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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.
Japonica rice ( Oryza sativa subsp. japonica ), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other regions indica rice is the dominant type of rice. Japonica rice originated from Central China, where it was first ...
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 ...
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Koshihikari. 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.
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Japan. Activity. Eating seven-herb rice porridge. Nanakusa-gayu. The Festival of Seven Herbs or Nanakusa no sekku ( Japanese: 七草の節句) is the long-standing Japanese custom of eating seven-herb rice porridge (七草粥, nanakusa-gayu, lit. "7 Herbs Rice-Congee") on January 7 ( Jinjitsu ); one of the Gosekku .
Takikomi gohan (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice. [1] This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested ...