793:) 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 between half an hour in summer, and two hours in winter. Soaking times also depend on the quality and freshness of the rice. 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.
772:
2665:
257:
460:
122:
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130:
25:
451:, or skin bran, which is normally removed by rinsing the rice prior to cooking for better taste and aroma. 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. The process notably does not use water, which is significant because water from rinsing rice is a big contributor of water pollution in Japan.
475:
297:
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. While not true Japanese rice, Calrose-type rice has been grown by Japanese American producers in California for many years. It is commonly used to
298:
prepare
Japanese cuisine in North America, and is reasonably good as a sushi rice. It is also exported to a number of countries including Japan, although it has not gained much popularity with Japanese consumers. In recent years, Koshihikari rice is also being grown in the US and Australia.
422:
Most supermarkets in Japan sell ready-polished rice in 10 kg (22 lb), 5 kg (11 lb), and smaller bags. Brown rice is usually sold in 30 kg (66 lb) bags, which may be generally polished by the consumer in a coin-operated polishing machine, or in smaller bags in
247:
Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland. Terraced rice fields cover many rural hillsides and are relatively small due to mountainous terrain and government controls on farmland consolidation.
850:
on foreign rice. As a result, most rice consumed in Japan is domestically produced. However, price increases in recent years have led a small but increasing number of
Japanese consumers and restaurants to seek out less expensive rice imported from China, Australia, and the US.
838:
announced that it would create a futures contract on rice with trading starting in the summer of 2006. However, the trading of these futures contracts has been postponed to an unspecified date since it has not been approved by the
Japanese government.
796:
Most modern rice cookers include a cooking-delay timer, so that rice placed in the cooker at night will be ready for the morning meal. The rice cooker can also keep rice moist and warm, allowing it to remain edible for several hours after cooking.
842:
The Tokyo Grain
Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. As of 2005, two varieties of Japanese rice were in consideration for standardization of the contract.
363:
It has a softer texture than ordinary brown rice and a pleasant fragrance. It is sold in
Japanese supermarkets, but it can also be made at home. Some high-end rice cookers have a GABA rice setting to automate the process.
338:). Most rice in Japan is processed and consumed as white rice, the staple food of Japan. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty.
388:, for polishing brown rice, are a common sight in rural Japan. The rice polishing machines typically polish a 10 kg (22 lb) amount for 100 yen. The by-product of the polishing process, rice
370:
is rice that has been partially milled to remove most of the bran but leave the germ intact. It takes less time to cook than brown rice but retains more of the vitamins than white rice.
1072:
175:, is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with
1027:
906:
2561:
2817:
3160:
2510:
1065:
846:
In order to fulfill self-sufficiency goals in Japan and to support domestic rice producers, the
Japanese government enforces quotas and high
291:, Japan's northernmost prefecture, hardier cultivars such as Oborozuki and Yumepirika have been developed to withstand the colder climate.
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1990:
666:
is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce.
2635:
2478:
276:
is a particularly esteemed cultivar and one of the most commonly grown in Japan. Akitakomachi is also quite popular.
233:
by its particularly short, round, opaque grains, its greater stickiness when cooked, and firmer and chewier texture.
68:
35:
2584:
771:
242:
75:
895:
3170:
2505:
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Examples of simple breakfast dishes include plain rice mixed with raw egg and optional soy sauce, known as
2673:
2415:
835:
57:
3013:
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260:
A comparison between
Koshihikari and Calrose cultivars. Koshihikari on the left, Calrose on the right.
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Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called
416:
2425:
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1970:
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82:
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2722:
1275:
134:
2410:
1700:
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3118:
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121:
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2145:
2032:
1907:
1848:
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is white rice which has been further processed to remove a sticky coating called the
406:
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2007:
1965:
1912:
1546:
1484:
1472:
1407:
1374:
1141:
1114:
870:
790:
777:
357:
It is also known as GABA rice, as the germination process greatly increases its
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24:
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2012:
1997:
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411:
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2352:
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2150:
2071:
2066:
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2002:
1975:
1957:
1823:
1808:
1770:
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1743:
1710:
1650:
1603:
1534:
1477:
1462:
1457:
1270:
1200:
1193:
1188:
1136:
896:"Zojirushi Neuro Fuzzy Micom Rice Cooker/Warmer Operating Instructions"
865:
807:
After cooking, rice may also be held in a covered wooden box called an
721:
623:
594:
531:
474:
294:
226:
3093:
3068:
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3048:
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1939:
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1775:
1748:
1715:
1678:
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355:
is brown rice that has been soaked in heated water until germinated.
