Difference between revisions of "Rice"
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== Japonica Rice: == | == 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: table and Sake rice. |
== Sakamai: == | == Sakamai: == |
Revision as of 10:08, 13 July 2020
Table of contents |
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Components of Rice:
• Carbohydrate 70-75% (mostly starches) • Proteins • 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: table and Sake rice.
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.