Difference between revisions of "Rice"

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== '''Component of Rice:''' ==
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== Component of Rice: ==
 
• Carbohydrate 70-75% (mostly starches)
 
• Carbohydrate 70-75% (mostly starches)
 
• Protein        
 
• Protein        
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• Vitamins
 
• Vitamins
  
== '''Japonica Rice:''' ==
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== Japonica Rice: ==
 
• Japonica is the main type of cultivated rice in Japan with around 250 different types, separated into two main families.
 
• Japonica is the main type of cultivated rice in Japan with around 250 different types, separated into two main families.
  
== '''Sakamai:'''  ==
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== Sakamai: ==
 
• Family of rice for making sake exclusively, the grain of Sakamai is bigger than table rice. Starches are concentrated in the middle of the grain.
 
• Family of rice for making sake exclusively, the grain of Sakamai is bigger than table rice. Starches are concentrated in the middle of the grain.
  
== '''The main varieties are:'''  ==
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== The main varieties are: ==
  
 
== Yamadanishiki ==
 
== Yamadanishiki ==

Revision as of 18:09, 11 June 2020

Table of contents

Component of Rice:

• Carbohydrate 70-75% (mostly starches) • Protein • Lipids • Minerals • Vitamins

Japonica Rice:

• Japonica is the main type of cultivated rice in Japan with around 250 different types, separated into two main families.

Sakamai:

• Family of rice for making sake exclusively, the grain of Sakamai is bigger than table rice. Starches are concentrated in the middle of the grain.

The main varieties are:

Yamadanishiki

• From key sake producing prefecture Hyogo. It is especially well-suited for producing the highly aromatic fragrance of Daiginjo. It often has a persistent whiff of banana.

Gohyakumangoku

• From Niigata. This rice results in a smooth, dry style sake

Miyamanishiki

• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.

Omachi

• From Okayama. One of the oldest varieties. Also called Ojiisan or “grandfather” sake rice. It makes for a distinctive tasting sake, full of rustic and earthy flavours.

Miyamanishiki

• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.

Miyamanishiki

• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.