What are the names of Japanese rice varieties and what are their features

Rice in Japan is the most valuable culture. This is the pride of the inhabitants of the land of the rising sun, the basis of the state's welfare. The Japanese eat it every day and prefer their own - Japanese. This cereal is the most expensive in the world. 1 kg of cheap rice costs 160 rubles, but the Japanese do not save on this product and prefer expensive varieties.

Rice is grown many millennia. During this time, the selection of varieties has become incredibly diverse, and each of them has unique properties. What is so unique about Japanese rice - read on.

Chemical composition, trace elements and vitamins of Japanese rice

This product saturates the body useful substances easily absorbed and serves as a source of energy, which is necessary for the work of all organs.

It lacks fat-soluble vitamins. Of the water-soluble vitamins, B vitamins are present, which have a beneficial effect on the skin, hair and nails.

Content of B vitamins in 100 g of product:

• B1 - 0.1 mg;
• B2 - 0.05 mg;
• B3 (PP) - 1.6 mg;
• B5 - 1.3 mg;
• B6 - 0.1 mg;
• B9 - 9 mcg.

White grain contains phosphorus, zinc, calcium, iron, iodine, and 8 amino acids. All this is necessary for a person to create new cells. Potassium cleanses the body, participates in the rejuvenation of the joints.

Brown rice, thanks to the outer shell (bran), contains a large amount of fiber, vitamin E, magnesium and manganese. Therefore, in terms of its usefulness, it surpasses the white polished.

Calorie content and BZHU

Any food serves as a source of energy. For a healthy diet, a person needs an optimal ratio of proteins, fats and carbohydrates.

Calorie values ​​and BJU depend on the variety, therefore the following figures are considered average.

100 g of Japanese rice accounts for:

• proteins - 5.50 g;
• fat - 0.63 g;
• carbohydrates - 50.5 g

The calorie content of the cereal is 272.67 kcal.

The ratio of BZHU: 85% carbohydrates, 11% proteins, 4% fats.

Of all cereals, rice contains the largest amount of protein. It is the main material for building cells, muscles, organs, tissues. Such a product is useful not only for young and growing, but also for an adult body.

Attention! This cereal contains no saturated unhealthy fats and trans fatty acids, which means that even with constant use, there will be no bad cholesterol in the blood.

What are the benefits of Japanese rice

All over the world it is believed that if rice after cooking is crumbly, it is a product of the highest quality. And only the Japanese love glutinous boiled rice. After heat treatment, it does not boil down into porridge.

Japanese dishes with rice, where it is rolled into balls, tortillas, rolls, look beautiful and appetizing. All grains are one to one, after cooking they do not lose their shape and stick tightly to each other.

Any variety of Japanese rice contains a balanced amount of vitamins and minerals. The inhabitants of the land of the rising sun are considered centenarians - what is the reason? The diet of every Japanese includes the daily use of this product without salt and spices. It turns out at least 2 kg per week. The Japanese owe their longevity to rice.

Application methods

The Japanese not only eat rice as part of their meals, but also come up with different products based on it:

1. Sake, or rice wine, known far beyond the land of the rising sun. This alcoholic drink is obtained during the fermentation of grain. Sake is served hot or cold. Rice dishes are not served as a rice wine snack.
2. Sweet rice wine - mirin - do in the same way.
3. Rice vinegar produce light and dark colors. Light is used in conservation and in the preparation of rice for sushi. Dark is considered a health drink.
4. Rice flour milled from shredded glutinous white rice. It is used for baking bread, making Japanese sweets and rice crackers. Used as a thickener.
5. Rice bran, or nuka, are formed during the polishing of brown rice. It is the tough outer shell of the grain. Bran is nutritious and is used in many Japanese recipes.

Japanese rice varieties

The rice varieties grown in Japan are called Japanese or Japanese. It is cultivated throughout the country. Each locality (prefecture) has its own varieties.

There are about 700 varieties of rice known in the world, about 50 are grown in Japan. Let's talk about the most common ones.

Interesting! Rice culture in Japan is more than 3 thousand years old.

Urutimai

Short-grain, has a rich, slightly sweet taste. It becomes sticky during cooking. Used to prepare sushi.

Hakumai

Another name is white rice. The short grains are polished to remove the hard outer shell. Hakumai becomes sticky when cooked.

Mochigome

Grain with short grains and a matte surface. The heat treatment makes it stickier than regular Japanese. It is used in the preparation of sweets, rice cakes, because it contains a lot of sugar. Steam is preferred.

Genmai (Genmai)

Brown rice. Long grains contain more vitamins and minerals on the outside, because they are less polished. The Japanese eat it much less often, because they consider it not as tasty as hakumai. But due to its nutritional qualities, genmai is gradually gaining popularity.

Koshihikari

Its main feature is taste. Cooked rice is glossy, highly sticky and rich in flavor. Only grown in Niigata Prefecture.

Kosiibuki

Bred in 1993 from the Koshihikari variety. After cooking, it turns out to be crumbly. The sweet taste remains even when chilled.

Useful properties for the human body

Japanese rice is called the key to health, because it has many beneficial properties:

• the richest composition of vitamins and minerals provides the body with energy, participates in the production of new cells, promotes bone health;
• contains fiber that protects the digestive system from toxins;
• low calorie, due to which it improves metabolism and promotes weight loss;
• contributes to the normal functioning of the cardiovascular system;
• rejuvenates the skin (rice masks heal problem skin, antioxidants help fight wrinkles);
• strengthens the immune system.

Possible harm and contraindications

For all its useful properties, Japanese rice cannot be considered a cure for diseases. It is used in moderation and takes into account the characteristics of the body and associated diseases.

The Japanese themselves do not live a single day without rice. They prefer white polished - the most expensive, but not the most useful. How many vitamins and minerals remain in it depends on the degree of grinding.

Brown varieties are affordable. Their taste is less pleasant, but in terms of the presence of nutrients, they are in the first place.

There are no particular contraindications to eating Japanese rice. With caution, doctors advise type 2 diabetics to eat it, which is associated with a high carbohydrate content. In this case, it is important to consider the variety and not overuse those that contain a lot of sugar.

Conclusion

Japanese rice is becoming popular all over the world. Its varieties are different appearance grain, processing methods, taste, nutrient content.

The benefits of this cereal are enormous. When consumed, the body receives the necessary vitamins and minerals.It participates in cell regeneration, helps the digestive and cardiovascular systems. Due to its low calorie content, it is recommended as a dietary product.