Rice from Asia

Did you know that people in Asia eat rice almost every day? In Asia, rice refers to various short-grain varieties, including plain rice and glutinous rice. Atomic rice, considered the origin of Japanese rice, was cultivated during the Jomon period about 3,000 years ago. After the war, rice became a staple food for the Japanese, providing a wealth of energy. It is easily digested and absorbed, and is also a source of protein. Furthermore, rice pairs well with a variety of side dishes, such as fish and meat. Japanese cuisine, primarily rice-based, is said to be nutritionally balanced and is gaining international attention.