It is processed from japonica rice.
It is mainly produced in North China, Northeast China and Jiangsu.
Production season, summer and autumn
Characteristics: Japonica rice is short and round in grain shape, waxy white in color, small in belly white area, and more transparent and translucent. Rice is hard and tough, and it is not easy to be broken during processing. When it is mature, it is basically transparent, sticky and fragrant. However, the swelling is small, and the rice yield is lower than that of indica rice.
Cooking purposes are suitable for making all kinds of rice and porridge, and can also be made into rice cakes and cakes after grinding.
Quality evaluation selects fresh rice with neat grain shape, fullness and dryness, luster, fresh flavor after cooking, no broken rice, less chaff, no mildew and short hulling time.
Note: Because the dough made of pure japonica rice flour is sticky, it is generally not used for fermentation.
Fresh-keeping method modified atmosphere storage method.
Japonica rice is a kind of rice. According to the national standard GB 1354-2009 of the People's Republic of China, rice can be divided into glutinous rice, indica rice and japonica rice according to its grain shape and quality.
Japonica rice: Rice made of japonica non-waxy rice, and the grain is generally oval. Japonica rice is rice with medium amylose content (starch content is 20%-24%). After cooking, the rice is soft, delicious and not sticky. Japonica rice is more suitable for cooking rice and porridge. Japonica rice is mostly produced in North China and Northeast China. Because the yield is lower than that of indica rice, the price is more expensive than that of indica rice.
There are also many kinds of japonica rice sold in the market: Wuchang rice, Hanzhong fragrant rice, Aksu Yueguang rice, etc., which are generally marked as japonica rice when they are purchased.
Indica rice: Rice made of indica non-waxy glutinous rice. The rice grains are generally oblong or slender. Indica rice is rice with high amylose content (starch content is more than 24%). After cooking, the rice is loose, hard in texture and poor in taste. However, the protein content of indica rice is about 2% higher than that of japonica rice. Indica rice is more suitable for making rice noodles, fried rice and other foods. The producing areas are mainly Hunan, Hubei, Guangxi, Guangdong, Jiangxi, Sichuan and other places.
The indica rice on the market includes: Guobao Qiaomi, Silk Miao Rice, Long Grain Aromatic Rice and so on.
Glutinous rice: rice made of waxy rice, milky white, opaque and sticky. The amylose content in glutinous rice is low (less than 2%), and its rice is soft in texture, good in taste and sticky. Usually used to make zongzi, rice cakes, glutinous rice balls, etc., and there are more famous glutinous rice in the south.
The common name of japonica rice is rice, polished rice, hard rice, white rice and fat rice. It is a rice variety with short and round grains, strong viscosity and small swelling. It is cultivated all over China, mostly in the north, with early, middle and late harvest, that is, ripe fruits are harvested in June, July, August, September or October, dried in the sun, and peeled for use. In fact, japonica rice is just one kind of rice that is often eaten. Half of the world's population takes it as a staple food, and its porridge has the reputation of "the first supplement in the world"
Speaking of japonica rice, we should also start with japonica rice, the raw material of japonica rice. Generally speaking, rice is divided into three types: japonica rice and glutinous rice (also called meta rice), and the corresponding rice is japonica rice, indica rice and glutinous rice. Visually, it is easier to distinguish. Japonica rice is an approximately transparent round grain. Generally, we eat Japonica rice, which is long in shape and also called long grain rice. The taste of Japonica rice is not as good as that of Japonica rice, but its price is lower than that of Japonica rice. Moreover, cooking is more rice, that is, the weight is more. Generally, indica rice is used to make rice on construction sites. Glutinous rice is also approximately round, but the color of rice is white, which is generally used to grind glutinous rice noodles and make food such as Yuanxiao, Tangyuan and rice cakes.
In recent years, after variety improvement, many rice varieties are still mixed. For example, Mr. Yuan Longping studied high-yield indica rice. We all know that northeast rice is more delicious, mainly because of the climate in the northeast, and the growing season is longer. Jiangnan is generally double-cropping rice, and the growing season is short, so the taste of rice is not as good as that in the north. There is an improved indica rice variety called Changlixiang. In recent years, our people have planted a lot of it and it tastes good, but some people say it is genetically modified, which I can't tell.
In our place, many people like to eat glutinous rice mixed with indica rice, and the cooked rice or porridge tastes ok. Generally speaking, it's better to buy rice processed from the rice of that year.
Rice can be planted for two or three seasons a year in southern China. Due to climatic conditions, there are great differences in different regions. For example, Hainan and Guangdong can plant three seasons, and Hunan and Hubei can only plant two seasons. For example, due to climatic conditions, the rice planted in the first season must have cold resistance. Because the temperature is low when planting, Tomb-Sweeping Day chose a variety with strong cold resistance called Xiandao, also called early rice, and the rice processed is also called Zaoxianmi, which is also called Zaoxianmi. It's called mid-season rice and late fairy rice. The second season variety is called late rice. There are many varieties that are the real stalks. Its characteristic is that it is suitable for Hunan and Hubei people to eat. Because Hunan and Hubei are so humid, many people will start to gain weight and get pregnant when they are 40 years old. This japonica rice has a good effect of strengthening the spleen, removing dampness and nourishing the stomach, but it must be recognized to buy it correctly.
