Japonica how to read as follows: jīng.

Japonica rice is the pearl rice that we often eat, compared with indica rice, its characteristics are grain round, glutinous, flavor fragrant, because of the Japonica rice is only planted in one season each year, so its more reflect the value in production. Japonica rice is excellent for porridge.

Processed from Japonica rice.

Origin It is mainly produced in North China, Northeast China and Jiangsu Province.

Production season summer, autumn

Features and characteristics of Japonica rice grain shape is short and round, the color is waxy white, the white area of the rice in the belly is small, transparent and translucent more. The rice is hard and tough, not easy to break when processing, basically transparent after maturity, sticky and strong flavor. But the swelling is small, the rice rate is lower than indica rice.

Cooking use is suitable for making a variety of rice and porridge, but also can be ground to make rice cakes, rice cakes, etc..

Quality selection to grain shape neat, full and dry, glossy, cooked with fresh aroma, no broken rice, less bran, no mold, short shelling time of fresh rice.

Precautions due to the pure round-grained rice flour modulation of the dough is sticky, generally not for fermentation use.

Preservation method air-conditioned storage method.

Japonica rice is one of the staple foods usually taken by people in the south of China, containing a large number of beneficial substances, especially carbohydrate content is very rich, this substance can effectively provide the body with the calories needed. Japonica rice is also known as rice in our ordinary life, the taste with a light sweet, southern Chinese people take every day, not only can satiety, but also can effectively nourish the body.

Scientifically, Japonica rice belongs to a kind of Japonica rice, the appearance of a short round, at the same time the viscosity is better, slightly more expansive. It is cultivated all over China and is usually divided into three categories, early rice, late rice and medium rice, which are also distinguished by different harvest times. After the rice is harvested it is dried in the sunlight and then the husk is removed and what you end up with is Japonica rice.

In Chinese medicine, Japonica rice is considered sweet and neutral, and is not only good for removing irritability and thirst, but also for tonifying the spleen and stomach. The nutrients in Japonica rice are very similar to those in glutinous rice, but Japonica rice contains less calcium and more phosphorus.

Japonica rice in addition to as a daily staple to take in addition to the usual can also be effective in the treatment of diarrhea, vomiting, and a variety of warm diseases, especially for the dry mouth and tongue, gastric qi insufficiency, and the spleen and stomach yin injury and other diseases treatment effect is better. Japonica rice is also taken in many ways, in addition to direct steaming rice, can also be used to cook porridge or decoction, the flavor is very good.