M.Y. The Origin of our Rice
The origin of Rice
- How Japanese rice is grown
In Japan, it takes approximately 88 days to grow rice from the day it is sown in May until it is harvested in September. But Japanese farmers take care of rice fields all year round. In March, healthy quality seedlings are purchased and planted in special greenhouses in April, so that they can then be planted in rice fields. In the greenhouses, they take care of the seedlings 24 hours a day, controlling both the temperature and the supply of quality water. During the month of April, the paddy fields are prepared so that the seedlings can be planted in May. But just before planting the rice seedlings, the entire rice field must be filled with fresh, high-quality water, which is very important to grow high-quality and tasty rice. Japan has the largest amount of snow in the world each year, and especially in the mountainous regions, this snow is accumulated and used in rice cultivation. After the rice fields are watered, the planting of rice seedlings begins. In the summer, all the water is then drained from the rice fields to allow the roots to grow and thereby produce strong and healthy rice ears. In the summer, the rice fields are then checked daily to protect them from insects and not be exposed to drought due to lack of water. And then comes the harvest.
The stages of rice growing
- From January to March - preparation of rice fields
- March - selection of seedlings
- April - planting seedlings in special greenhouses
- May - planting in rice fields
- July - release of water from rice fields
- September - harvest
- October - drying
2. The benefits of Japanese rice
Japanese rice is much healthier than other types of rice. It is lower in calories and has a much higher fiber, mineral and vitamin content than other types of rice. Japanese rice grown in Japan also has a much higher water content, which means its texture is smoother and tastier. The grains also contain less amylose - the type of starch that gives Japanese rice its characteristic crunchy, elastic texture, perfect for sushi, onigiri and Japanese dishes. Japanese farmers focus on quality more than quantity compared to other rice farmers in Asia. That is why Japanese rice is also better quality and tastier.
Another great advantage of Japanese rice is that when cooked, the volume of rice increases up to a ratio of 1:2.3. This means that if you cook 100 grams of Japanese rice, you will get 230 grams of cooked rice. Japanese rice is a round, short-grain rice that expands rapidly when cooked compared to other rices.
Japanese rice is an ideal choice for people looking for a healthy alternative to white rice. The main reasons are that it contains a much larger amount of fiber, minerals, and vitamins. It is much healthier than other types of rice. Our rice is freshly polished and we retain up to 50 percent of all fiber, minerals, vitamins that would otherwise be lost.
3. Koshihikari and Akitakomachi and their difference
Koshihikari is the most popular variety of Japanese rice. The rice is very elastic, sticky, ideal for sushi and onigiri. Koshihikari has unique qualities, a specific taste and its unforgettable aroma. More than 30 percent of the entire harvest in Japan is Koshihikari. And more than 80 percent of Japanese people eat Koshihikari every day.
Koshihikari was first cultivated in Niigata prefecture in the northern part of the main island of Honshu, where the conditions for growing rice are ideal. Specifically, large amounts of clean quality water, very fertile and well-drained rice fields, the difference between day and night temperatures. Fresh and high-quality water directly affects the quality, size and taste of the grain. Fertile and drained fields guarantee the supply of quality minerals, energy and oxygen to the roots so that the rice can grow healthily. And the difference between day and night temperature directly affects the taste, stickiness, texture and sweetness of the rice. Now Koshihikari is grown all over Japan and especially in Niigata, Ibaraki, Fukushima and Tochigi prefectures.
Akitakomachi is the second most popular variety of rice. Many people in Japan prefer Akitakomachi for its unique taste. Its taste remains much longer on the palette of the tongue. It is also very elastic and has the perfect texture - a combination of ideal hardness on the inside and softness and stickiness on the outside. It is less sweet and less sticky than Koshihikari, but has an incredibly harmonious taste, juiciness and its specific aroma.
Akitakomachi originally comes from Akita prefecture located in the north of Honshu island. This area is called the home of rice in Japan because it is ideal for cultivation and offers the best conditions - abundant fresh clean water, good quality fertile soil and drained fields, higher altitude and a large difference between day and night temperature. Although Koshihikari is more famous and probably more popular in Europe, Akitakomachi is more suitable for European gastronomy because of its strong specific taste, a combination of hardness and softness, medium stickiness and sweetness, giving complete satisfaction.