3139:
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3073:
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2310:
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2217:
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2017:
1980:
1673:
1452:
1436:
1402:
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1205:
1183:
875:
834:. This market ceased with economic controls in 1939. In 2005, the
717:
590:
570:
548:
458:
255:
222:
209:
128:
120:
489:) is eaten in several ways in Japan, most commonly as plain rice
280:
is a cultivar known for keeping the same taste when cooled down.
2626:
2462:
2372:
2357:
2287:
2252:
1753:
1738:
1539:
1524:
1336:
1317:
1307:
860:
673:
586:
389:
358:
184:
183:, as this is one of its common uses. It is also used to produce
2599:
1054:
2767:
18:
330:), in which case it is sold as ready-polished or white rice,
800:
Prepared rice is usually served from the rice cooker into a
229:. It is a short-grain rice, and can be distinguished from
409:. It may also be used for making a kind of pickle called
284:
is the most famous cultivar grown specifically for sake.
373:
Coin-operated automated rice polishing machines, called
2595:
932:"Why do Japanese wash rice and what is "no-wash rice"?"
419:), as an organic fertilizer, and in livestock feed.
3132:
3034:
2976:
2940:
2911:
2681:
2672:
2642:
2519:
2471:
2388:
2121:
2090:
1952:
1885:
1869:
1786:
1731:
1724:
1666:
1622:
1435:
1395:
1362:
1241:
1095:
1088:
125:
From left: brown rice, half-milled rice, white rice
49:. Unsourced material may be challenged and removed.
423:supermarkets intended for eating as brown rice.
1028:"Japanese Consumers Reconsidering Rice Loyalty"
374:
143:refers to a number of short-grain cultivars of
756:
743:
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699:
653:
638:
558:
537:
492:
444:
431:
394:
381:
348:
312:
269:
214:
201:
168:
2611:
1066:
827:, with trading in rice contracts established
8:
573:boxes, it is often served with a topping of
672:is also used to make alcoholic drinks like
630:. Leftover plain rice is often reused for
502:
2678:
2618:
2604:
2596:
1728:
1092:
1073:
1059:
1051:
323:which may then be polished by a machine (
109:Learn how and when to remove this message
770:
724:, as well as traditional snacks such as
473:
179:. Outside Japan it is sometimes labeled
887:
436:, 'no-wash rice' or 'pre-washed' rice)
405:is used commercially as the source of
720:, the festive red bean and rice dish
7:
950:"[The Tokyo Grain Exchange]"
47:adding citations to reliable sources
14:
2663:
2580:
2579:
930:Alice, Gordenker (30 May 2021).
23:
912:from the original on 2006-04-23
775:Cooked Japanese rice served in
34:needs additional citations for
529:consumed as part of a typical
478:Rice cooker of the Edo period
1:
2511:Sushi and sashimi ingredients
828:
823:in Osaka was the first known
225:, and special dishes such as
3161:Crops originating from Japan
546:meal accompanied by several
2636:History of rice cultivation
375:
162:Ordinary Japanese rice, or
3187:
999:"The Tokyo Grain Exchange"
240:
2661:
2633:
2575:
757:
744:
731:
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654:
639:
559:
538:
493:
445:
432:
395:
382:
349:
313:
270:
215:
202:
169:
147:including ordinary rice (
133:A Japanese rice field in
612:. Plain rice is used in
243:Rice production in Japan
16:Strains of Japonica rice
1082:Japanese food and drink
2818:Nàng Thơm Chợ Đào rice
782:
643:, rice with green tea)
606:, and plain rice with
482:
471:
261:
137:
126:
3014:Germinated brown rice
2562:Customs and etiquette
903:Zojirushi Corporation
774:
716:, is used for making
477:
462:
259:
208:, is used for making
132:
124:
3166:Japanese rice dishes
836:Tokyo Grain Exchange
712:, known in Japan as
193:, known in Japan as
43:improve this article
2928:New Rice for Africa
2484:Desserts and sweets
979:Futuresindustry.org
936:Japanese Food Guide
680:, as an adjunct in
563:, 'pickled things')
480:Fukagawa Edo Museum
2708:Bhutanese red rice
1732:Alcoholic beverage
1033:The New York Times
821:Dojima Rice Market
785:Most Japanese use
783:
483:
472:
262:
138:
127:
3148:
3147:
2936:
2935:
2853:Pusa Basmati 1121
2733:Camargue red rice
2593:
2592:
2181:Mentaiko / tarako
2098:Square watermelon
1948:
1947:
1431:
1430:
704:, brown rice tea)
603:tamago kake gohan
119:
118:
111:
93:
3178:
2883:Sona masuri rice
2679:
2667:
2620:
2613:
2606:
2597:
2583:
2582:
2567:Okinawan cuisine
1971:Botan Rice Candy
1729:
1659:
1093:
1075:
1068:
1061:
1052:
1045:
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1026:(19 July 2012).
