Rice for Japanese cuisine

Rice for Japanese cuisine

Description

Rice in Japan has been grown and eaten since time immemorial. Due to its high content of vegetable protein, carbohydrates, vitamins and mineral salts, it quickly gained popularity throughout the country. By the 7th century, rice occupied the main place among food products, which remains for it to this day. Rice is the true foundation of Japanese cooking. The simple yet delicate taste of rice sets off the exquisite taste of other natural products, giving the Japanese the opportunity to appreciate these delicacies. For Japanese cuisine, rice varieties are preferred, characterized by increased stickiness when cooked - when cooking from such rice, the dish has the structure of small lumps, which are conveniently eaten with chopsticks. Rice is prepared as a stand-alone dish and is used as an ingredient in many “combination” dishes.

Cereals and grains
  • крупа рисовая
  • рис для суши
  • рис для японской кухни

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