Japanese Rice Before I turn to individual rice varieties, I would like to deal specifically with Japanese rice (Oryza sativa japnica). Wagashi can only be produced from Japanese rice varieties. Originally posted 2017-09-14 09:03:00.
Hakuriki-ko (薄力粉) Since I am going to deal with Ukishima next, I would like to go to Hakuriki-ko. Hakuriki-ko is a type of wheat flour. Wheat flour is referred to in Japanese as komugiko. Originally posted 2017-11-14 02:17:00.
Mochigome – The Mochi rice Finally comes the article! The correct rice! The Mochireis! I initiate a line of good on the subject of type of rice! I will introduce different Types of rice. Mochigome (Oryza stativa japonica glutonisa) is a japanese round grain rice. Originally posted 2017-10-28 18:27:00.
Cultural importance of Rice After the theme of rice cultivation, I would like to comment on the cultural importance of rice. Rice is the staple food of Asia. In this way, it plays a central role in Asian culture. It is connected to religion and language. Originally posted 2017-10-23 10:27:00.
Rice Cultivation After the question: What’s rice? I dedicated myself to a further topic about rice cultivation: Rice has been cultivated for thousands of years in Africa and Asia. Since modern times, rice is also cultivated in Europe and America. Italy is one of Europe’s largest rice producers. This article addresses the types of rice […]
Something about Rice … Since one of our main products for cooking wagashi is rice, I would like to start a article series about rice. First I will clarify the question: What is rice? For this I will present different varieties of rice. Originally posted 2017-10-09 17:09:00.
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