1020:
1014:
1013:
1011:
1010:
1001:. Archived from
995:
989:
988:
986:
985:
975:"Fia | Fia"
971:
965:
964:
962:
961:
952:. Archived from
946:
940:
939:
927:
921:
920:
918:
917:
911:
900:
892:
833:
830:
804:, or rice bowl.
762:
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759:
749:
747:
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736:
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733:
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703:
702:
676:, and sometimes
659:
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642:
641:
589:. It is used in
585:, or a sheet of
564:
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561:
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522:meal of any sort
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51:
27:
19:
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3177:
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3175:
3151:
3150:
3149:
3144:
3128:
3044:Arroz con pollo
3030:
2977:Processed forms
2972:
2941:Characteristics
2932:
2913:
2907:
2878:Semi-dwarf IR36
2723:Calasparra rice
2683:
2668:
2659:
2638:
2629:
2624:
2594:
2589:
2571:
2515:
2499:Soups and stews
2467:
2384:
2123:
2117:
2086:
1956:
1954:
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1427:
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1024:Tabuchi, Hiroko
1022:
1021:
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893:
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831:
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769:
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741:
728:
697:
651:
636:
618:dishes such as
556:
535:
524:
521:
518:
514:
511:
508:
505:
490:
485:Ordinary rice (
457:
442:
429:
392:
379:
356:
346:
310:
306:Rice begins as
304:
267:
254:
245:
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212:
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166:
115:
104:
98:
95:
58:"Japanese rice"
52:
50:
40:
28:
17:
12:
11:
5:
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3174:
3173:
3171:Rice varieties
3168:
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3146:
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3143:
3142:
3136:
3134:
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3127:
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3119:Tuwon shinkafa
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3061:
3056:
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3046:
3040:
3038:
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3029:
3028:
3023:
3021:Parboiled rice
3018:
3017:
3016:
3011:
3006:
2996:
2991:
2986:
2984:Flattened rice
2980:
2978:
2974:
2973:
2971:
2970:
2965:
2963:Glutinous rice
2960:
2958:Perennial rice
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2903:Yamada Nishiki
2900:
2895:
2890:
2885:
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2875:
2870:
2865:
2860:
2858:Red Cargo rice
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2800:
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2331:Worcestershire
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825:futures market
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710:Glutinous rice
684:, and to make
664:Takikomi gohan
552:(おかず) dishes,
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343:Hatsuga genmai
303:
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282:Yamada Nishiki
253:
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241:Main article:
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191:Glutinous rice
153:glutinous rice
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2948:Aromatic rice
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2122:Ingredients /
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1005:on 2005-05-07
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956:on 2005-11-20
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905:. p. 9.
