What is that one meal that we cannot miss when we’re eating whether it’s breakfast, lunch or dinner time? Rice! Yes, of course. Just like in the Western countries, rice is also essential in Japan.
Did you know that in the early times, white rice was only enjoyed during special occasions such as shrine festivals, weddings and funerals? It is a common offering at Buddhist temples, Shinto shrines and for those who have passed away. There’s also a Rice God named (Inari) who is the god/goddess of fertility, agriculture, foxes and business success. During the Edo Period (1603-1868), rice was the basis in calculating the salary and daily wages of workers. Imagine how precious rice was that time.
Rice is deemed to be the most important crop in Japan. It wasn’t meant to be wasted but to be given of importance and respect. For them, rice isn’t just a regular type of food, it is a staple food in Japanese diet. “Gohan” is the term for both rice and meal. In terms of the quality, Japanese rice prides its reputation for having a safe and great quality of rice. It is characterized by its short grain with a slightly sticky texture.
Today, there are more variations of products which comes from rice such as rice wine, rice cake, candy, snacks and several rice dishes. It is often used as a reference to festivals and art as well.
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