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Popular rice in the street

Japanese rice is still expensive!

Recently, major restaurants have also replaced this Vietnamese japonica rice

It tastes the same as Japanese rice.

However, it seems that the sweetness is weak, but this Japonica rice meets fried rice, curry, and rice bowl

2025/12/4 Edited to

... Read more「ジャポニカ米(ジャポニカ種)とは?」と聞かれたら、ざっくり言うと“短粒〜中粒で、粘りが出やすいお米の系統”のこと。日本で普段食べているお米の多くがこのジャポニカ系なので、海外産でも「ジャポニカ米」と書かれていると、粒の形や炊き上がりの方向性がイメージしやすいです。 今回私が買ったのは、袋に「ベトナム産米」「日本の米と同じ短粒種(ジャポニカ米)です」と説明があるタイプ。米粒を見ても短粒で、いわゆるインディカ米みたいな細長さはありません。写真で「ジャポニカ種/インディカ種/(他の品種)」みたいに並べると、形の違いが一目でわかるのが面白いところです。ジャポニカは丸みがあって、粒がそろって見えます。 味の体感としては、「日本米と変わらない」と言われるのも納得しつつ、たしかに“甘み(旨みの立ち上がり)が控えめ”に感じる日がありました。逆に言うと、味が前に出すぎないぶん、濃い味のおかずやルーと合わせたときにバランスが取りやすいです。私が特に合うと思ったのは、炒飯・カレー・丼もの。 ・炒飯:粒感が残りやすく、ベタつきにくい炊き加減にするとパラっとしやすい。卵や醤油の香りが立つので、お米の甘みが強すぎない方がまとまりました。 ・カレー:ルーのスパイスや塩気が主役になるので、あっさりめのご飯が相性◎。水加減をほんの少し控えめに炊くと、ルーに負けません。 ・丼もの:タレの甘辛さ、肉や揚げ物の油分を受け止める“土台”として使いやすいです。 炊き方のコツは、まずは普段どおりに炊いてみて、もし柔らかく感じたら次回は水を少しだけ減らすこと。逆に硬く感じたら浸水時間を長めにして調整しました。同じ「ジャポニカ米」と書かれていても銘柄で差があるので、最初は少量で炊き比べると失敗しにくいです。 「ジャポニカとは何?」と気になっている人は、粒の形(短粒)と、食べ方の相性(和食だけじゃなく、炒飯やカレーでも使いやすい)を押さえると選びやすくなります。日本米が高い時期の選択肢として、ベトナム産ジャポニカ米はかなり現実的だと感じました。

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