Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi are the popular varieties of rice used for making what?
"areas called Nada-Gogō. The fine taste of the Nada sake comes from 'Miyamizu' mineral-rich water, which was discovered during the Tenpō era (1830–1844) by Tazaemon Yamamura from the Uozaki-go district. Miyamizu is hard water high in calcium and potassium but low in iron, making it ideal for making rich, full-flavored sake. Yamada Nishiki rice is grown in the Banshu eastern Kansai plains. It has larger, softer grains than regular table rice and is starchy, which makes it particularly suitable for sake making. Grains of Yamadanishiki rice have hard starch cores. This means that when they are soaked in Miyamizu water,"
"Yamada Nishiki Yamada Nishiki (Japanese: 山田錦) is a short grain Japanese rice, famous for its use in high quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily. Yamada Nishiki is the most commonly grown sake-rice (""""). In 1923 Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune. In 1936, the rice was named Yamada Nishiki. This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken. The rice can be classified into five groups, in which only the first three classes may be used for premium"
"Hayashi rice Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (""yōshoku""). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream. The dish originates from the former mining town of Ikuno, Hyōgo Prefecture, Japan. There was a French engineer who worked for the mine in 1868 and improved it. Hayashi rice has a western influence with the use of demi-glace"
"sake. The highest class is again divided in two and will cost about 30,000 Yen for sixty kilogram (as of 2008). The highest class is, however, hard to get even for a top-class sake brewer, and depends on the relationship between the brewer and his rice grower. Yamada Nishiki Yamada Nishiki (Japanese: 山田錦) is a short grain Japanese rice, famous for its use in high quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily. Yamada Nishiki is the most commonly grown sake-rice (""""). In 1923 Yamada Nishiki was created by crossing"
"Hitomebore, and Hinohikari have been created afterwards by cross-breeding ""Koshihikari"" with other Japanese varieties of rice. Koshihikari ""Koshihikari"" was first created in 1956, by combining 2 different strains of ""Nourin No.1"" and ""Nourin No.22"" at the Fukui Prefectural Agricultural Research Facility. It has become very popular now in Japan, in part due to its good appearance. It is one of the most highly grown varieties of rice in the country, and its taste is said to differ per region. The character for is used to represent the old Koshi Province, which stretched from present-day Fukui to Yamagata. ""Koshihikari"" can be"
"and it is popular cuisine. In Japan, children in particular enjoy omurice, and it is often featured in okosama-ranchi () or kids' meals. The dish typically consists of ""chikin raisu"" (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper. Sometimes, rice is replaced with fried noodles (yakisoba) to make ""omusoba."" A variant in Okinawa is omutako, consisting of"
"and often red wine, but is unknown in western countries. In fact, it contains ingredients popular in Japan: slices of beef (Hyōgo Prefecture is also famous for its Kobe beef), rice and demi-glace sauce (among others). It can be compared to another popular dish, the Japanese style hamburger steak with demi-glace sauce. Another variation is the Omuhayashi, a combination of Omurice and Hayashi rice. It also resembles a Japanese curry and usually appears on menus alongside curry. There is some debate regarding the origin of the name of this dish: ""Hayashi"" rice is one of Japan's most popular Western-style dishes."
