぼし (Hokkaido Sannanatsuboshi) respectively and 新潟県コシヒカリ (Niigata-Ken Koshihikari) tying with 千葉県ふさおとめ (Chiba-Ken Fusaotome) at fourth place. Currently there are about 600 varieties of rice registered domestically in Japan, and about 260 varieties are produced as a staple food. I work in agricultural field and introduce Japanese agriculture in English. Leftover plain rice is often reused as ochazuke (茶漬け) (rice with green tea) or chāhan (チャーハン) (fried rice). It is also known as GABA rice, as the germination process greatly increases its gamma-Aminobutyric acid content. The photo above is a closeup of a mixed bag of such 'kodaimai' or ancient rice varieties. Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland. The kernel is four to five times longer than it is wide. The rice cooker can also keep rice moist and warm, allowing it to remain edible for several hours after cooking. The rice grain, which has a shiny sheen, is more sticky than other varieties as it has a higher starch content. Examples of simple breakfast dishes include plain rice mixed with raw egg and optional soy sauce, known as tamago kake gohan, and plain rice with nattō. It doesn’t stick to the pot when cooked. On the other hands, Japanese Sake is one of the most popular gift on Father's Day. As a matter of fact, there are varieties of rice in the world. Prepared rice is usually served from the rice cooker into a chawan, or rice bowl. Most supermarkets in Japan sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty. June 21st is Father's Day in Japan. Japonica rice varieties are, for the most part, short- to medium-grained, with very little overt aroma and a distinctly sticky texture when cooked, due to their relatively high amylopectin content. When cooked it is even stickier than regular Japanese rice and is commonly pounded into rice cakes, made into sweets, or used in rice dishes such as sekihan (glutinous rice with red beans). That’s the rice you use to make sushi, rice balls and everyday Japanese dishes. While there are several types of rice available in Japan, when people talk about Japanese rice, they’re usually referring to white rice, or haku-mai (白米). Black rice is almost always sold as a whole grain, with the outer layer of bran intact, making black rice technically a type of brown, or unrefined, rice. Calrose is the name used originally for a medium-grain Japonica cultivar developed in 1948, and now as a generic term for California medium grain Japonicas. It may also be used for making a kind of pickle called nukazuke (ぬかづけ), as an organic fertilizer, and in livestock feed. Can bake gluten free bread with rice powder and yeast. It takes less time to cook than brown rice but retains more of the vitamins than white rice. Hatsuga genmai (発芽玄米) is brown rice that has been soaked in heated water until germinated. In addition, many carefully selected products with limited production areas are also sold. The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. If you recall from our previous post, you probably understand why rice is so important in this c… It is a well-known variety of Japanese rice. It has a softer texture than ordinary brown rice and a pleasant fragrance. Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called Genmaicha (玄米茶) (brown rice tea). In the land of sushi, rice is the name of the game. Uruchimai is also used to make alcoholic drinks like sake (日本酒), and sometimes shochu, as an adjunct in Japanese beer, and to make rice vinegar. There is Hakumai white rice. I wrote that red carnations are popular gift on Mother's Day. Nuka, or rice bran, is popular in Japan and other parts of Asia, which is great because then no part of the grain is wasted.
2020 japanese rice varieties