There are many kinds of white rice in the world, such as the soft and sweet "japonica rice", which is said to be loved by Japanese people and Chinese. Recently, there are many places in Japan that sell Japanese rice, so that foreign tourists can easily buy it and bring it home as a souvenir, so today I would like to introduce some japanese rice tips here! I hope you can refer to it.
According to 2017 data from the Ministry of Agriculture, Forestry and Fisheries, niigata prefectures are the first to produce rice, followed by Hokkaido and Akita prefectures. One of the prerequisites for growing delicious white rice is the large temperature difference between day and night, so The production of rice in Japan is mainly concentrated in the Tohoku region, but Chiba Prefecture (Kanto Region), where Narita Airport is located, ranks tenth in the country, and although the production is not large, it is also cultivated in Hachioji City and Ome City in Tokyo.
Japanese rice cultivation is mainly based on rice (paddy field rice), fertile soil and clean water as a necessary condition, farmers in order to grow delicious rice, constantly pursue quality.
Japonica rice (bonglai rice) studied by Japan, among which the aforementioned "japonica rice" is the most common, japonica rice has an amylose content of 20% and amylopectin accounts for 80%, which is starchy rice, which will appear shiny and have no stickiness after heating.
Japan now has more than 300 varieties of rice, but there are not many common types on the market, with the diversification of food culture, the popularity of low sugar weight loss, the importance of white rice is not as good as in the past, but at the same time, the advantages of Japanese food have been rediscovered, strong publicity from all over Japan, so new varieties of rice are still born one after another.
The territory of Japan is slender from north to south, and each region cultivates the most suitable varieties for the local area. In addition to the continuous pursuit of delicious food, farmers are still constantly conducting research on the types of pests and increasing the amount of harvest. Koshihikari( Koshihikari , japan ' koshihikari " ) , which is now the most popular in Japan , was a cultivar that can be cultivated throughout Japan , or "nanatsuboshi " , which was born in 2001 , is the only producing region in 2001 that braves the cold climate.
Japan is the same as China, based on the grain shape and moisture content of white rice as the criteria for judging the grade, Japan by the Ministry of Agriculture, Forestry and Fisheries crop inspection, in the genmi stage to visually check the shape of the rice, whether there is insect pests and a sense of transparency to select, if it can not pass the inspection, it can not mark the place of origin or brand, can not be sold.
Grading checks are not only for appearance, but also for the connotation and flavor testing of rice.
The "Taste Function Test" to determine the flavor ranking is organized every year by the Japan Cereal Identification Association, which aims to promote the cultivation technology of high-quality rice and expand the consumer market, and to taste and evaluate cooked white rice, and evaluates a total of 20 selected food taste review experts in the industry.
The standard taste is "a", the standard taste is mixed with the koekomi of the plural origin as "a", the better "a" is judged as "special a", the excellent is judged as "a", the secondary is "b", and the inferior rice is judged as "b""
In 2017, 151 varieties were evaluated, and 43 brands received special a, and the rice of b and b' was judged to be continued the previous year, all of which were 0. The list of varieties that received the "special a" grade among the rice harvests in 2017 is as follows:
Even if it is the same variety, the grade varies depending on the place of origin, so if you want to buy real special rice, please be sure to check the production mark on the package!
When it comes to the characteristics of delicious white rice, it is generally the most commonly heard...
・The shape of raw rice after cooking is beautiful
・It has a light aroma and sweetness
・Soft q-bullet, sticky, soft and hard moderate
The viscosity and hardness of rice depends on the content of amylose and amylopectin in rice, the higher the ratio of amystarch, the more viscous it is, and the taste is elastic, while rice containing a high proportion of amylose is biased towards chewiness and granularity.
When rice is bred, the rice grown in places with sufficient high temperature and sunlight has a low amylose content and is mostly viscous, which shows that poor climate and cold summer factors may affect quality.
As long as there is delicious rice and miso soup, there are not a few Japanese people who feel happy
Then we have to pay attention to the cooking method ~ In the annual new rice harvest period, the store shelves will see the white rice with the word "new rice" written on the outer packaging, the new rice has more moisture than the old rice, the sweetness is more obvious, the taste is more intense, probably because of the different freshness of the relationship! If you had expected to see new rice from Kyushu around August, you would have had a chance to see the new rice from Kyushu.
There are also delicious little secrets in the preparation before cooking! Fill a cup of measuring rice cup flat full amount (Japan 180ml), too much or too little rice will make the amount of water difficult to grasp, may need to pay a little attention.
To remove the rice bran attached to the surface of the rice grains, add a large amount of water, stir quickly by hand 2 or 3 times, then pour it out, repeat the action until the water becomes clear (if you don't wash the rice, just wash it gently).
Add an appropriate amount of water according to the amount of rice (please follow the electronic pot label), cover the white rice with water level, let it stand for at least 30 minutes, extend it to 1 hour in winter, and then cook. In order to fully represent the flavor of Japanese rice, this procedure is very important. Recently, some Japanese-made electronic pots have a water soaking function built into it.
After the rice is cooked, open the lid and mix the rice at the bottom with the whole, so that the rice at the bottom can also contact the air, evaporate the excess water, and the taste will become much more even. Also, in order to make the white rice grains distinct, it is best to stir in a longitudinal direction when using a rice spoon.
Then close the lid and simmer for 10-15 minutes, the rice will be softer, and the starch will become easy to absorb and digest.
Cute bouquet bag white rice set 4 models (3 cups each) and 9,850 yen without tax
Small packages of white rice sold in akomeya can be purchased here
Recently, white rice has become more and more popular in some souvenir shops, especially akomya tokyo, a lifestyle store that is often patronized by Japanese people, which is often stocked with 20 different kinds of white rice, as well as side dishes, bibimbap pine, rice bowls, beautiful chopsticks, etc., and you can't miss it.
In addition to white rice, there are all kinds of clay pots, rice spoons, tableware and broth for cooking rice
Fresh white rice sold in the store is vacuum packed, measuring cups in 3 cups (450g, 475 yen including tax), and if you buy more than 1kg of rice, you can grind rice on the spot (remove rice in stage 4), and those who pay attention to white rice may wish to try!
A store full of professional atmosphere, it is popular in Japan to eat Genmai, which is beneficial to beauty and health
Of course, general supermarkets or convenience stores also sell, small bags, cute mini packaging, and even Baote bottles, about 500 yen per 1kg tax, there are many designs that people can't let go, and it is also very suitable for giving people!
Well, that's all there is to it for this "Golden Time to See Japan"! If you want to learn more about Japan's customs, new information and human history, you are welcome to pay attention to "Golden Hour takes you to see Japan" and other platforms such as "Golden Time Takes You to See Japan" and "Golden Time Takes You to See Neon". At the same time, I also hope that you will forward more comments Oh ~ we will see you in the next issue!