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Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Nishiki rice. Nishiki (Japanese: 錦, "brocade," a character that the brand also uses as its logo) is a brand of California-grown, medium grain rice sold by JFC International. The species of Nishiki Brand Rice is known as New Variety, which includes Kokuho Rose and M401. New Variety is a medium-grain rice, very similar to Calrose rice (M201 and ...
Koshihikari (Japanese: コシヒカリ, 越光, Hepburn: Koshihikari) is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. Koshihikari was first created in 1956 by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural Research Facility.
SunRice is the consumer brand and trading name of Ricegrowers Limited, which is one of the largest rice food companies in the world and one of Australia's leading branded food exporters. [3] In the 2023 Financial Year, the company recorded revenue of A$1.6 billion and Net Profit After Tax of A$54.8 million.
Related: The Japanese Way to Make Coffee Taste 10x Better. Best Types of Tea for Ochazuke. Any type of good-quality green tea is great for making ochazuke. Tea bags are probably the most ...
PER SERVING (1 cup): 230 cal, 3 g fat (0 g saturated fat), 740 mg sodium, 45 g carbs (3 g fiber, 3 g sugar), 5 g protein The national restaurant chain P.F. Chang's has a line of frozen entrees ...
Ebro Foods, S.A. (/ ˈ iː b r oʊ f uː d z /; Spanish: [ˈeβɾo ˈfuðs]), formerly Ebro Puleva, is a Spanish food processing company. [2] Ebro Foods is the world's largest producer of rice [2] and the second biggest producer of pasta [3] (its Panzani brand is a market leader in France). [2]
Sasanishiki is a Japanese rice from Sendai, Japan. Sasanishiki was created as a mixture of Hatsunishiki and Sasashigure at Furukawa Agricultural Experiment Station in Miyagi prefecture in Japan in 1963. [1] The unique feature of this particular kind of Japanese rice is its ability to keep the same taste even when cooling down.