This kind of rice has been eaten in China for at least 2000 years. It is the grain of japonica rice, which is what we often call rice. The production process of japonica rice includes hulling, rice milling and finished product finishing.
The nutritional value of japonica rice is very high. It is rich in protein, fat, carbohydrates and various vitamins and minerals. It is one of the most common cereals in our daily life and one of the main foods for human beings all over the world. According to historical records, the earliest rice growers were Chinese ancestors living in the middle and lower reaches of the Yangtze River.
Japonica rice is mainly produced in the Yellow River Basin, North China and Northeast China of China. The southern part is mainly distributed in the area above 1800 meters above sea level. Because of its cold tolerance, japonica rice is a subspecies developed for mid-latitude and higher altitude areas.
The main characteristics of japonica rice are as follows:
1, unique taste: the taste of japonica rice is high in starch content, and the starch particles are dense and elastic, so it is easier to release viscosity during cooking and form a unique taste.
2. Short and round shape: The rice grain of japonica rice is short and round, with waxy white color, small belly white area, and more transparent and translucent.
3, the quality is hard and tough: japonica rice is hard and tough, and it is not easy to break during processing. After maturity, it is basically transparent and sticky.
4. Low rice yield: Japonica rice has poor water absorption and expansibility, and the rice yield is lower than that of indica rice.
5, suitable for porridge: japonica rice is not only suitable for cooking, but also the most suitable for porridge among the three kinds of rice, with sticky characteristics.
6. Strong viscosity: japonica rice has the characteristics of high viscosity, which makes it loose and chewy.
Baidu encyclopedia-japonica rice