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Rice & Noodles

The two main categories of Japanese rice are ordinary rice (uruchimai) and glutinous rice (mochigome).

Ordinary Japanese rice, or uruchimai, is the type most commonly grown, and is the staple foodstuff of the Japanese diet. It consists of short translucent grains. When cooked it has a somewhat sticky texture such that it can easily be picked up ...

The two main categories of Japanese rice are ordinary rice (uruchimai) and glutinous rice (mochigome).

Ordinary Japanese rice, or uruchimai, is the type most commonly grown, and is the staple foodstuff of the Japanese diet. It consists of short translucent grains. When cooked it has a somewhat sticky texture such that it can easily be picked up and eaten with chopsticks. Outside of Japan it is sometimes labeled as sushi rice, as this is one of its common uses.

Glutinous rice, known in Japan as mochigome, is used for making mochi and special dishes such as sekihan. It is a short-grain rice, and can be distinguished from uruchimai by its particularly short, round and opaque grains, its greater stickiness when cooked, and by its markedly firmer and chewier texture when consumed.

Noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Remarkably, none of the following are rice-based. Ramen, Shirataki, Soba, Sōmen, Hiyamugi and Udon

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