Japanese rice (Oryza sativa ssp. japonica), also known as japonica, uruchimai or sushi rice, is a short-grain variety of rice characterized by a unique, somewhat sticky texture. It is a central ingredient in Japanese cuisine.
Japonica is often confused with glutinous rice, although the taste and texture are different; they can be easily distinguished as glutinous rice is opaque when raw. In Japan, glutinous rice is known as mochigome (もち米) and is used for making mochi (餅). Japonica may also be confused with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the stickier, softer Japanese rice.
Read more about Japanese Rice: Cultivation in Japan, Rice Types, Use, Trading, Cultivars Grown Outside Japan
Famous quotes containing the words japanese and/or rice:
“No human being can tell what the Russians are going to do next, and I think the Japanese actions will depend much on what Russia decides to do both in Europe and the Far East—especially in Europe.”
—Franklin D. Roosevelt (1882–1945)
“To become a celebrity is to become a brand name. There is Ivory Soap, Rice Krispies, and Philip Roth. Ivory is the soap that floats; Rice Krispies the breakfast cereal that goes snap-crackle-pop; Philip Roth the Jew who masturbates with a piece of liver.”
—Philip Roth (b. 1933)