"such as sekihan. It is a short-grain rice, and can be distinguished from ""uruchimai"" by its particularly short, round, opaque grains, its greater stickiness when cooked, and firmer and chewier texture. Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland. Terraced rice fields cover many rural hillsides and are relatively small due to mountainous terrain and government controls on farmland consolidation. Koshihikari () is a particularly esteemed cultivar and one of the most commonly grown in Japan. Akitakomachi is also quite popular. Sasanishiki is a cultivar known for keeping the same"
"dishes include plain rice mixed with raw egg and optional soy sauce, known as tamago kake gohan, and plain rice with natto. Plain rice is used in yōshoku dishes such as curry rice, omurice, and doria. Leftover plain rice is often reused as ochazuke () (rice with green tea) or chāhan () (fried rice). Takikomi gohan is made with ordinary rice which is cooked together with vegetables, meat, or fish seasoned with dashi and soy sauce. ""Uruchimai"" is also used to make alcoholic drinks like sake (), and sometimes shochu, as an adjunct in Japanese beer, and to make rice"
"lid. The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles. Asazuke is a pickling method characterized by its short preparation time. Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal. Beni shōga (red ginger pickled in umeboshi brine) is used as a garnish on okonomiyaki,"
"and became famous as a homemade sweet. It became popular after 1883 when a railroad was first opened from Ueno to Kumagaya, and people started to sell at the station. Gokabou Gokabou () is one of the Japanese wagashi, which is made and sold only in Saitama prefecture. Okoshi, a sweetened cake made of rice is mixed with sugar and then shaped into a cylinder. Wrapped in a sheet made by starch syrup and soybean powder and coated with soybean powder. Gokabou is known as Saitama prefecture Kumagaya city souvenir sweet. They are rarely served as a dessert for school"
"Japanese rice Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (""uruchimai"") and glutinous rice (""mochigome""). Ordinary Japanese rice, or ""uruchimai"" (), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake. Glutinous rice, known in Japan as ""mochigome"" (), is used for making mochi () and special dishes"
"vinegar. Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called Genmaicha () (brown rice tea). Glutinous rice, known in Japan as ""mochigome"", is used for making mochi (), the festive red bean and rice dish sekihan, as well as traditional snacks such as senbei (), arare (), and agemochi (). Most Japanese use ""suihanki"" (rice cookers) to which measured amounts of washed rice and water are added. The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for between half an hour"
"Japonica rice Japonica rice (""O. sativa"" subsp. ""japonica""), sometimes called sinica rice, is one of the two major domestic varieties of Asian rice. Japonica rice is extensively cultivated and consumed in China, Japan, Korea, and Taiwan, whereas in most other regions Indica rice is the dominant type of rice. Japonica rice grains are rounder, thicker, and harder, compared to longer, thinner, and fluffier Indica rice grains. Japonica rice is also stickier due to the higher content of amylopectin, whereas Indica rice starch consists of less amylopectin and more amylose. Japonica rice plants are shorter than Indica rice plants. Japonica rice"
"taste when cooled down. Yamada Nishiki is the most famous cultivar grown specifically for sake. In Hokkaidō, Japan's northernmost prefecture, hardier cultivars such as Oborozuki and Yumepirika have been developed to withstand the colder climate. Calrose is the name used originally for a medium-grain Japonica cultivar developed in 1948, and now as a generic term for California medium grain Japonicas. While not true Japanese rice, Calrose-type rice has been grown by Japanese American producers in California for many years. It is commonly used to prepare Japanese cuisine in North America, and is reasonably good as a sushi rice. It is"
"Japanese cuisine that was common during the Meiji and Taishō periods of Japan. During this time, rice was an expensive food for laborers, and some employers fed their workers ""katemeshi"", while feeding themselves with significantly larger quantities of rice and separate side dishes. Some farmers in rural Japan also subsisted on ""katemeshi"", whereas merchants and samurai who lived in cities consumed larger quantities of rice. Typical ingredients in the preparation of ""katemeshi"" included rice, barley, millet, chopped daikon radish root and leaves, and other greens. The use of daikon in the dish was very common. Various additional ingredients were also"
