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Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). 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 ...
Age and gender are critical variables to track diabetes within a population overtime. Another very important factor of diabetes development is the environment in which that population lives. Factors like smoking or alcohol consumption has been seen to be prevalent in Japanese populations. [2] For example, smoking was very prominent in Japan in ...
Red yeast rice is what is referred to as a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC. [1] In both the scientific and popular literature in English that draws principally on Japanese traditional use, red yeast rice is most often referred to as "red rice koji.
Imperial Japanese rations were the field rations issued by Imperial Japan in World War II, and which reflected the culture of the Japanese military. Rations had to be stout, durable, simple, sturdy and had to survive without refrigeration for long periods of time. Typically each ration was served in the field in canned food boxes, and cooked ...
Production. Rice production is important to the food supply, with rice being a staple part of the Japanese diet. Japan is the ninth largest producer of rice in the world. [1] The rice seasons in Northern Japan last from May–June to September–October. In central Japan, it is from April–May to August–October.
Japonica rice (Oryza sativa subsp. japonica), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other regions indica rice is the dominant type of rice. Japonica rice originated from Central China, where it was first ...