Safe And Tasty Japanese Rice

Because taste is simple, it is easy to have rice with any various dishes.  With chewing, we can enjoy sweet taste of rice.  This sweet taste is originally slimy starch on surface of steamed rice.  It is decomposed to maltose and sucrose by amylase, an enzyme contained in saliva, and we feel sweetness.  Japanese rice has much sweetness.

Unlike bread, rice is cooked with water so that energy is relatively small even in large amount.  Also, when we eat rice, we eat grains.  On the other hand, bread is made from powder.  Therefore, time for digestion and absorption becomes longer; and secretion of adiponectin, which is a hormone to store fat, becomes less.  Rice is carbohydrate food with which we hardly become fat.

Nutritional Value of Rice as Food:

Moreover, rice quality and wrong mix of different kind of rice are checked before rice is sent to market so that high quality is standardized. In this way, safe rice is supplied.

Regarding making rice in Japan, pollution is checked by researching soil in paddy fields, and use of chemicals is strictly guided during preparation of planting rice.  Therefore, soil is not polluted by over use of chemicals, and making safe, quality rice is intended.  Residual chemicals are little on the whole, and most of them can be removed by washing rice before cook.

Safety and Quality Control:

Japanese rice is safe food with high quality control.