Okome or Rice

Okome or Rice

 

In Japan, rice has been eaten since olden times. There is a recent custom of people eating bread, but rice still remains as the staple food of Japan.

Have you ever eaten some of these types of rice before?

 

1. Hakumai or Polished White Rice

Long ago, this variety of rice was called [ginshari], because it was pure white and seemed to glitter. This rice is commonly eaten at Japanese households. 

 

1. Genmai or Unpolished Rice

Before rice is polished to become hakumai, it first becomes genmai. Compared to hakumai, genmai is more abundant with vitamins and minerals.

 

1. Hatsuga genmai or Germinated Brown Rice

It is easier to cook like white rice. Compared to hakumai, it contains more vitamins such as GABA.

 

1. Mochi rice or Glutinous Rice

A type of rice for making mochi(rice cakes) and sekihan(red rice). Mochi rice has a very sticky texture compared to white rice. Because it is easier to absorb water than white rice, be careful of measuring the water amount needed.

 

1. Kodaimai or Ancient Rice

Out of all the rice varieties, kodaimai is considered to be the most nutritious variety.

There are red rice and black rice varieties for kodaimai. This kind of rice is not only used for eating as food but also used to produce liquor. In fact, alcohol made from ancient rice (Japanese sake or nihonshu) is often sold.

 

Please enjoy the savory taste of rice in Japan.