13 Facts About Japanese rice

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

Glutinous Japanese rice, known in Japan as mochigome, is used for making mochi, Okowa, and special dishes such as sekihan.

Terraced Japanese rice fields cover many rural hillsides and are relatively small due to mountainous terrain and government controls on farmland consolidation.

Brown Japanese rice is consumed in its unpolished state, often for its health benefits, but it is considered a specialty.

Hatsuga genmai is brown Japanese rice that has been soaked in heated water until germinated.

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Some high-end Japanese rice cookers have a GABA Japanese rice setting to automate the process.

Haigamai is Japanese rice that has been partially milled to remove most of the bran but leave the germ intact.

Coin-operated automated Japanese rice polishing machines, called seimaijo, for polishing brown Japanese rice, are a common sight in rural Japan.

The by-product of the polishing process, Japanese rice bran is used commercially as the source of Japanese rice bran oil.

The process notably does not use water, which is significant because water from rinsing Japanese rice is a big contributor of water pollution in Japan.

Takikomi gohan is made with ordinary Japanese rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce.

Uncooked brown Japanese rice grains are mixed with green tea leaves and used to brew a kind of tea called Genmaicha .

Glutinous Japanese rice, known in Japan as mochigome, is used for making mochi, the festive red bean and Japanese rice dish sekihan, as well as traditional snacks such as senbei, arare, and agemochi .