"version of ""okonomiyaki"", made with readily available ingredients, became popular in Japan during World War II when there was a short supply of rice. The wheat pancake was nutritious, filling, and inexpensive and was often served as a snack to children. The of Kyoto, started around the Taishō era may have been the primitive form of okonomiyaki, as it uses Worcestershire sauce and chopped scallion. Okonomiyaki and takoyaki are popular street fare in Asia, such as in Taipei, Bangkok and Jakarta. Okonomiyaki Kansai- or Osaka-style okonomiyaki is the predominant version of the dish, found throughout most of Japan. The batter"
"Koshihikari ""Koshihikari"" was first created in 1956, by combining 2 different strains of ""Nourin No.1"" and ""Nourin No.22"" at the Fukui Prefectural Agricultural Research Facility. It has become very popular now in Japan, in part due to its good appearance. It is one of the most highly grown varieties of rice in the country, and its taste is said to differ per region. The character for is used to represent the old Koshi Province, which stretched from present-day Fukui to Yamagata. ""Koshihikari"" can be translated as ""the light of Koshi"". Other rice varieties close to its strains, such as Akitakomachi,"
"to be washoku. Yōshoku began by altering Western recipes for lack of information about foreign countries’ cuisine, or adaptions to suit local tastes, but over time, ""yōshoku"" also evolved dishes that were not at all based on European foods, such as chicken rice and ""omurice"" (omelette rice). Elaborate sauces were largely eliminated, replaced with tomato ketchup, demi-glace sauce and Worcester sauce. During Japan's modernization, yōshoku was often too expensive for the common man. But after World War II, ingredients for ""yōshoku"" became more widely available and its popularity grew. A is a restaurant where ""yōshoku"" dishes are served. During Japan's"
"from the non-Han peoples. The Japanese preferred to eat fish with rice, known as ""namanare"" or ""namanari"" (生成, なまなれ, なまなり, semi-fermented). During the Muromachi period ""namanare"" was the most popular type of sushi. ""Namanare"" was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine. During the Edo period, a third type of sushi was developed, ""haya-zushi"" (早寿司, 早ずし, fast sushi). ""Haya-zushi"" was assembled so that both rice and fish could be consumed at the same time,"
"rice (also called sweet rice, ""Oryza sativa"" var. ""glutinosa"", glutinous sticky rice, glutinous rice, waxy rice, botan rice, ""biroin chal, mochi"" rice, pearl rice, and ""pulut""), whether brown or white, is best for ""mochi""-making, as long-grain varieties will not expand perfectly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important in terms of nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The cake must be steamed (rather than boiled) until it"
"Thanks to the widespread availability of ""hayashi"" rice mix (normally sold as roux blocks) and prepared demiglace sauce (normally canned) at Japanese supermarkets, this dish is common household fare. Like Japanese curry, it is usually eaten with a spoon. ""Hayashi"" rice was an important dish in mystery writer Keigo Higashino's novel ""Ryūsei no Kizuna"". Hayashi rice Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (""yōshoku""). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop"
"Yet, due to their origins these are still categorized as ""yōshoku"" as opposed to the more traditional ""washoku"" (和食, ""Japanese cuisine""). Okonomiyaki is a savoury pancake containing a variety of ingredients. Tonkatsu is a breaded, deep-fried pork cutlet. Curry was introduced to Japan by the British in the Meiji period. Japanese versions of curry can be found in foods such as curry udon, curry bread, and ""katsukarē"", tonkatsu served with curry. They very commonly come with rice beside the curry on the dish. This can be eaten during dinner most of the time. Chinese-style wheat noodles served in a meat"
"Omurice Omurice or is an example of yōshoku (a Western-influenced style of Japanese cuisine) consisting of an omelette made with fried rice and usually topped with ketchup. With omu and raisu being contractions of the words omelette and rice, the name is an example of Gairaigo. It is a popular dish both commonly cooked at home and often found at western style diners in Japan. Omurice is said to have originated around the turn of the 20th century at a western style restaurant in Tokyo's Ginza district called Renga-tei, inspired by ""chakin-zushi"". The dish was brought to Korea and Taiwan,"