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682:Japanese beer
679:
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658:, fried rice)
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145:Japonica rice
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141:Japanese rice
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99:December 2016
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
3089:Mexican rice
2915:African rice
2912:Varieties of
2893:Vialone Nano
2828:Nishiki rice
2813:Molakolukulu
2788:Jasmine rice
2772:
2748:Chokuwa saul
2728:Calrose rice
2698:Arborio rice
2682:Varieties of
2650:African rice
2426:Nakiri bōchō
2421:Maguro bōchō
2141:Bamboo shoot
2113:Shine Muscat
1935:Pocari Sweat
1701:Honzen-ryōri
1641:Kenchin-jiru
1530:Onsen tamago
1313:Okinawa soba
1179:Hayashi rice
1096:
1037:. Retrieved
1031:
1018:
1007:. Retrieved
1003:the original
993:
982:. Retrieved
978:
969:
958:. Retrieved
954:the original
944:
935:
925:
914:. Retrieved
902:
890:
845:
841:
818:
808:
806:
801:
799:
795:
791:rice cookers
786:
784:
776:
713:
708:
692:
690:
686:rice vinegar
669:
668:
662:
647:
631:
613:
607:
601:
599:
580:
574:
547:
530:
498:
486:
484:
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189:
180:
163:
161:
156:
148:
140:
139:
105:
96:
86:
79:
72:
65:
53:
41:Please help
36:verification
33:
3124:Yellow rice
3036:Rice dishes
2994:Broken rice
2989:Puffed rice
2953:Hybrid rice
2898:Wehani rice
2873:Sasanishiki
2823:Navara rice
2798:Koshihikari
2763:Golden rice
2758:Gobindobhog
2753:Dubraj rice
2743:Champa rice
2441:Usuba bōchō
2398:Rice cooker
2213:Katsuobushi
2103:Yubari King
2077:Warabimochi
2043:Zunda-mochi
1870:Soft drinks
1840:Herbal tea
1654: [
1547:Shabu-shabu
1485:Chawanmushi
1473:Satsuma-age
1375:Okonomiyaki
1216:Sustainable
1115:Katsu curry
871:Paddy field
832: 1730
781:lacquerware
778:Wajima-nuri
767:Preparation
579:, a single
512:cooked rice
278:Sasanishiki
265:Koshihikari
237:Cultivation
3155:Categories
3133:Decoration
3059:Champorado
3026:White rice
3009:Black rice
2999:Brown rice
2968:Weedy rice
2888:Tulaipanji
2848:Ponni rice
2833:Patna rice
2808:Matta rice
2713:Bomba rice
2685:Asian rice
2655:Asian rice
2547:Tokusanhin
2542:Teppanyaki
2479:Condiments
2406:Deba bōchō
2378:Yuzu koshō
2338:Sesame oil
2262:Mushrooms
2238:Mayonnaise
2161:Sakurajima
2146:Beni shōga
2124:condiments
2108:Ruby Roman
2028:Goheimochi
1930:Oronamin C
1898:C.C. Lemon
1694:Wappameshi
1689:Makunouchi
1562:Tamagoyaki
1468:Kushikatsu
1418:Milk bread
1286:Tantan-men
1167:Tenshindon
1039:25 October
1009:2020-01-04
984:2016-12-27
960:2020-01-04
916:2024-04-30
882:References
620:curry rice
469:Edo period
308:brown rice
302:Processing
181:sushi rice
177:chopsticks
69:newspapers
2863:Riceberry
2803:Maratelli
2793:Joha rice
2738:Carnaroli
2718:Bora saul
2693:Ambemohar
2674:Varieties
2458:Suribachi
2446:Yanagi ba
2293:Sake kasu
2271:Matsutake
2266:Enokitake
2228:Kuromitsu
2038:Kuzumochi
1955:desserts/
1925:Lipovitan
1854:Kombu-cha
1844:Genmaicha
1794:Green tea
1725:Beverages
1646:Miso soup
1627:Shirumono
1599:Tsukudani
1582:Tsukemono
1567:Tokoroten
1540:Fugusashi
1380:Hirayachi
1370:Monjayaki
1303:Shirataki
1276:Kagoshima
1122:Glutinous
714:mochigome
694:genmaicha
670:Uruchimai
567:miso soup
554:tsukemono
517: or
487:uruchimai
465:Hiroshige
463:Sushi by
440:hada nuka
252:Cultivars
231:uruchimai
196:mochigome
164:uruchimai
157:mochigome
149:uruchimai
3084:Lamprais
3004:Red rice
2585:Category
2552:Teriyaki
2390:Utensils
2363:Umeboshi
2343:Shichimi
2326:Tonkatsu
2276:Shiitake
2223:Konnyaku
2176:Kamaboko
2023:Agemochi
2008:Konpeitō
1998:Dorayaki
1966:Amanattō
1953:Snacks /
1893:Aquarius
1886:Products
1684:Kyaraben
1667:Set menu
1636:Butajiru
1614:Yakitori
1609:Yakiniku
1587:Nukazuke
1572:Tonkatsu
1557:Sukiyaki
1552:Shiokara
1520:Nikujaga
1505:Nabemono
1449:Agemono
1413:Melonpan
1387:Takoyaki
1363:Konamono
1349:Yakisoba
1342:Yakiudon
1296:Tsukemen
1291:Tonkotsu
1256:Hiyamugi
1251:Harusame
1228:Takikomi
1162:Tekkadon
1157:Oyakodon
1152:Katsudon
1142:Chūkadon
1089:Shushoku
907:Archived
855:See also
787:suihanki
752:agemochi
633:ochazuke
582:umeboshi
576:furikake
427:Musenmai
412:nukazuke
401:komenuka
376:seimaijo
368:Haigamai
361:content.
