[Notes on Rice]
Japanese rice is exceptional when freshly cooked, but it is also delicious when eaten cold in dishes such as onigiri (rice balls) and bento boxes. The mainstream variety of Japanese rice is "Japonica," a short-grain rice characterized by its chewy texture, strong stickiness, and sweetness. This stickiness is determined by the 70% starch content in the rice, which consists of amylose and amylopectin. When the amylopectin content is high and the amylose content is low, the rice becomes stickier. Glutinous rice (mochi rice), for instance, consists of almost 100% amylopectin. In short, low-amylose rice is stickier and remains delicious even after it cools down. A prime example of low-amylose rice is "Milky Queen," which is known for its increased chewiness upon cooling. Developed through selective breeding in 1995, it has a lower amylose content (about 9-12%) than the common Koshihikari, resulting in a stickier texture and a slightly milky-white, glossy appearance when cooked. While these sticky varieties are perfect for onigiri and bento, they are less suited for dishes like fried rice or paella, where a lighter, non-clumping finish is desired.
On the other hand, the Indica variety is more common worldwide, characterized by its long, slender grains and a non-sticky, light texture. Generally, Indica rice has a higher amylose content, meaning the grains do not stick together easily, allowing them to blend well with other ingredients in a dish. This Indica-type rice is said to account for about 80% of global production. Some Indica varieties, such as Basmati and Jasmine rice, possess a unique aroma when cooked. These aromatic rices play a role in enhancing the flavor of a meal and are often used in fried dishes like pilaf and fried rice, paired with spicy, saucy dishes like curry, or eaten with strong seasonings, such as Thai Gapao rice. The name "Indica" is thought to derive from India, while the aforementioned "Japonica" derives from Japan, accounting for about 20% of global production.
There are also differences in cooking methods. For Japanese short-grain rice, "cooking" (steaming/boiling with a precise amount of water) allows the starch to seep out and coat the rice, bringing out its stickiness and sweetness. Conversely, long-grain rice is sometimes cooked by boiling it in plenty of water and draining the excess—a method similar to cooking pasta. This prevents the starch from making the rice sticky, resulting in a light texture where each grain remains separate. Furthermore, the culture of eating rice by shaping it with one's hands, like onigiri, is seen throughout the world. Notable examples include Chimaki (zongzi) from Southeast Asia and China, Fàntuán from Taiwan, Jumeokbap from Korea, and Hawaii's Spam Musubi, which is said to have originated from onigiri brought by Japanese immigrants. In Laos, there is a custom of rolling steamed glutinous rice (Khao Niao) into balls by hand, which bears a certain resemblance to onigiri.
The types of rice and ways of eating it have been nurtured within the climates and cultures of each region. In Japan, we have traditionally enjoyed the changing flavors of rice over time by transferring cooked rice to an ohitsu (wooden rice container). Today, we appreciate cold rice in onigiri and bento. As selective breeding continues to create a diverse range of rice, it can be a great pleasure to learn about their unique characteristics and enjoy comparing them.
Suzuki's Hagama Rice Pot
https://www.shokunin.com/en/suzuki/
Kurikyu's Magewappa Ohitsu
https://www.shokunin.com/en/kurikyu/ohitsu.html
Kurikyu's Magewappa Bento Box (Unfinished)
https://www.shokunin.com/en/kurikyu/mutosou.html
Yamaichi's Triangular Onigiri Mold
https://www.shokunin.com/en/yamaichi/onigiri.html
Ichiyougama's Plate
https://www.shokunin.com/en/ichiyou/plate.html
References
https://ja.wikipedia.org/wiki/米
https://ja.wikipedia.org/wiki/インディカ米
https://www.naro.go.jp/laboratory/tarc/contents/lamy/index.html
https://www.mitsubishielectric.co.jp/home/suihanki/okomejuku/rice/indica.html
https://lifemeal.jp/7839
https://gourmet-note.jp/posts/12528
https://mi-journey.jp/foodie/21342/
https://w-foods.com/asia/laos/kaonyao.html
