April
Omurice 蛋包飯
Ketchup fried rice with omelet
Why Japan Rice ? 專注於日本產米主廚既故事
Monthly Recipe 每月食譜
Updates
Japan Rice 日本產米
World-renowned Japanese cuisine, which is registered as UNESCO Intangible Cultural Heritage, is a food culture that has been uniquely developed in Japan. And many chefs cite Japan Rice—a variety of short-grain Japonica rice that is grown in Japan—as a key component of Japanese cuisine. Japan Rice, created from the warm Japanese climate rich with melted snow and rain, is sweet, aromatic, fluffy, and has just the right amount of stickiness in its texture. From soil preparation in winter, growing and planting seedlings in spring, harvesting in fall, and shipment of products, rice farmers expend enormous time and effort to make rice of uniformly high quality. Japan Rice is delicious as is, but when cooled, it has the perfect softness and stickiness for onigiri (rice balls) and sushi. You could say that Japan Rice is the backbone supporting the exquisite flavors of Japanese cuisine.
被聯合國教科文組織登記為非物質文化遺產，備受全球關注既日本食品，係由日本獨自建立既飲食文化。作為日本食品既主要角色之一，有唔少廚師將日本產米視為關鍵成分。
日本產米，係指響日本種植既短粒珍珠米。得益於豐富既融雪水同雨水，以及得天獨厚既溫暖日本氣候，令日本產米具有甘甜、馨香、飽滿既特點，並且帶有適中既黏性。
通過冬季既翻土準備、春季既插秧種植、秋季既收成出貨，農夫費盡心力，至能夠製作出顆粒均等、品質出眾既米。日本產米即使單獨煮飯食用，都非常美味可口，冷卻後可以保持柔軟度同黏性，非常適合用於製作壽司、飯團等食品。日本菜之所以好食，日本產米正係背後既重要支柱。
