Japanese rice
Encyclopedia
Japanese rice, or japonica, is a short-grain variety of rice
(Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome (もち米sticky rice) which is used for making mochi
(餅). 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). Sprouted brown rice hatsuga genmai
(発芽玄米) is also sold in smaller quantities. It has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice. Most supermarkets in Japan
sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Brown rice is usually sold in 30 kg bags. Japonica should not be confused with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft Japanese rice.
A spot with an automated rice polishing machine, called seimaijo (精米所), for polishing brown rice, are a common sight in rural Japan. The by-product of the polishing process, rice bran
(米ぬかkomenuka) can be used for making a kind of pickle called nukazuke
(ぬかづけ) or recycled as fertilizer. The rice polishing machines typically polish a 10 kg amount for 100 yen.
, Japan's northernmost island, hardier varieties are grown. In Honshū
, the Japanese mainland, varieties such as koshihikari
(コシヒカリ) are grown.
Cultivation is highly mechanized, and almost all the planting and harvesting is done by machine.
The rice seeds are first soaked in water, then planted into trays under cover before being planted out when they have become big enough.
Rice fields cover many hillsides in rural Japan. Farmland is limited because so much of the country is mountainous.
, as plain rice or often with a topping of furikake
(ふりかけ), nattō
(納豆) or nori
(海苔), as well as for sushi
(寿司). Leftover rice is often reused as ochazuke
(茶漬け) (rice with green tea) or chāhan
(チャーハン) (fried rice).
Rice is also used to make alcoholic drinks like sake (日本酒), rice vinegar
, snacks such as senbei
(煎餅), rice crackers, and agemochi
(揚げ餅).
s) to which measured amounts of washed rice and water are added. The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for a time between half an hour in summer, and two hours in winter. Soaking times depend on the quality and freshness of the rice, as well as on the season. The rice is then boiled using a ratio of about five parts of water to four parts of rice - though with fresher rice, the ratio can go down to 1-to-1. After this, it is steamed until the centre of the rice becomes soft. Salt is not added to the rice.
Traditionally, rice was eaten at every meal in Japan; most modern rice cookers can be set ahead by a timer, so that rice will be ready for the morning meal. The rice cooker can also keep rice moist and warm. Rice kept warm like this remains edible for several hours, so that rice need be made only once per day.
Prepared rice is usually served from the rice cooker into a chawan, or rice bowl.
After cooking, rice may also be held in a covered wooden box called an ohitsu.
Brown rice can be sprouted at home if it has not been irradiated or otherwise altered.
The Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. http://www.tge.or.jp/english/about/about_02.shtml As of 2005, two varieties of Japanese rice were in consideration for standardization of the contract.
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, virtually all the rice consumed in Japan is domestically produced.
and Baldo rice are cultivar
s of Japonica grown in Italy
and other Mediterranean countries.
Idly rice- the short grained and stout variety grown in Tamil Nadu (Sothern India) closely resembles japonica
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
(Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome (もち米sticky rice) which is used for making mochi
Mochi
Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time...
(餅). Rice begins as brown rice
Brown rice
Brown rice is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, but goes rancid more quickly because the germ—which is removed to make white rice—contains fats that can spoil...
, 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). Sprouted brown rice hatsuga genmai
Hatsuga genmai
is unpolished brown japonica rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as γ-aminobutyric acid ....
(発芽玄米) is also sold in smaller quantities. It has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice. Most supermarkets in Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Brown rice is usually sold in 30 kg bags. Japonica should not be confused with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft Japanese rice.
A spot with an automated rice polishing machine, called seimaijo (精米所), for polishing brown rice, are a common sight in rural Japan. The by-product of the polishing process, rice bran
Bran
Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, the grains lose a portion of their...
(米ぬかkomenuka) can be used for making a kind of pickle called nukazuke
Nukazuke
are a type of Japanesepickle, made by fermenting vegetables in rice bran . Almost any edible vegetable may be pickled through this technique,though traditional varieties include eggplant, Japanese radish ,...
(ぬかづけ) or recycled as fertilizer. The rice polishing machines typically polish a 10 kg amount for 100 yen.
Cultivation
Rice is cultivated throughout Japan. In HokkaidōHokkaido
, formerly known as Ezo, Yezo, Yeso, or Yesso, is Japan's second largest island; it is also the largest and northernmost of Japan's 47 prefectural-level subdivisions. The Tsugaru Strait separates Hokkaido from Honshu, although the two islands are connected by the underwater railway Seikan Tunnel...
, Japan's northernmost island, hardier varieties are grown. In Honshū
Honshu
is the largest island of Japan. The nation's main island, it is south of Hokkaido across the Tsugaru Strait, north of Shikoku across the Inland Sea, and northeast of Kyushu across the Kanmon Strait...
