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Sushi Rice

Rice: the food that changed japan

The introduction of wet rice cultivation from mainland Asia around 300 BC shaped the diet of Japanese people, and so much else besides, forever. Despite its wealth of natural foodstuffs, Japan's cultivatable land is limited by a large proportion of mountainous areas. Rice is an invaluable source of protein and has a high yield, that the Japanese soon found that they could produce enough to support themselves on a limited area of land and it has been suggested that the labour intensive nature of wet rice cultivation helped to give rise to the cohesive social structure and spirit of cooperation that exists in Japan to this day. As recently as 1873, rice was used as a form of taxation and in former times the wealth of a lord was measured by the volume of rice that his estate could produce. Another indicator of the importance of rice in Japanese society is the use of the word gohan in the Japanese language. Not only does this term mean cooked rice, but it is also used to refer to food or meals in general and in the context "let's get some gohan", which means to go out for dinner, or simply get together and catch up over a bite to eat.

While nowadays other sources of carbohydrates such as bread, potatoes and pasta have become popular in Japan, the staple food of the nation's people has for millennia been rice. Besides being the key constituent of many seasoning, drinks, sweets and crackers, steamed white rice is still the most important dish in Japanese cuisine and features in the vast majority of meals.

Sushi rice

sticky short grain rice

In Japan, this rice is not only used exclusively to make sushi, but is also used in many other rice dishes such as beef bowl (gyudon), Japanese curry dishes, and many more. Sticky rice is used in most dishes as it is easier to pick up and eat with chopsticks as knives and forks are only seen in a few restaurants.

 

 

 

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other rice

Enhance the flavour of your dishes

Although sushi rice is usually used in Japan, some dishes call for a long grain rice that isn't sticky. Or maybe you're wanting mochigome rice to make mochi. Here you'll find a collection of alternative Asian rice.

 

 

 

 

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