Japanese rice
Strains of Japonica rice / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Japanese rice?
Summarize this article for a 10 year old
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).
This article needs additional citations for verification. (December 2016) |
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), Okowa, and special dishes such as sekihan. 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.