Japanese Words for Rice230

Rice is a staple food in Japan and has been cultivated in the country for centuries. There are many different Japanese words for rice, each with its specific meaning and usage. Here are some of the most common Japanese words for rice:

1. Kome (米)

Kome is the most general Japanese word for rice. It can refer to both uncooked and cooked rice. Kome is also used in many compound words, such as komebu (rice bran) and kometsubu (rice grain).

2. Gohan (ご飯)

Gohan is cooked rice. It is the most common type of rice eaten in Japan and is typically served with meals. Gohan can also be used as a general term for food, especially when eaten with rice.

3. Shali (しゃり)

Shali is a type of cooked rice used in sushi. It is made with short-grain rice that is cooked in a special way to make it sticky and firm. Shali is also seasoned with vinegar, sugar, and salt.

4. Mochi (餅)

Mochi is a type of glutinous rice cake. It is made from mochigome (glutinous rice) that is pounded into a sticky paste. Mochi can be eaten plain or used in a variety of dishes, such as soups, stews, and desserts.

5. Seimai (精米)

Seimai is uncooked rice that has been polished to remove the bran and germ. Polished rice is more common than brown rice in Japan and is used in most everyday cooking.

6. Genmai (玄米)

Genmai is uncooked brown rice. It is less common than polished rice in Japan but is gaining popularity due to its health benefits. Genmai is a good source of fiber and nutrients.

7. Hatsuga genmai (初賀玄米)

Hatsuga genmai is a type of brown rice that is harvested in the early autumn. It is considered to be the highest quality brown rice and is often used in special occasions.

8. Sakamai (酒米)

Sakamai is a type of rice that is used to make sake (Japanese rice wine). It is a special type of rice that is grown in specific regions of Japan and has a high starch content.

9. Tome (止め)

Tome is a type of rice that is used to make mochi. It is a glutinous rice that is harvested in the late autumn and has a high starch content.

10. Uruchimai (うるち米)

Uruchimai is a type of non-glutinous rice. It is the most common type of rice grown in Japan and is used in most everyday cooking.

11. Inarimai (稲荷米)

Inarimai is a type of sushi rice that is used to make inari-zushi (rice stuffed in tofu pockets). It is a short-grain rice that is cooked in a special way to make it sticky and flavorful.

12. Sushimushi (すしむし)

Sushimushi is a type of sushi rice that is used to make nigiri-zushi (hand-pressed sushi). It is a short-grain rice that is cooked in a special way to make it sticky and firm.

13. Makizushimai (巻ずしまい)

Makizushimai is a type of sushi rice that is used to make maki-zushi (rolled sushi). It is a short-grain rice that is cooked in a special way to make it sticky and flavorful.

14. Tamagoyaki (玉子焼き)

Tamagoyaki is a type of Japanese omelet. It is made with eggs, sugar, and mirin (sweet rice wine). Tamagoyaki is often cut into small pieces and used as a topping for sushi.

15. Omusubi (おむすび)

Omusubi is a type of Japanese rice ball. It is made with cooked rice that is formed into a ball and then wrapped with nori (dried seaweed). Omusubi can be filled with a variety of ingredients, such as umeboshi (pickled plum), tuna, or salmon.

2025-02-19

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