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.[1]. In recent years, Koshihikari rice is also being grown in the US and Australia. 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. Most Japanese use suihanki (rice cookers) to which measured amounts of washed rice and water are added. Although japonica rice is grown around the world, levels of consumption pale in comparison with the worldwide consumption of indica varieties. There are lots of rice varieties in Japan. "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. The team, led by the National Agriculture and Food Research Organization, has said it succeeded in finding a gene that determines the angle of root growth, hoping the discovery will lead to more new rice varieties amid … There are no hard and fast rules for which type of U.S.-grown rice to use in any particular recipe; it’s simply a matter of personal preference. The rice cooker can also keep rice moist and warm, allowing it to remain edible for several hours after cooking. I wrote that red carnations are popular gift on Mother's Day. The kernel is four to five times longer than it is wide. This market ceased with economic controls in 1939. And we can buy various kind of rice at a supermarket. 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. International classification has divided rice into four major categories which includes Indica, Japonica, Aromatic and Glutinous. The rice polishing machines typically polish a 10 kg amount for 100 yen. 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. In the land of sushi, rice is the name of the game. It is the number of short-grain cultivars of Japonica rice including ordinary rice and glutinous rice. It is also used to produce sake. Ok, so we already know about the different rice types such as white, brown, red, black and even mixed. 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. Ordinary rice, or uruchimai, is eaten in several ways in Japan, most commonly as plain rice "gohan" (ご飯, lit. If you consider just crops, the top 10 varieties occupy almost 80% of the total crop area. Yamada Nishiki is the most famous cultivar grown specifically for sake. There is Hakumai white rice. Some high-end rice cookers have a GABA rice setting to automate the process. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty. I am not a native English user. Indica rice varieties grow well near the equator. Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. Haigamai is rice that has been partially milled to remove most of the bran but leave the germ intact. It is sold in Japanese supermarkets, but it can also be made at home. In Hokkaidō, Japan's northernmost prefecture, hardier cultivars such as Oborozuki and Yumepirika have been developed to withstand the colder climate. Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). 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. Japan has been popular in cultivating the highest quality of rice over the years and they still maintain to provide the optimum variety of this grain. Rice Varieties. Three of the biggest selling varieties of rice in Japan are Sasanishiki, Akitakomachi and, perhaps most popular of all, Koshihikari which accounts for almost 40% of domestic rice production. The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. Japanese government want to boost rice consumption and a governmental research institute developed a new rice variety for baking bread. Long grain rice has a long, slender kernel three to four times longer than its width. In Japan, rice is used to make a wide variety of foods, including rice crackers, also known as senbei. It has a softer texture than ordinary brown rice and a pleasant fragrance. Most rice in Japan is processed and consumed as white rice, the staple food of Japan. Terraced rice fields cover many rural hillsides and are relatively small due to mountainous terrain and government controls on farmland consolidation. Major rice variety KOSHIHIKARI Many rice varieties are released in Japan. Indica rice. KOSHIHIKARI is the most popular rice variety, it is grown 35% of total rice area in Japan. by Diganta Talukdar - Rice cultivation in India. Sake is made from sake rice. It takes less time to cook than brown rice but retains more of the vitamins than white rice. Today there are a number of different types of rice that are consumed in Japan. In fact, they ranked 9th as the world’s largest rice producers and currently has over 60 rice brands to choose from. Here is a list of the recommended rice brands and some tips on choosing rice from the “five star rice master’s” point of view. Leftover plain rice is often reused as ochazuke (茶漬け) (rice with green tea) or chāhan (チャーハン) (fried rice). You can understand how special rice is for Japanese people! Rice is such an important part of Japanese culture that it was once used as currency. Coin-operated automated rice polishing machines, called seimaijo (精米所), for polishing brown rice, are a common sight in rural Japan. Currently there are about 600 varieties of rice registered domestically in Japan, and about 260 varieties are produced as a staple food. 