Sasanishiki
Multi tool use
| Suitou Nourin No.150 (Touhoku No.78) |
|---|
| Species |
Oryza sativa |
| Hybrid parentage |
'Sasashigure' × 'Hatsunishiki' |
| Subspecies |
O. s. subsp. japonica |
| Cultivar group |
temperate japonica |
| Marketing names |
Sasanishiki |
| Origin |
Furukawa, Miyagi, Japan 1963 |
Sasanishiki is a Japanese rice from Sendai, Japan.
Sasanishiki was created as a mixture of Hatsunishiki and Sasashigure at Furukawa Agricultural Experiment Station in Miyagi prefecture in Japan in 1963. The unique feature of this particular kind of Japanese rice is its ability to keep the same taste even when cooling down. This makes it good for sushi, and some sushi restaurants in Japan advertise the use of this rice.
See also
External links
- Breeding of a blast-resistant multiline variety of rice, Sasanishiki BL
Rice
|
|---|
| Species of rice |
|
|
| Varieties |
- Full list of rice varieties and cultivars
|
Selected varieties of Asian rice
|
- Ambemohar
- Arborio
- Basmati
- Bhutanese red rice
- Bora saul
- Calasparra rice
- Calrose rice
- Camargue red rice
- Carnaroli
- Champa
- Dubraj
- Golden rice
- IR8
- Japanese rice
- Japonica rice
- Jasmati
- Jasmine
- Joha rice
- Koshihikari
- Maratelli
- Matta rice
- Molakolukulu
- Nàng Thơm Chợ Đào
- Navara
- Nishiki rice
- Patna rice
- Paw hsan hmwe
- Pokkali
- Ponni rice
- Pusa 1121 rice
- Red Cargo
- Riceberry
- Samba
- Sasanishiki
- Semi-dwarf IR36
- Sona Masuri
- Tulaipanji
- Vialone Nano
- Wehani
- Yamada Nishiki
|
Selected varieties of African rice
|
|
| Characteristics of rice |
- Aromatic rice
- Hybrid rice
- Perennial rice
- Glutinous rice
- Weedy rice
|
| Processed forms of rice |
- Flattened rice
- Puffed rice
- Broken rice
Brown rice
- Red rice
- Black rice
- Germinated brown rice
- Parboiled rice
- White rice
|
| Selected rice dishes |
- Arroz con pollo
- Asopao
- Biryani
- Champorado
- Congee
- Gimbap
- Gumbo
- Kabsa
- Lamprais
- Pilaf
- Puto
- Rice Krispies Treats
- Risotto
- Tahchin
- Tuwo shinkafa
- Yellow rice
|
| Decoration |
|
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