Japonica rice introduction
Japonica rice is the kernel of japonica rice, also known as rice, which is the finished product of rice. Rice is divided into three categories: indica rice, japonica rice and glutinous rice. The rice processed from japonica rice is japonica rice, and the rice grains are mostly oval. According to different harvest seasons, japonica rice can be divided into early japonica rice and late japonica rice. According to their processing accuracy, all kinds of rice are divided into first class rice, second class rice, third class rice and fourth class rice. Rice processing accuracy refers to the degree of rice grain back groove and rice grain surface epidermis. Japonica rice is one of the main foods for human beings. According to historical records, the earliest rice growers were the Chinese ancestors in the middle and lower reaches of the Yangtze River.
Japonica rice is the kernel of japonica rice, also known as rice, which is translucent, oval or oval, with high rice yield, small rice swelling, but high viscosity. Japonica rice is generally oval and granular, chubby, translucent, with bright surface and small whiteness. It is mainly produced in the Yellow River Basin, North China and Northeast China. The south is distributed above 1800 meters above sea level, which is relatively cold-tolerant, and is a subspecies developed for mid-latitude and higher altitude areas.
High-quality rice grains are neat, shiny, relatively dry, free of Mi Chong, sand, little rice ash, broken rice and fresh smell.