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. There are so many kinds of senbei it can be overwhelming to choose just one. Prepared rice is usually served from the rice cooker into a chawan, or rice bowl. The rice grain, which has a shiny sheen, is more sticky than other varieties as it has a higher starch content. Each of the variety has its own characteristics and flavors, too. And 481 varieties are now on the list. Black rice, also known as purple rice or forbidden rice, can refer to more than 20 varieties of rice high in anthocyanin pigment, the same antioxidant pigment that gives eggplants and blackberries their deep color. After cooking, rice may also be held in a covered wooden box called an ohitsu. 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). Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce. The black rice turns the white rice purple. Measures for boosting food-service industry, “Go To Eat campaign”, Korea National Open University Industry Academic Cooperation Foundation. This rice is characterized by its sweetness and strong stickiness. Rice is an extremely important ingredient in Japanese cuisine. Some prefectures in Japan even come up with specialty senbei that is very different from ordinary senbei. Growers want to produce good rice, no matter the location or era. Most supermarkets in Japan sell ready-polished rice in 10 kg, 5 kg, and smaller bags. 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). And we can buy various kind of rice at a supermarket. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. They grow mostly in the Philippines, India, Pakistan, Sri Lanka, Indonesia, central and southern China, and African countries. Save my name, email, and website in this browser for the next time I comment. I guess by now we are familiar with the overwhelming benefits of eating rice so go ahead and indulge on the different rice dishes you can get your hands on.However there are so much more about the rice types in countries like Japan. Plant Variety Protection - PVPO at MAFF, JAPAN. While not true Japanese rice, Calrose-type rice has been grown by Japanese American producers in California for many years. Glutinous rice, known in Japan as mochigome, is used for making mochi (餅), the festive red bean and rice dish sekihan, as well as traditional snacks such as senbei (煎餅), arare (あられ), and agemochi (揚げ餅). It is widely planted nationwide. It is a short-grain rice, and can be distinguished from uruchimai by its particularly short, round, opaque grains, its greater stickiness when cooked, and firmer and chewier texture. Red Cargo. 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. Besides regular rice, some farms are growing heirloom varieties of rice. In addition, many carefully selected products with limited production areas are also sold. [5], Learn how and when to remove this template message, "Japanese Consumers Reconsidering Rice Loyalty", Full list of rice varieties and cultivars, https://en.wikipedia.org/w/index.php?title=Japanese_rice&oldid=974808536, Articles needing additional references from December 2016, All articles needing additional references, Articles containing Japanese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 25 August 2020, at 04:10. The rice is made by removing the outer layer of bran, but leaving the … [4] As of 2005, two varieties of Japanese rice were in consideration for standardization of the contract. Then, before cooking it is usually soaked in water for between half an hour in summer, and two hours in winter. After this, it is steamed until the centre of the rice becomes soft. Niigata products are especially popular. Japanese scientists develop salt-resistant rice variety for ocean farming. The rice is first washed to release excess starch. Also included in this list are varieties of African rice (Oryza glaberrima) and wild rice (genus Zizania). It is used in sushi (寿司) and onigiri. Rice - Overview. LONG GRAIN. It doesn’t stick to the pot when cooked. 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. It is a popular brand rice that occupies 1/3 of the domestic cultivation area. Glutinous rice, known in Japan as mochigome (もち米), is used for making mochi (餅) and special dishes such as sekihan. 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. As a result, most rice consumed in Japan is domestically produced. Japan Grain Inspection Association has tested rice quality in harvested season since 1971. The by-product of the polishing process, rice bran (米ぬか komenuka) is used commercially as the source of rice bran oil. The photo above is a closeup of a mixed bag of such 'kodaimai' or ancient rice varieties. Musenmai (無洗米), or no-wash rice, is white rice which has been further processed to remove a sticky coating called the hada nuka (肌糠), or skin bran, which normally must be removed by rinsing the rice prior to cooking. I can say public organizations are main players in rice breeding in Japan. Salt is not added to the rice. Sasanishiki is a cultivar known for keeping the same taste when cooled down. The Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. In 2005, the Tokyo Grain Exchange announced that it would create a futures contract on rice with trading starting in the summer of 2006.