【Reading】うるちまい

【English Name】Non-Glutinous Rice

Uruchi-mai (non-glutinous rice) refers to the variety group with comparatively low stickiness among grains from which the husk has been removed from the fruit of rice (scientific name: Oryza sativa). It is the counterpart classification to mochi-gome (glutinous rice), and the rice usually cooked and eaten as "gohan" (cooked rice) is uruchi-mai. Uruchi-mai is also used for the shari of sushi, and can be called the most basic material determining the finish of vinegared rice.

Its main component is starch, which works as an energy source for the body. It also contains a small amount of protein, and the germ and bran are rich in B vitamins, minerals and dietary fiber. In the brown-rice state, compared with polished rice, potassium is said to be about 3 times, calcium about 2 times, vitamins B1 and B6 8-10 times, and dietary fiber about 4 times more abundant.

The place of origin of rice is thought to be central and southern China, and cultivation traces from about 15,000 years ago have been found in the middle reaches of the Yangtze River. In Japan, rice cultivation is said to have begun in the late Jomon period, and full-scale paddy farming spread in the Yayoi period. Varieties are broadly divided into japonica and indica, and in Japan's sushi culture short-grain japonica rice is mainly used.

Recent research also reports that the amount of resistant starch (starch that is hard to digest) varies depending on the heating conditions during cooking. In sushi, the degree of cooking, stickiness, and the texture when cooled are important, and variety selection and cooking technique greatly influence the quality of the shari.