Japan's Rice Culture & Rice Dishes

About this book

What is the difference between Koshihikari and Sasanishiki — and why does the same variety taste different in Uonuma, Shonai and Aizu?

200 entries in five parts, each in one fixed format — Origin & Home Ground, Character & Taste, The Craft, and Where to Meet It. 50 rice varieties from Uonuma Koshihikari to Hokkaido's Yumepirika and the great sake rices; 60 rice dishes from takikomi pots, sekihan and sushi forms to donburi, curry rice and port-town bowls; 30 forms of mochi, sweets and transformed rice — daifuku, senbei, amazake, rice vinegar, bran pickles and rice flour; 45 growing regions from snow-country Niigata to Sado's ibis fields and Okinawa's island paddies; and 15 entries on rice culture and technique — terraces, harvest rites, polishing, fire-cooking and the grain's future.

No shop is ranked and no shop's prices or hours are asserted — shops change them; lands, seasons and customs do not. A glossary and index close the book, so you can plan a journey by rice instead of by map.

Written and created in Japan by Japanese author Aki Wakamatsu. Published by Takikawa TOKOTOKO Kids LLC, a Japanese publisher in Hokkaido, Japan. Authentic Japanese content, carefully made in Japan — not mass-produced.