Search results
Results from the WOW.Com Content Network
Rice production is important to the food supply, with rice being a staple part of the Japanese diet. Japan is the ninth largest producer of rice in the world. [1] The rice seasons in Northern Japan last from May–June to September–October. In central Japan, it is from April–May to August–October.
Even before this Australia's rice production greatly exceeded local needs, [90] and rice exports to Japan have become a major source of foreign currency. Above-average rainfall from the 1950s to the middle 1990s [ 92 ] encouraged the expansion of the Riverina rice industry, but its prodigious water use in a practically waterless region began to ...
The global economic recession of the late 2000s significantly harmed the economy of Japan. The nation suffered a 0.7% loss in real GDP in 2008 followed by a severe 5.2% loss in 2009. In contrast, the data for world real GDP growth was a 3.1% hike in 2008 followed by a 0.7% loss in 2009. [129]
The rice riots were unparalleled in modern Japanese history in terms of scope, size, and violence. The initial protest occurred in the small fishing town of Uozu, Toyama Prefecture, on 23 July 1918. It started with peaceful petitioning but quickly escalated to riots, strikes, looting, incendiary bombings of police stations and government ...
History of Japanese cuisine. This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty.
Dōjima Rice Exchange ukiyo-e by Yoshimitsu Sasaki The Dōjima Rice Exchange Monument. The Dōjima Rice Exchange (堂島米市場, Dōjima kome ichiba, 堂島米会所, Dōjima kome kaisho), located in Osaka, was the center of Japan's system of rice brokers, which developed independently and privately in the Edo period and would be seen as the forerunners to a modern banking system.
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 ...
Agriculture in the Empire of Japan was an important component of the pre-war Japanese economy. Although Japan had only 16% of its land area under cultivation before the Pacific War, over 45% of households made a living from farming. Japanese cultivated land was mostly dedicated to rice, which accounted for 15% of world rice production in 1937.