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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Japanese rice ： ウィキペディア英語版 Japanese rice Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (''uruchimai'') and glutinous rice (''mochigome''). Ordinary Japanese rice, or ''uruchimai'' (粳米) is the staple of the Japanese diet and consists of short translucent grains. When cooked it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake. Glutinous rice, known in Japan as ''mochigome'' (もち米), is used for making mochi (餅) and special dishes such as sekihan. It is a short-grain rice, and can be distinguished from ''uruchimai'' by its particularly short, round and opaque grains, its greater stickiness when cooked, and firmer and chewier texture. == Cultivation == (詳細はウィキペディア（Wikipedia）』 ■ウィキペディアで「Japanese rice」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.