, the Japanese mainland, varieties such as koshihikari
Koshihikari
Koshihikari is a popular variety of rice cultivated in Japan as well as Australia and the United States.Koshihikari was first created in 1956, by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural Research Facility. It has become very popular now in...
(コシヒカリ) are grown.
Cultivation is highly mechanized, and almost all the planting and harvesting is done by machine.
The rice seeds are first soaked in water, then planted into trays under cover before being planted out when they have become big enough.
Rice fields cover many hillsides in rural Japan. Farmland is limited because so much of the country is mountainous.
Use
Rice is eaten in several ways in JapanJapan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
, as plain rice or often with a topping of furikake
Furikake
is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate...
(ふりかけ), nattō
Natto
is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. As a rich source of protein and probiotics, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. Nattō can be an acquired taste because...
(納豆) or nori
Nori
is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
(海苔), as well as for sushi
Sushi
is a Japanese food consisting of cooked vinegared rice combined with other ingredients . Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari...
(寿司). Leftover rice is often reused as ochazuke
Ochazuke
Chazuke or ochazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice roughly in the same proportion as milk over cereal, usually with savoury toppings....
(茶漬け) (rice with green tea) or chāhan
Fried rice
Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets...
(チャーハン) (fried rice).
Rice is also used to make alcoholic drinks like sake (日本酒), rice vinegar
Rice vinegar
Rice vinegar is a vinegar made from fermented rice or rice wine in China, Japan, Korea, and Vietnam.-Chinese:Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown...
, snacks such as senbei
Senbei
are a type of Japanese rice crackers. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment....
(煎餅), rice crackers, and agemochi
Agemochi
is a popular Japanese snack food made from fried mochi . The dry mochi is broken into small pieces, about 1cm cubed, and deep fried. The pieces then puff up. It is usually eaten lightly salted, but there are also various flavoured versions, such as shichimi agemochi, agemochi covered with shichimi...
(揚げ餅).
Preparation
Most Japanese use suihanki (rice cookerRice cooker
A rice cooker or rice steamer is a container or kitchen appliance dedicated to cooking rice. Rice can also be cooked in general-purpose saucepans.-Overview:...
s) to which measured amounts of washed rice and water are added. The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for a time between half an hour in summer, and two hours in winter. Soaking times depend on the quality and freshness of the rice, as well as on the season. The rice is then boiled using a ratio of about five parts of water to four parts of rice - though with fresher rice, the ratio can go down to 1-to-1. After this, it is steamed until the centre of the rice becomes soft. Salt is not added to the rice.
Traditionally, rice was eaten at every meal in Japan; most modern rice cookers can be set ahead by a timer, so that rice will be ready for the morning meal. The rice cooker can also keep rice moist and warm. Rice kept warm like this remains edible for several hours, so that rice need be made only once per day.
Prepared rice is usually served from the rice cooker into a chawan, or rice bowl.
After cooking, rice may also be held in a covered wooden box called an ohitsu.
Brown rice can be sprouted at home if it has not been irradiated or otherwise altered.
Trading
The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. This market ceased with economic controls in 1939. In 2005, the Tokyo Grain Exchange announced that it would create a futures contract on rice with trading starting in the summer of 2006. http://www.tge.or.jp/english/about/about_06.shtml However, the trading of these futures contracts has been postponed to an unspecified date since it has not been approved by the Japanese government. http://www.futuresindustry.org/fiajapan-2620.aspThe Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. http://www.tge.or.jp/english/about/about_02.shtml As of 2005, two varieties of Japanese rice were in consideration for standardization of the contract.
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, virtually all the rice consumed in Japan is domestically produced.
Cultivars grown outside Japan
Arborio riceArborio rice
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content thus it has a starchy taste but blends well with other flavours...
and Baldo rice are cultivar
Cultivar
A cultivar'Cultivar has two meanings as explained under Formal definition. When used in reference to a taxon, the word does not apply to an individual plant but to all those plants sharing the unique characteristics that define the cultivar. is a plant or group of plants selected for desirable...
s of Japonica grown in Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
and other Mediterranean countries.
Idly rice- the short grained and stout variety grown in Tamil Nadu (Sothern India) closely resembles japonica
See also
- NoriNoriis the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
- OnigiriOnigiri, also known as or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori . Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative...
- Paddy fieldPaddy fieldA paddy field is a flooded parcel of arable land used for growing rice and other semiaquatic crops. Paddy fields are a typical feature of rice farming in east, south and southeast Asia. Paddies can be built into steep hillsides as terraces and adjacent to depressed or steeply sloped features such...
- SushiSushiis a Japanese food consisting of cooked vinegared rice combined with other ingredients . Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari...