In Japan, rice is more than just a staple food; it is the heartbeat of the nation. The story of Japanese rice, or kome (米) in the native language, is woven into the fabric of the culture, with a rich history that dates back over 2,000 years. Wet rice cultivation is believed to have been introduced to Japan from China and Korea as a labor-intensive process. This was a task that could not be easily undertaken alone, so encouraged group collaboration between communities. People would work together to create intricate irrigation systems and terraced fields to harness and share the power of water - an essential resource - to nourish their rice fields.
Japanese social behaviour as a whole has even been suggested to originate from the principles of wet rice cultivation. The notion of wa (和), harmony, and amae (甘え), the feeling of dependency - two integral aspects of the Japanese ethos - were essential in the initial stages of rice farming, as the pooled labour and resources set the groundwork for Japan's commitment to group harmony. The very identity of early Japan, referred to as mizu ho no kuni (瑞穂の國), land of the water stalk plant, reflected the essence of rice cultivation.
Within the world of Japanese rice, there are two distinct types which reign supreme. Ordinary rice, known as uruchimai (うるち米), forms the foundation of Japanese meals, encompassing sushi rice, sake, and rice vinegar, to name a few. It is a short, translucent grain with a sticky texture once cooked, ideal for picking up with chopsticks. In contrast, glutinous rice, or mochigome (もち米), takes centre stage when crafting mochi and other delectable glutinous delights. These short, round grains, although similar to the uruchimai grain, have a much greater stickiness and firmer, chewier texture once cooked.
Within these two categories there are many varieties, known as cultivars, which are prized for their particular properties. For example, Sasanishiki is a cultivar known for keeping the same taste when cooled down, and Oborozuki and Yumepirika have been developed to withstand the colder Hokkaido climates. The Yamada Nishiki cultivar is the most famous cultivar grown specifically for sake, as its ability to absorb water and dissolve easily works perfectly for the production of the alcohol.
Brown rice, genmai (玄米), still has the husk of the rice and is popular for its nutritional value. It is also used, in combination with green tea leaves, to make a speciality tea called Genmaicha (玄米茶). Ready-polished or white rice, hakumai (白米), is made by polishing the genmai in a machine (精米機 seimaiki) to remove the husk. Small versions of these machines are even on supermarket floors in more rural areas. Musenmai (無洗米), or no-wash rice, is white rice which has been further processed and eliminates the need to rinse the rice prior to cooking. The process behind musenmai rice is water free, which is significant because water from rinsing rice is a big contributor of water pollution in Japan.
When looking to a society, language often unveils the cultural fabric, and in Japan, rice's prominence resonates. The term gohan (ご飯) means both 'cooked rice' and 'meal', ounderscoring the inseparable connection between rice and sustenance. This is further expanded by prefixes in words like breakfast, '朝ご飯 (asagohan)', lunch '昼ご飯 (hirugohan)', and dinner '晩御飯 (bangohan)', all emphasising the indispensable role of rice, and showcasing how the though of not having rice in a meal was almost inconceivable back in the day.
In modern times, the Japanese consume around 9 million tons of rice annually. While still impressive, the diversification of the average Japanese person's diet - through imports and the introduction of fast-food chains - has contributed to less rice being consumed than in the past, with approximately only three-quarters of the population incorporating it into every meal.
The art of cooking perfect rice is a skill passed down through generations, with methods and traditions varying by region. Sushi houses guard their recipes closely, and even the previous Emperor Hirohito, right up to the time when he became seriously ill, tended a rice plot on the Imperial grounds in Tokyo, as had previous emperors before him. Rice even once served as a currency in Japan, measuring the wealth of the daimyo (feudal lord) and providing payment to the samurai. The stalks are used to craft Tatami mats, rice bran is used in facial scrubs, and rice paste is used in traditional bookbinding and kimono dying processes. With so deeply ingrained a cultural echo, it's no surprise that the reverence for rice is even evident in Japanese mythology and rituals.
One of the most beloved gods in Shintoism, the deity Inari Ōkami, 稲荷大神, is celebrated as the god of prosperity and good fortune, encompassing fertility, agriculture and industry, with symbols such as tea, rice, sake, as well as fox messengers known as kitsune. This deity is also known as Ta-no-Kami (田の神), or 'God of the Paddy Fields', and there are more shrines dedicated to them than any other kami in Japan; a third of all shrines in the country, including the famous Fushimi Inari Taisha (伏見稲荷大社) in Kyoto! This alone might demonstrate the significance of rice in Japanese culture.
Rice is the canvas upon which the vibrant tapestry of Japanese cuisine is painted. The story of Japanese rice is a testament to the enduring relationship between people, nature, and food. Savouring a bowl of perfectly cooked, fluffy rice is akin to experiencing the essence of Japan on your taste buds. From the ancient art of cultivation to the modern-day dining table, rice is a thread that weaves the past, present, and future of Japan together. We'll leave you with a classic Japanese recipe, Nekomannma, to try at home and temp your tastebuds. As you savour each delicious grain, remember the rich history and cultural significance that make Japanese rice more than just a meal – it's a legacy.
猫まんま
Nekomannma (Lit. cat rice, using まんま, an infantile word for めし, meaning 'rice') is a classic Japanese comfort food, reminiscent of the simple leftover food given to one's pets. Although we now know this kind of food is not great for pets due to the high sodium content, it still makes for a simple and delicious rice meal for some hungry humans after a busy day! Luxury cat food, at its best.
Ingredients:
• White uruchimai rice
• Bonito flakes
• Soy sauce
Step 1: Prepare white uruchimai rice.
Step 2: Add a handful of bonito flakes on top. Drizzle soy sauce to taste. The exact ratio of rice, bonito flakes, and soy sauce will depend on your personal preference.
Step 3: Enjoy! Yes, it's really that simple. (^_~)
Kommentarer