Rice Japonica Organic
Japanese rice, or japonica, is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome(???sticky rice) which is used for making mochi(?). Rice is sold either as brown rice, genmai(??), which must be polished by a machine(???seimaiki), or ready-polished. Sprouted brown rice hatsuga genmai(????) is also sold in smaller quantities. It has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice. Most supermarkets in Japan sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Brown rice is usually sold in 30 kg bags. Japonica should not be confused with Jasponica rice â€“ a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft Japanese rice. A spot with an automated rice polishing machine, called seimaijo (???), for polishing brown rice, are a common sight in rural Japan. The by-product of the polishing process, rice bran (???komenuka) can be used for making a kind of pickle called nukazuke (????) or recycled as fertilizer. The rice polishing machines typically polish a 10 kg amount for 100 yen. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.