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Post by magnus on Nov 2, 2013 22:36:10 GMT -5
What type of rice was prevalent in Japan during the Sengoku Jidai? White or brown rice? Is it the same today in modern Japan? To be honest, I've never seen brown rice in any traditional Japanese restaurants I've been to.
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Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Post by Saionji Shonagon on Nov 3, 2013 11:44:41 GMT -5
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Post by magnus on Nov 3, 2013 15:30:58 GMT -5
Thanks for the links! That explains a lot...and I didn't know brown rice was non-husked rice!
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Post by yumehime on Nov 4, 2013 4:58:54 GMT -5
the method to polish the husk off of rice was not developed until after sca period. some historians also say the older verities of Japanese rice were not brown but red, making it the superior of the five sacred grains because it was also the color sacred to Amaterasu and the royal family. Though it may be possible to take some color off rice with a mortar and pestle, it was not till the 1800s that rice really came up white. It was also not originally suited to grow in enough areas of Japan to be a national staple. Before enough subspecies of rice were developed to handle all growing climates in japan, common people depended on other grains for nutrition. www.slideshare.net/gagensong/rice-as-self
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