Japonica Round Rice Whosaler in Vietnam, Japonica Rice Nutrition, Rice Manufacturers, Rice Factory J,Vietnam DOXAFOOD price supplier

 JAPONICA RICE'S DESCRIPTIONS:

Japonica rice/ Sushi rice/Round rice

- Broken: 5% max

- Moisture: 14% max

- Damaged and discolored kernels: 0.5% max

- Yellow kernels: 0.5% max

- Paddy kernels: 5seeds/KG max

- Chalky kernels: 4.5% max

- Immature kernels: 0.3% max

- Red kernels: 0.1% max

- Average Grain length: 5.00mm max

- Average Grain Width: 3.00mm max

- Milling degree: Well milled and polished

Hakumai (white rice) generally refers to polished short-grain Japonica rice and has been a staple of the Japanese diet since ancient times. Forming part of the traditional Japanese meal combination along with miso soup and tsukemono, hakumai is a highly nutritious source of protein, fibre, vitamin B, calcium and iron. As well as being easier to digest than genmai, hakumai's glutinous texture means that it is easy to pick up with chopsticks and its mild taste makes it a perfect accompaniment to almost any food. 

OVERVIEW ABOUT JAPONICA RICE

Is Japanese rice the same as sticky rice? What kind of rice is sushi rice? Is sushi rice the same as regular Japanese rice? It is not a surprise that there is a lot of confusion around types of rice and cooking rice.

Three Main Classifications of Rice

In general, the rice varieties can be classified into 3 groups: long-grain, medium-grain, and short-grain – based on their length-to-width ratio when cooked.

1. Long-grain rice

The grains of long-grain rice can be recognized immediately by its lengthy and cylindrical-shaped appearance. They are roughly 4-5 times as long as they are wide, and they are the most commonly used rice. When cooked, the rice stays fluffy yet firm, and the grains are separated and it is not sticky at all.

2. Medium-grain rice

Medium-grain rice is usually about 2-3 times longer than it is wide. When cooked, the grains are tender, moist, slightly chewy and they tend to stick together a bit.

3. Short-grain rice

Short-grain rice is short and plump, and is only a tiny bit longer than it is wide. The rice grains cling together without being mushy when properly cooked. The grains have a higher starch content than regular rice.

It is also common where medium-and short-grain rice get combined into the same category, which can make for some confusion. Most of the Japanese rice belongs to the short-grain variety, although you can find medium-grain of Japonica rice being grown in California.

The majority of the rice in the world is grown in Asia, and falls into two major types: Indica and Japonica.

Indicas are long grained rices that are not very sticky (Jasmine and Basmati rices are examples of Indica rices).

Japonicas are short-grained rices that are sticky, and which easily clump together (making them easy to eat with chopsticks or make into a rice ball).

Japanese rice has an average amylopectin content of between 80 to 84%, making it quite sticky. In contrast, non-sticky Indica rices have an average amylopectin content of about 65%.

In the spirit ‘Bringing Vietnam Rice to the World’, Doxafood has always strived to provide our clients a wide range of products with affordable and competitive price, assured quality and optimal services.

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