Rice

Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).

Ordinary Japanese rice, or uruchimai (粳米) 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 chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake.

Glutinous rice, known in Japan as mochigome (もち米), is used for making mochi (餅) and special dishes such as sekihan. It is a short-grain rice, and can be distinguished from uruchimai by its particularly short, round and opaque grains, its greater stickiness when cooked, and firmer and chewier texture.

for more

Advertisements

One Comment Add yours

  1. theodora papadopoulou says:

    Τι ωραία ιστορία συνεργασίας, στα χωράφια της γιαγιουλας!!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s