rice

-About ingredients-

Rice is a central ingredient in Japanese cuisine and Japanese food culture. In Japan, it is widely consumed as a staple food, and is eaten in various forms such as rice balls, rice, and ochazuke.

Rice is a member of the Poaceae family and is grown as a grain. Generally, it is often sold in a polished state as white rice, but it is also sold in an unpolished state as brown rice (genmai).

In Japanese cuisine, rice, which is cooked as gohan (gohan), plays a major role. Rice is considered the basis of a meal and is generally served in a bowl or rice bowl. Additionally, rice-based dishes include takikomigohan, onigiri, ochazuke, and zosui.

Onigiri is hand-shaped rice wrapped with toppings, and there are many variations. Common ingredients include pickled plums, salmon, pickles, and kelp.

Ochazuke is hot rice topped with ochazuke ingredients, seaweed, pickled plums, etc., and is generally eaten by pouring hot tea over it. It has a refreshing taste and is often eaten at the end of a meal.

Rice is also used as an ingredient for sake and shochu. Sake is made by fermenting rice and allows you to enjoy a variety of tastes and flavors.

Rice is an important part of Japanese food culture and is highly nutritious, containing carbohydrates, B vitamins, and minerals. It is also used not only in Japanese cuisine, but also in various cuisines around the world.

Rice is an ingredient that Japanese people must be familiar with, and it is an essential part of the Japanese diet.