328:seimaiki
289:Hokkaidō
3114:Tahchin
3109:Risotto
3054:Biryani
2843:Pokkali
2783:Jasmati
2703:Basmati
2643:Species
2537:Omakase
2532:Kaiseki
2520:Related
2453:Shamoji
2431:Santoku
2416:Kitchen
2402:Knives
2353:Tenkasu
2208:Karashi
2203:Kanzuri
2151:Burdock
2067:Taiyaki
2062:Shiruko
2033:Kankoro
2003:Karukan
1976:Daifuku
1958:Wagashi
1918:Georgia
1859:Mugicha
1849:Sobacha
1824:Kukicha
1814:Hōjicha
1809:Gyokuro
1799:History
1771:Habushu
1766:Awamori
1744:Amazake
1711:Kaiseki
1651:Suimono
1604:Tsukune
1535:Sashimi
1478:Tempura
1463:Korokke
1458:Karaage
1271:Champon
1243:Noodles
1223:Sekihan
1211:History
1201:Omurice
1194:Tenmusu
1189:Onigiri
1137:Donmono
866:Onigiri
848:tariffs
815:Trading
722:sekihan
624:omurice
615:yōshoku
595:onigiri
532:washoku
506:
332:hakumai
295:Calrose
227:sekihan
83:scholar
3094:Paella
3069:Gimbap
3064:Congee
3049:Asopao
2527:Chinmi
2506:Snacks
2489:Dishes
2368:Wasabi
2307:Sauce
2303:Sansyō
2233:Kuzuko
2198:Hijiki
2191:Tobiko
2186:Surimi
2156:Daikon
2136:Aonori
2091:Fruits
2050:Senbei
1986:Chichi
1940:Yakult
1903:Calpis
1877:Ramune
1834:Sencha
1829:Matcha
1819:Kabuse
1804:Bancha
1776:Umeshu
1761:Shōchū
1749:Nigori
1716:Osechi
1706:Jūbako
1679:Ekiben
1592:Takuan
1577:Tororo
1510:Namasu
1500:Kakuni
1423:Yudane
1172:Unadon
1147:Gyūdon
1105:Chahan
809:ohitsu
802:chawan
750:, and
726:senbei
678:shochu
648:chāhan
626:, and
565:, and
319:genmai
151:) and
85:
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3140:Kolam
3099:Pilaf
3079:Kabsa
3074:Gumbo
2868:Samba
2557:Umami
2494:Ramen
2472:Lists
2411:Gyuto
2348:Shiso
2311:Ponzu
2298:Panko
2283:Myoga
2248:Mirin
2243:Menma
2218:Kombu
2172:Fish
2168:Dashi
2082:Yōkan
2055:Arare
2018:Mochi
2013:Manjū
1981:Dango
1674:Bento
1658:]
1515:Nattō
1495:Gyōza
1453:Furai
1437:Okazu
1408:Curry
1403:Anpan
1396:Bread
1330:Salad
1325:Sōmen
1266:Ramen
1233:Zosui
1206:Sushi
1184:Okowa
1110:Curry
910:(PDF)
899:(PDF)
876:Sushi
739:arare
718:mochi
655:チャーハン
628:doria
609:nattō
591:sushi
571:bento
569:. In
549:okazu
499:gohan
271:コシヒカリ
223:Okowa
210:mochi
90:JSTOR
76:books
3104:Puto
2627:Rice
2463:Zaru
2373:Yuzu
2358:Tofu
2321:Tare
2288:Nori
2253:Miso
2131:Anko
2072:Uirō
1991:Kibi
1913:Boss
1754:Toso
1739:Sake
1623:Soup
1525:Oden
1490:Gari
1354:Hōtō
1337:Udon
1318:Soki
1308:Soba
1132:Kayu
1097:Rice
1041:2012
861:Nori
819:The
674:sake
593:and
587:nori
503:lit.
455:Uses
417:ぬかづけ
390:bran
359:GABA
350:発芽玄米
185:sake
135:Nara
62:news
2768:IR8
2316:Soy
2258:MSG
1787:Tea
758:揚げ餅
745:あられ
701:玄米茶
645:or
640:茶漬け
597:.
467:in
433:無洗米
396:米ぬか
383:精米所
325:精米機
287:In
203:もち米
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622:,
560:漬物
540:和食
501:,
497:,
494:ご飯
446:肌糠
399:,
336:白米
317:,
314:玄米
221:,
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170:粳米
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