"miso paste, or served uncooked with ground ginger, green onions, and soy sauce. ""Konnyaku"" is another locally produced delicacy, which is a rubbery gelatin produced from a Japanese yam. Renowned for its medicinal and health qualities, it is served in soups, roasted, or uncooked with miso paste. A common treat is called ""dekomawashi"" which consists of a whole Iya potato, a square of iwadofu, and a wedge of konnyaku all skewered together on a bamboo stick, then slathered with miso and slowly roasted over coals. This can be found at roadside shops and most hotels and restaurants. Various types of"
"what most people would consider as Senbei today). Traditional senbei such as this can still be found, e.g. Iga meibutsu katayaki, in Iga City. What Japanese commonly refer to as senbei nowadays was popularized by a shop in the Edo period, Sōkajuku, which spread salty soy sauce flavored senbei throughout Japan. There are several types of ""traditional"" Japanese senbei. They include the 2 categories, sweet sembei (over 15 types) and rice candy senbei (米菓煎餅), and others, which include even fish senbei (魚せんべい), lotus senbei (蓮根煎餅) and bone senbei (骨せんべい). Modern senbei versions are very inventive and may include flavorings which"
"Yamanashi now sell pre-packaged ""hōtō"" noodles and ""miso"" paste, and very few households go through the process of kneading their own flour anymore. ""Hōtō"" has gradually become standardized in taste and recipe, disappearing from household meals. Many chain restaurants in Yamanashi have picked up on ""hōtō"" as a marketable food. Some only serve it in the traditional style with a miso base, while others use the aforementioned red bean soup or ""gochujang"" to create more variety in taste. Non-traditional ingredients such as oysters, turtle, and crab may also be included in some cases. These versions are often regarded as monstrosities"
"usually grilled), hiyashi chūka (cold Chinese noodles), and robatayaki (Japanese-style barbecue). However, robatayaki was later introduced to Kushiro, which developed and popularized the dish. As a result, many people believe Kushiro is the origin of Robatayaki. Zundamochi (ずんだ餅, mochi balls with sweet, bright green edamame paste), and sasakamaboko (笹かまぼこ, kamaboko shaped like bamboo leaves) are also considered to be Sendai specialties. Sendai is also known for good sashimi, sushi, and sake. This is because Sendai is near several major fishing ports, such as Kesennuma, Ishinomaki, and Shiogama, and the fact that Miyagi Prefecture is a major producer of rice. There"
"In Japan, this is manufactured by the conglomerate Lotte under the name ""Yukimi Daifuku"", ""snow-viewing daifuku"". In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called ""tauchi"" () and came in various styles and forms just like in Japan. Traditional Hakka ""tauchi"" is served as glutinous rice dough, covered with peanut or sesame powder. Not until the Japanese era was Japanese-style mochi introduced and gain popularity. Nowadays, Taiwanese mochi often comes with bean paste fillings. In China, ""tangyuan"" is made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked"
"also exported to a number of countries including Japan, although it has not gained much popularity with Japanese consumers. In recent years, Koshihikari rice is also being grown in the US and Australia. Rice begins as brown rice, ""genmai"" (), which may then be polished by a machine ( ""seimaiki""), in which case it is sold as ready-polished or white rice, ""hakumai"" (). Most rice in Japan is processed and consumed as white rice, the staple food of Japan. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty. Hatsuga"
"kidney beans and adzuki beans, among others. Katemeshi Katemeshi, also spelled as katé-meshi, was a common peasant food in Japan during the Meiji period and Taishō period. Some laborers and farmers subsisted on the dish during this time, whereas wealthier Japanese people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet and chopped daikon, a mild winter radish; variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan. ""Katemeshi"" was a rice dish,"
"Onigiri , also known as , , rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ""nori"" (seaweed). Traditionally, an onigiri is filled with pickled ume (""umeboshi""), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide. Despite common misconceptions,"
"consumers and restaurants to seek out the small amount of less-expensive rice imported from China, Australia, and the United States that is available in Japan. Japanese rice Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (""uruchimai"") and glutinous rice (""mochigome""). Ordinary Japanese rice, or ""uruchimai"" (), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common"