Yamada Nishiki

Multi tool use
'Yamada Nishiki' |
 |
Species |
Oryza sativa |
Hybrid parentage |
'Yamadaho' × 'Tankanwataribune' |
Cultivar |
'Yamada Nishiki' |
Origin |
Japan, 1936 |
Yamada Nishiki (Japanese: 山田錦) is a short grain Japanese rice, famous for its use in high quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily.
Yamada Nishiki is the most commonly grown sake-rice (sakamai). In 1923 Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune.[1] In 1936, the rice was named Yamada Nishiki. This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken.[2]
Classification
The rice can be classified into five groups, in which only the first three classes may be used for premium sake. The highest class is again divided in two and will cost about 30,000 Yen for sixty kilogram (as of 2008).
The highest class is, however, hard to get even for a top-class sake brewer, and depends on the relationship between the brewer and his rice grower.
See also
- Japanese rice
- Japanese cuisine
- Shōchū
References
^ Japanese
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Cereals and pseudocereals
|
Cereals |
Gramineae |
- Barley
- Fonio
- Job's tears
- Maize (Corn)
- Millets
- Oats
- Rice
- Rye
- Sorghum
- Teff
- Triticale
- Zizania
|
Wheat (Triticum)
|
- Bread
- Durum
- Khorasan
- Red Fife
- Norin 10
- Winter
|
Farro |
|
|
|
|
Pseudocereals |
Polygonaceae |
- Buckwheat
- Tartary buckwheat
|
Amaranthaceae |
Amaranth |
- A. caudatus
- A. cruentus
- A. hypochondriacus
- Celosia
|
|
Chenopodiaceae |
- Quinoa
- Pitseed goosefoot
- Cañihua
|
Lamiaceae |
|
|
- See also
- Triticeae
- Neolithic founder crops
- Neolithic Revolution
- History of agriculture
- Natufian culture
- Fertile Crescent
- Tell Abu Hureyra
- Tell Aswad
- Domestication
- Green Revolution
- Genetic engineering
- Selective breeding
- Crop wild relative
|
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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