In Jiangxi, rice is usually planted in two seasons, namely, early rice and late rice, but some fields are only planted in one season because of soil and water, which is called middle rice. Early rice produces indica rice, which is read as Zen rice in our place, and japonica rice in middle and late rice. In our place, it has always been read as gen rice. The taste of indica rice is not very good, but the advantage is that the yield per mu is higher than that of late rice, and the growth cycle is shorter than that of late rice. Another important feature is the rice yield. So people only bought early rice in those days. The rice cooked by japonica rice is softer and more digestible, and is considered not to be hungry. So people are reluctant to buy. These are contrary to the present. Nowadays, most of the early rice is used for food processing, and more of the tamarind (stem rice) is directly eaten.
What is japonica rice?
Japonica rice is a kind of rice, which is widely planted in Northeast China. The grain types of japonica rice are divided into round grains and long grains. Generally, round grains are mainly planted, and long grains are generally high-quality rice varieties, such as rice fragrance, long grain fragrance, Longdao 18 and so on.
The quality of japonica rice is better than that of indica rice in the south, and the rice grains are crystal clear, but the fragrance of rice flowers is an exception, and the abdomen is white. The starch in the grain is mostly amylopectin, so there is a certain viscosity between the grains of japonica rice after cooking. Moreover, the content of protein in japonica rice is low, so the relative taste of japonica rice is better than that of indica rice in the south.
In addition, the japonica rice planted in Northeast China are all inbred lines, so they can be planted by themselves. It is different from two-line or three-line hybrid seed production in the south. Moreover, the quality of japonica rice in the northeast will also decline if it is introduced and planted in the south. Therefore, japonica rice is basically planted in the northeast or north, one season a year.
The above are some of my views and understandings on this issue. If there is anything wrong, please let me know.
For a rice man, I really don't want to answer this question.
After reading other answers, I was speechless.
beg your pardon
Why is there a distinction between japonica rice and glutinous rice? Academic theory dare not elaborate, but it can be found online. The key point is that the amylopectin content is different.
A few points about purchasing japonica rice:
1, pearl rice. 2, rice flowers. 3. Northeast rice. 4. Akita Komachi. 5. Nanjing 9 108. 6. Chongming soft rice. 7. Crystal rice. 8. Northeast long-grain fragrant rice. 9. Panjin rice. 10, Sheyang rice. And so on (no matter where it is good or bad, it varies from person to person)
Look at the figure, round-grained japonica rice is short and thick (compared with indica rice), and long-grained japonica rice recognizes the northeast.
Examples of packaging names of indica rice are: fragrant rice, jasmine fragrant rice, Thai fragrant rice, miscellaneous yomi, oily sticky rice, fragrant sticky rice, Xiantao fragrant rice, Guotai fragrant rice, lotus fragrant rice, silk seedling rice and so on.
In Northeast China, it used to be said that the rice processed from japonica rice is called japonica rice. The difference between japonica rice and rice is that paddy fields are not required to be planted, but the land must be low-lying and wet, and it can be used for direct seeding. After seedling emergence, it should be raked with nails to loosen soil, weed and sparse seedlings. Before the large-scale cultivation of rice, the average rich family used to eat japonica rice to improve their lives. During the Japanese puppet regime, ordinary people were not allowed to eat japonica rice, and offenders were called "national food offenders". It would be troublesome for Japanese puppet personnel to see white rice spit out by motion sickness. When the Central Army arrived in the northeast, a jingle was popular among the masses, saying, "Beating japonica rice, scolding white flour, not beating or scolding is an asshole." It can be seen that japonica rice is much more common than rice cultivation. Of course, during the Japanese Puppet Period, rice and indica rice were also popularized in Northeast China, mainly from Koreans and Japanese farmers. People still called rice japonica rice out of habit. To this end, a reservoir was built in the middle reaches of the East Liaohe River to ensure the large-scale popularization of rice in the lower reaches, and it just surrendered after a short period of construction. Now this kind of japonica rice may have been lost for many years. My family planted a small piece of japonica rice on the "small piece shortage" in 1964, and no one mentioned it again. Now even if there are japonica rice seeds, there is no suitable land for planting, because the land is no longer wet. Rice cultivated in Northeast China is also classified as japonica rice, which should be related to dry japonica rice.
Japonica rice is a kind of rice and our usual staple food. The porridge and rice cooked by it will be softer. Japonica rice is short and thick, which is called "fat rice" in Guangdong. The common northeast rice, pearl rice round rice and Jiangsu round rice all belong to japonica rice.
Indica rice, japonica rice and glutinous rice are all kernels of Gramineae rice, which can be divided into indica rice, japonica rice and glutinous rice according to their viscosity. Japonica rice is made of japonica non-waxy rice, and the rice grains are generally oval. According to the harvest season of japonica rice, it can be divided into early japonica rice and late japonica rice [1]. Japonica rice grains are generally oval or round, plump and plump, the ratio of length to width is less than two, and the color is waxy white, transparent or translucent. The quality of japonica rice is compact, starch contains more amylopectin, and rice is small in swelling and strong in viscosity, and its taste is better than that of indica rice. However, japonica rice is more difficult to digest than indica rice because of its amylopectin. Glutinous rice is all amylopectin, which is difficult to digest and is not suitable as a staple food. It is suitable as a raw material for some snacks.
Although the content of protein in rice is not high (only 7% in japonica rice), it is eaten in large quantities. Rice is still the main source of protein for human body, and it also contains essential amino acids and comprehensive B vitamins needed by human body. Rice is essential as our staple food. Indica rice and japonica rice are our common staple foods.
References:
[1] How is rice classified and graded? [J]. China food economy, 20 13(04):72.