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.
Other articles related to "japanese rice, rice, japanese":
... Arborio rice and Baldo rice are cultivars of Japonica grown in Italy ... Nishiki is a medium-grain rice from California ... It is similar to Japonica and is often used for Japanese-style cooking ...
... There are three different types of Asian rice Oryza sativa subsp ... Indian rice (long grain rice, e.g ... basmati rice and Thai jasmine rice), O ...
Famous quotes containing the words rice and/or japanese:
“... there has been a very special man in my life for the past year. All Ill say about him is that hes kind, warm, mature, someone I can trustand hes not a politician.”
—Donna Rice (b. c. 1962)
“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 Eastespecially in Europe.”
—Franklin D. Roosevelt (18821945)