Ten years ago, Heilongjiang media reported that Japanese rice and China rice were better, using Japanese "Yueguang" rice and "Love at First Sight" rice, and comparing them with two kinds of high-quality rice in northeast China (Wuchang Daohuaxiang No.2 rice and Longfeng Mountain 388 rice). The results are as follows: No matter from the integrity of rice, luster, aroma, taste and taste.

Of course, the results of the above comparison cannot completely replace the quality of rice between the two countries. After all, there are many varieties of rice in China, and some unknown rice are not bad in quality. There are also differences in eating habits, personal taste deviation, and price differences. For example, the price of a kilo of Japanese top-class "fish and marsh are getting brighter" rice is above 6 RMB, while the price of ordinary rice is around 7 yuan. So it is difficult to compare effectively.

On the other hand, it is becoming more and more common for some Chinese people to travel thousands of miles to Japan and not forget to buy local rice when they return home, or ask relatives and friends to buy it. What does it mean? Regardless of historical and ethnic factors, Japan does have some good things, such as rice, which has been unanimously recognized all over the world. I remember an American writer commenting on Japanese rice, which probably means that this country is almost crazy about the quality of rice. In their eyes, rice is not only a staple food, but also a national soul. The characteristics of Japanese rice

The rice looks shiny, with clear and full grains, elastic and sticky taste, and full of rice flavor. You don't have to eat other dishes, just eat rice, which seems a bit exaggerated, but it's really fragrant and sweet. Even if they are eaten cold, they are not "reborn" and remain soft, so their traditional food, rice balls and sushi are cold and can still be eaten with relish. Many times, even the instant rice is the same.

I have answered "Why do Japanese eat Lamian Noodles with a bowl of rice?"? One of the reasons is that rice is not only a staple food, but also a kind of delicious food, which shows that it has an unusual position and occupies a place in the food culture. Reasons why Japanese rice is delicious

1. Rice varieties. There are hundreds of kinds of rice sold and bought in the Japanese market, among which "Yueguang Rice", "Akita Komachi" and "Yi Mu Fu" are the most well-known and common. This kind of rice has a characteristic, that is, the growth cycle of rice is long and the amylopectin content is high, which means that the taste is sticky and waxy, but it is different from glutinous rice, which does not contain more than 9% amylopectin.

Secondly, Japanese rice contains a lot of aromatic fatty acids, which determines the taste of rice.

Supplementary explanation, the relationship between amylopectin and rice. Taking rice in China as an example, it can be divided into two categories:

① Japonica rice in Northeast China, with full and short grains and high amylopectin content, has a waxy, soft and sticky taste. If it is used to cook porridge, the porridge water is thick, the taste is smooth, the rice is soft, and the rice is fragrant.

② Indica rice in the south has short growth period, high yield and slender grains. It contains less amylopectin, so the rice is loose, the taste is not so soft, and it is more suitable for fried rice, and the finished product has distinct particles.

2. Pay attention to rice. Japan studied rice earlier than China, and accumulated rich experience to breed high-quality rice. In addition, agricultural modernization is stronger than China's, and today's Japanese rice is produced for "eating well". Compared with China, although the rice output is amazing, it is only produced for "satiating". The two meanings are different, which leads to different quality of rice.

3. Market order.

In the Japanese market, there are strict regulations on rice, which must be marked with the place of production, the date of production, the execution number, etc., and it is not allowed to be mixed with other rice. Compared with domestic "mixing rice" is a hidden rule. Why? The benefits are at work. I can't recognize them anyway.

4. Rice quality period. The sale period of polished rice is three months. After this period, it will be treated at a low price, just to ensure the freshness and taste of rice.

5. Pay attention to cooking. How much water does China people add to cooking and how long does it take? More casual. The Japanese, on the other hand, are abnormal, and they need to add water in cups and in precise seconds. Even the same rice is operated in different ways, and the effect is very different.