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). Or Japanese cuisine is known for sushi, so they label the ordinary Japanese rice as “sushi rice” out of convenience and for marketing purpose? Some high-end rice cookers have a GABA rice setting to automate the process. Buy our best-selling e-cookbook for 33 more easy and simple recipes! To preserve the moisture and the freshness of the rice, buy the package size that can be finished by your household within a month or so. 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. These varieties of rice used to be hard to find outside of Japan, but you can now find Koshihikari rice being grown in the US and Australia in recent years. I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. They are more expensive than Kukuho Rose and Nishiki. Most supermarkets in Japan sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Some people recommend arborio rice, the Italian short-grain rice, as a substitute due to its similar sticky character. https://www.justonecookbook.com/premium-japanese-short-grain-rice Koshihikari (コシヒカリ) is a particularly esteemed cultivar and one of the most commonly grown in Japan. Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce. However, since the end of the … The Tokyo Grain Exchange was founded in 1952 in the same location as the Kakigaracho Rice Trading Exchange, established in 1874. In Hokkaidō, Japan's northernmost prefecture, hardier cultivars such as Oborozuki and Yumepirika have been developed to withstand the colder climate. This post may contain affiliate links. 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. 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. Outside of Japan, it is almost common to see ‘sushi rice’ being used as a label for Japanese short-grain rice (Uruchimai 粳米). For information about our privacy practices, please visit our website. Leftover plain rice is often reused as ochazuke (茶漬け) (rice with green tea) or chāhan (チャーハン) (fried rice). 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. The Dojima Rice Market in Osaka was the first known futures market, with trading in rice contracts established sometime around 1730. You can read more about why I love this rice here. 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. It takes less time to cook than brown rice but retains more of the vitamins than white rice. Japanese Short Grain Rice The shape is short, plump, and rounded oval. Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland. Yamada Nishiki is the most famous cultivar grown specifically for sake. Generally speaking, short grain rice is short and stubby. 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]. 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. 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). When cooked, it will be chewier and stickier than its longer grained counterparts. Why use day-old/ leftover rice (pre-cooked and cooled): This improves the fried rice’s texture and consistency. You may also come across some recipes refer Japanese rice as ‘sushi rice’. Soaking times also depend on the quality and freshness of the rice. You can tell they are short grain by what they look like. Coin-operated automated rice polishing machines, called seimaijo (精米所), for polishing brown rice, are a common sight in rural Japan. It is commonly used to prepare Japanese cuisine in North America, and is reasonably good as a sushi rice. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty. It is also known as GABA rice, as the germination process greatly increases its gamma-Aminobutyric acid content. They also contain more moisture and are sticker than other types of rice. The Koshikikari variety is the preferred rice cultivated in Japan and very well-regarded. This is, however, not to be confused with Japanese glutinous rice or mochigome, another short-grain cultivar of japonica rice. Most Japanese use suihanki (rice cookers) to which measured amounts of washed rice and water are added. Glutinous rice, known in Japan as mochigome (もち米), is used for making mochi (餅) and special dishes such as sekihan. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Haigamai is rice that has been partially milled to remove most of the bran but leave the germ intact. It is used in sushi (寿司) and onigiri. For traditional Japanese fried rice, then use short-grain rice. These varieties of rice used to be hard to find outside of Japan, but you can now find Koshihikari rice being grown in the US and Australia in recent years. In actual fact, the Japanese would ONLY say “sushi rice“ when we are referring to Sumeshi (vinegared rice 酢飯) to make sushi. The kernels are plump and short in length. Whichever brand of rice you decide to pick, you want to try to get the rice that is labeled ‘First Crop’ or ‘New Variety’. Koshihikari, a Japanese short-grain rice cultivar, was developed in 1956, more than 60 years ago. The Calrose grain is widely available and many people in the US use the rice for sushi. Most rice in Japan is processed and consumed as white rice, the staple food of Japan. So, thanks to the stickiness, it's easy to pick with chopsticks. I also love Komachi, the finest California Supreme Short Grain Rice, from Far West Rice. If freshness and flavor matter to you, you can look for Tamaki Gold and Tamanishiki Super Premium Short Grain Rice at your local Asian grocery stores. The by-product of the polishing process, rice bran (米ぬか komenuka) is used commercially as the source of rice bran oil. The rice is first washed to release excess starch. [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. Hatsuga genmai (発芽玄米) is brown rice that has been soaked in heated water until germinated. 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). Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). The drawback is they tend to be more expensive. Akitakomachi is also quite popular. Maybe people thought the Japanese eat only sushi, hence “sushi rice”? https://whatisthebestricecooker.com/what-is-the-best-japanese-rice-brand The rice cooker can also keep rice moist and warm, allowing it to remain edible for several hours after cooking. Store rice in a tightly sealed container away from direct sunlight, heat or humidity. In its early days, there was no reason to predict that Koshihikari would become so widely disseminated. [4] As of 2005, two varieties of Japanese rice were in consideration for standardization of the contract. Ubara Rice, Extra Premium Japanese White Rices, Product of JAPAN, Highest Grade Short Grain Sticky Rice, Delicious for Sushi and Onigiri - 11 Lbs (5Kg) 4.8 out of 5 stars 60 $44.50 If you decide to use freshly … Tamaki Gold is California grown Koshikikari, while Tamanishiki is a California grown short-grain rice that uses two kinds of premium short grain rice – Koshikikari and Yuma Gokochi. If you couldn’t find the above-recommended brands of Japanese premium short-grain rice, there are some other standard brands that are widely available in your local Asian or major grocery stores. Most people outside of Japan may be most familiar with Japanese rice being used to make sushi and rice balls. I personally use Oxo airtight containers for storing rice. The drawback is they tend to be more expensive. If the price is your concern, there is another variety of rice known as ‘Calrose’ rice that was developed and cultivated around 1950s in California by Japanese American producers. Despite its age, it has been the most widely grown cultivar in Japan for more than 35 years, making it the most important rice for the Japanese people.