Kome: rice

The Japanese have a long tradition of agriculture handed down from generation to generation since the pre-historic Jōmon period (about 8000 BC – 300 BC). Naturally, kome (rice) has been and still is a staple food for the Japanese. The Japanese used to harvest fat rice grains on the rice ears, thresh them, and steam them to eat in the old days.

Uruchimai (non-glutinous rice) is not too sticky and is used mainly for boiled rice. Mochigome (glutinous rice) is sticky and is used to make sekihan (red beans rice) and okowa (steamed sticky rice mixed with all kinds of vegetables or meat). In addition, mochigome is used to make mochi (rice cake) and dango (rice dumplings). The Koshihikari rice harvested Uonuma City of Niigata Prefecture is the top brand rice in Japan both name and substance.

日本語にほんごレベル:中級ちゅうきゅう  日本語にほんご能力のうりょく試験しけんきゅう程度ていど 
(Japanese level: Intermediate  JLPT N2)

こめは、縄文じょうもん時代じだいから脈々みゃくみゃくがれてきた農耕のうこう民族みんぞく日本人にほんじん主食しゅしょくです。稲穂いなほみのった米粒こめつぶ収穫しゅうかくして脱穀だっこくし、ふるくはしてべていました。うるちまいねばりがすくなくおもにごはんとして、また、餅米もちごめつよねばりがあるため赤飯せきはんやおこわとしてべるほか、もち団子だんごとしても加工かこうされます。新潟県にいがたけん魚沼産うおぬまさんの「コシヒカリ」は、名実めいじつともに日本一にほんいちのブランドまいです。

 

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Posted in Japanese Culture, Meals and Cooking
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