Difference between revisions of "Rice"
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== '''Component of Rice:''' == | == '''Component of Rice:''' == | ||
• Carbohydrate 70-75% (mostly starches) | • Carbohydrate 70-75% (mostly starches) | ||
Revision as of 18:39, 1 June 2020
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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.