Japanese rice (Oryza sativa ssp. japonica), also known as japonica, uruchimai or sushi rice, is a short-grain variety of rice characterized by a unique, somewhat sticky texture. It is a central ingredient in Japanese cuisine.
Japonica is often confused with glutinous rice, although the taste and texture are different; they can be easily distinguished as glutinous rice is opaque when raw. In Japan, glutinous rice is known as mochigome (もち米) and is used for making mochi (餅). Japonica may also be confused with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the stickier, softer Japanese rice.
Read more about Japanese Rice: Cultivation in Japan, Rice Types, Use, Trading, Cultivars Grown Outside Japan
Famous quotes containing the words japanese and/or rice:
“A pragmatic race, the Japanese appear to have decided long ago that the only reason for drinking alcohol is to become intoxicated and therefore drink only when they wish to be drunk.
So I went out into the night and the neon and let the crowd pull me along, walking blind, willing myself to be just a segment of that mass organism, just one more drifting chip of consciousness under the geodesics.”
—William Gibson (b. 1948)
“The arbitrary division of one’s life into weeks and days and hours seemed, on the whole, useless. There was but one day for the men, and that was pay day, and one for the women, and that was rent day. As for the children, every day was theirs, just as it should be in every corner of the world.”
—Alice Caldwell Rice (1870–1942)