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Koshihikari (Japanese: コシヒカリ, 越光, Hepburn: Koshihikari) is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. Koshihikari was first created in 1956 by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural
[citation needed] About 85% of the 2.3 million farms in Japan plant rice yearly. Improved varieties of japonica rice are grown in almost all prefectures in the country. The most widely planted variety is Koshihikari. [2] The average rice field acreage of a Japanese farmer is very small and rice production is highly mechanized. Due to small ...
Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake ...
TOKYO (AP) -- Washoku, the traditional cuisine of Japan, is being considered for designation as part of the world's priceless cultural heritage by the U.N. this week. But even as sushi and sake ...
Uonuma (魚沼市, Uonuma-shi) is a city located in Niigata Prefecture, Japan. As of 1 July 2019 [update] , the city had an estimated population of 35,027 in 13,289 households, [ 1 ] and a population density of 37 persons per km 2 .
One would assume that a place known solely for growing rice would have little else to offer, but a town in Japan shows the world that's not the case. The people living in Inakadate have been ...