Rice in Japan and the World

Rice in Japan and the World

In the world of rice, there are two types of rice; Asian rice and African rice, however, the varieties of Asian rice are the most commonly cultivated all over the world. The Asian rice can be further divided into Japonica, Indica, and Javanica rice.


Genealogy of Rice

Rice Cultivars are Very International

As the name suggests, "Japonica rice" is cultivated mainly in Japan, northeastern China, and the Korean Peninsula. "Indica rice" is rice cultivated from southern China to Southeast Asia, India, and the United States. And "Javanica rice" is cultivated in Indonesia and Europe.
In Japan, only Japonica rice is produced, but in terms of global production, Indica rice is the majority, grown at 80%, and the share of Japonica rice is about 20% (* 1).

Cultivation Distribution of Japonica, Indica and Javanica Rice

Compared to other well-known grains such as wheat and corn, Rice is mostly grown in Asia. However since it is also grown in America and Australia, we can say that Rice is an international grain. Recently, a new variety that combines the best characteristics of Asian and African rice has been developed, and it is expected to be able to solve the food crisis in Africa.

* 1: Javanica rice is cultivated mainly in Indonesia, but the production volume is not high. It is also called "Tropical Japonica" and is sometimes classified as part of Japonica rice.

Different Looks & Texture of Rice

Japonica rice, which Japanese people are accustomed to, is also quite distinctive compared to other varieties. Firstly, the shape of Japonica grain looks like a plump rugby ball. Indica rice, on the other hand, is called long grain rice because it has a more elongated shape. Javanica rice is even larger and is called a medium-grained variety.

Not only how it looks, but the taste also varies greatly when it is cooked. When Japonica rice is cooked or steamed, it becomes deliciously sticky and plump. The white "rice" that Japanese people love is a way of eating that highlights the best characteristics of Japonica rice. Indica rice is well known to have a crunchy texture that is great for fried rice and curry. It seems simmering is better than cooking it the conventional way for Indica.

Types of Rice & Suitable Dishes

Reference: Food Agency Inspection Notebook (Agricultural Product Standard Regulation)

Javanica rice also produces stickiness when it is heated, but not as much as Japonica, which makes it ideal for dishes like risotto or paella. The difference in stickiness and fluffiness is due to the difference in the starch component contained in each rice grain variety. The texture after heating changes depending on the content of two types of starch, amylopectin which makes it sticky, and amylose that makes it feel fluffy. Japonica rice, which is often eaten by Japanese people, contains about 80% amylopectin and about 20% amylose. Amylopectin is 100% in sticky rice (mochi rice), where stickiness is the main characteristic. On the other hand, the amylose content of Indica rice is 22 to 28%, which makes it more fluffy and less sticky than Japonica rice. The climate and soil of the land where the rice is cultivated shape the characteristics of each rice variety, which eventually makes a big difference in the preference and cuisine of the people in each region. Rice may look simple but in fact, it is a deep, thought-provoking grain.

Translated by idelia (https://gohan.life/users/14)

この記事のライター

関連する投稿


Science of Delicious Freshly Cooked Rice

Science of Delicious Freshly Cooked Rice

What is the secret behind delicious freshly cooked fluffy rice? The steam and fragrant scent that wafts thru the shiny white grain. A fluffy texture and a faint sweetness that spreads as soon as you put it in your mouth. Let’s explore scientifically the reason why freshly cooked rice is delicious.


【お米クイズ】第96回:精米を英語で何と言う?

【お米クイズ】第96回:精米を英語で何と言う?

「これは知ってほしい!」五ツ星お米マイスター・小池 理雄が、皆さんへお米のトリビアを毎回楽しくお届けする「お米クイズ」。 第96回は精米を英語で何と言う?です。


Tempura Lunch Box @ Tempura Yamanoue on 13F of Ginza Six

Tempura Lunch Box @ Tempura Yamanoue on 13F of Ginza Six

”What I Eat Everyday In Japan. Yes, this lunch box is a bit luxury for me, but this was special lunch gathering with some friends from the states.


Natto- Fermented Soy Beans Sendai-Ya

Natto- Fermented Soy Beans Sendai-Ya

”What I Eat Everyday In Japan. Do you like natto? Have you tried it? I always say " it is like a kind of Japanese blue cheese." Smelly, but healthy and tasty.


Obon de Gohan ( = Meal w/ a Tray ) @ Tokyo Dome City

Obon de Gohan ( = Meal w/ a Tray ) @ Tokyo Dome City

”What I Eat Everyday In Japan."This place is called " Obon de Gohan". They have about 40 shops at the moment mainly in Tokyo area.


最新の投稿


【お米クイズ】第166回:炊飯における水の量

【お米クイズ】第166回:炊飯における水の量

「これは知ってほしい!」五ツ星お米マイスター・小池 理雄が、皆さんへお米のトリビアを毎回楽しくお届けする「お米クイズ」。 第166回は炊飯における水の量についてです。


ご自宅はもちろんアウトドアでも本格的なパエリアが味わえる「パエリア ミールキット」がオンラインストア・店頭にて販売開始!

ご自宅はもちろんアウトドアでも本格的なパエリアが味わえる「パエリア ミールキット」がオンラインストア・店頭にて販売開始!

渋⾕ストリーム3階に位置するバルセロナで⼀番美味しいパエリアを提供するシーフードレストラン「XIRINGUITO Escribà(チリンギート エスクリバ)」から、ご自宅はもちろん、キャンプや海などのアウトドアシーンでも本格的なパエリアが味わえる「パエリア ミールキット」を2021年11月19日(金)よりオンラインストア・店頭にて販売開始しました。


ファミマの具材にこだわった贅沢おむすび”ごちむすび”シリーズ発売から、約1年1か月で累計販売1億食を突破!~お米・海苔・具材の絶妙なバランス、毎日食べたくなる美味しさ~~

ファミマの具材にこだわった贅沢おむすび”ごちむすび”シリーズ発売から、約1年1か月で累計販売1億食を突破!~お米・海苔・具材の絶妙なバランス、毎日食べたくなる美味しさ~~

株式会社ファミリーマートは、2021年9月に創立40周年を迎えました。様々なきっかけでお客さまがさらにファミリーマート店舗に足を運んでいただけるようになる(=ファミマる。)ために、今年は40周年に向けたチャレンジ「40のいいこと!?」に取り組んでいます。 「40のいいこと!?」の5つキーワードの1つである「もっと美味しく」の一環として発売している具材にこだわった贅沢おむすび ”ごちむすび”シリーズ の累計販売数が、2020年10月6日(火)の発売開始から約1年1か月でシリーズ累計販売1億食(※2021年10月31日時点)を突破しました!


【お米クイズ】第165回:お米の保管

【お米クイズ】第165回:お米の保管

「これは知ってほしい!」五ツ星お米マイスター・小池 理雄が、皆さんへお米のトリビアを毎回楽しくお届けする「お米クイズ」。 第165回はお米の保管についてです。


【AKOMEYA TOKYO】11月19日(金)より、「福で彩るお正月」フェアを開催!

【AKOMEYA TOKYO】11月19日(金)より、「福で彩るお正月」フェアを開催!

今年一年を総括し、来年も豊かな年でありますようにと願うお正月。AKOMEYA TOKYOでは、五色に彩った日本のお正月にぴったりのおめでたいアイテムや、お正月の食卓に欠かせない食品や食雑貨、ご挨拶に使いたいお年賀アイテムなど多数取り揃え、11月19日(金)より、「福で彩るお正月」フェアを開催します!


アクセスランキング


>>総合人気ランキング