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A Japanese rice field in Nara. 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 ...
Onigiri ( お握り or 御握り), also known as omusubi (お結び) or nigirimeshi (握り飯), is a Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in nori (seaweed). [ a] Onigiri traditionally have sour or salty fillings such as umeboshi (pickled Chinese plum ), salted salmon ...
The Dōjima Rice Exchange (堂島米市場, Dōjima kome ichiba, 堂島米会所, Dōjima kome kaisho ), located in Osaka, was the center of Japan's system of rice brokers, which developed independently and privately in the Edo period and would be seen as the forerunners to a modern banking system. It was first established in 1697, officially ...
1 ½ cup Japanese rice, cooked to fluffiness. Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori ...
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
Production. Rice production is important to the food supply, with rice being a staple part of the Japanese diet. Japan is the ninth largest producer of rice in the world. [1] The rice seasons in Northern Japan last from May–June to September–October. In central Japan, it is from April–May to August–October.
Japan, 1956. Koshihikari ( Japanese: コシヒカリ, 越光, Hepburn: Koshihikari) is a popular cultivar of Japonica 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.
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste. Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony.