This is a phrase I’ve heard from my mother since I was little. To be honest, I wasn’t a fan of rice when I was young as I preferred bread, and was tired of having rice every day. Moreover, if even a single grain of rice were left in my bowl, my parents would get mad and tell me to eat everything, which made me dislike rice even more. In my house, there was rice, miso soup, vegetables, and either meat or fish for breakfast; a school lunch or lunch box called “obento” for the afternoon; and a variety of dishes prepared by my mother for dinner, ranging from rice to plenty of side dishes. I was making sure not to waste any food because that’s what my parents taught me. However, I finally understood the meaning behind my mother’s words from when I was in elementary school: “There are seven gods in each grain of rice, so eat everything without leaving anything behind.”
Golden rice field – Credit: S. Tsuchiya
In class, we had the opportunity to grow rice as an agricultural experience, and it was then that I realized the difficulty of growing rice and the greatness of those who work in the fields. With this, I also came to hold a lot of gratitude for my mother who prepared meals for me every day.
In Japan, the seven important gods in rice refer to the sun, clouds, wind, water, soil, insects, and humans. This highlights not only the blessings of nature that allow rice to grow but also the importance of expressing gratitude to those who cultivate it. As a non-religious person, I used to think, “It’s strange to say there are gods in rice,” but I found out it might be because the Japanese way of thinking and beliefs may unconsciously have roots in Shinto ideas. Shinto worships “八百万の神” (Yaoyorozu no kami) which means both eight million, and countless. Furthermore, it believes that gods dwell in everything, such as mountains, seas, rivers, plants, etc., and sees everything in nature as sacred things.
Takagi Shrine ~Musubi~Credit: Susann Schuster
Interestingly, unlike Christianity or Islam, Shinto doesn’t have rules. The essence of Shinto lies in how people interact with nature and live as part of it through culture. This may explain why many Japanese are non-religious but not atheists. For example, Japanese people visit either shrines or temples to pray for Hatsumode or before exams, but they celebrate Christmas as well. This unique aspect of Japanese culture is truly fascinating, isn’t it? The words left by our ancestors often offer us a chance to reexamine our “self-centered” lives.
Japanese people have been growing rice for approximately 3000 years and we should be grateful for the sustenance nature has provided us. In this blog, I aim to introduce our rice to the rest of the world and hopefully promote the Japanese rice industry so that we can continue enjoying this delicious grain in the future.
Rice farmer – Credit: Chisato
What Kind of Rice Would Be Suitable for You?
The most commonly consumed rice in Japan is “Japonica rice” which has a short, round shape and becomes chewy and shiny when cooked. It is said that Japonica rice originated from China and was brought to Japan during the Jomon period. Japan being such a long country, with differing climates and environments from north to south, makes rice a wonderful agricultural product as it can be cultivated in all 47 prefectures. Currently, there are 956 registered varieties of rice in 2023 so if you go to a supermarket in Japan, you’ll see that there are so many different types of rice available. Even with the same brand, the taste of rice varies depending on where it’s grown. Since rice taste also changes depending on the season, I recommend that you check out this blog. I’ve also included tips on how to store and cook delicious rice!
Japanese rice – Credit: torayuki
Here, I’ll introduce ten recommended types of rice based on their texture (chewy, crisp, firm) sweetness, and lightness
1. Minamiuonuma, Niigata ~Koshihikari~
Being the highest grade of rice in Japan, Koshihikari shines like a diamond and has a sweetness that spreads across your tongue as you chew. Therefore, it is said that you never get bored no matter how many times you eat it. Overall, it’s a well-balanced rice.
2. Odate, Akita: Akita Komachi
When I think of Akita, I think of rice, and when I think of rice, I think of Akita Komachi. This is a representative brand of Akita, loved since 1984. It’s sticky and fluffy and will make your mouth happy!
3. Fujiyoshida, Yamanashi: Milky Queen
Milky Queen is a sudden mutation of Koshihikari and has a rich flavor. Even when cold, it’s still delicious and keeps a chewy texture, making it great for rice balls (Onigiri), lunch boxes (Obento), and salty dishes.
4. Kumamoto: Hinohikari
This brand stands as a prime example of rice from western Japan and has a strong flavor with large grains. I highly recommend this rice if you enjoy the taste of the rice itself.
5. Fukui: Ichihomare
Gentle sweetness and fluffy texture are the selling point of Ichihomare. It’s enjoyable on its own even without side dishes as every grain is really that delicious. So even if you’re full, you will without a doubt gobble everything right up.
6. Kashiwazaki, Niigata: Shinnosuke
Shinnosuke has a strong sweetness and stickiness. It’s firm and large-grained, so it offers a satisfying bite. This rice pairs well with meat dishes and onigiri.
7. Numata, Hokkaido: Yumepirika
Sweetness and strong stickiness are the key characteristics of Yumepirika. It offers both softness and chewiness and is delicious even when cold, making it suitable for Obento.
8. Hokkaido: Nanatsuboshi
It has a refreshing taste and the perfect balance of stickiness and glossiness. Of course, great for bento boxes but also salty dishes.
9. Mogami, Yamagata: Yukiwakamaru
Yukiwakamaru is large, and snow-white in color with a light texture. It’s crispy and goes well with more salty dishes, particularly curry.
10. Miyazaki: Sasanishiki
Because it’s difficult to cultivate due to frigid temperatures and is often disease-prone, sasanishiki is a precious product, so be sure to check the market in mid-September when it hits the shelves. It has a slight stickiness and light texture, pairing well with seafood!
Tamago Kake Gohan – Credit: 涼風
Japanese rice is not just food, it’s a big part of Japanese culture and history. Additionally, each type of rice has its own flavor and texture depending on where they were grown, and also they play a central role in Japanese cuisine and daily life. The efforts of Japanese farmers and the centuries of tradition behind each grain of rice are beautiful. Therefore, if you visit Japan, I recommend that you buy rice as a souvenir.
