Uruchimai

Uruchimai, also written uruchi mai, is a term used in Japanese agriculture and cuisine to refer to non-glutinous rice varieties, collectively known as regular or table rice. It is contrasted with mochigome, the glutinous or sticky rice used for making mochi and other chewy foods. In Japan, uruchimai generally denotes japonica rice with a moderate amylose content; the cooked grains are tender and somewhat sticky, but less clingy than mochigome.

When prepared, uruchimai grains are typically fluffy yet cohesive enough to hold together, making them suitable for a wide range of dishes such as steamed rice, sushi, donburi, and onigiri. The texture varies with cultivar, milling level, and cooking method, but it is usually less sticky than glutinous rice while still forming a cohesive bite.

Culinary use and varieties: Uruchimai is the standard rice used in everyday Japanese meals. It includes many cultivars developed for flavor, aroma, and texture, such as Koshihikari, Sasanishiki, Hitomebore, Akitakomachi, and Nanatsuboshi. These varieties are grown across Japan, with regional preferences influencing taste and cooking qualities.

Processing and production: Uruchimai rice is cultivated as milled white rice or in brown (unpolished) and semi-polished forms. Production emphasizes grain structure and starch composition to achieve the characteristic balance between softness and firmness desirable in everyday dining.

In broader context, uruchimai is a key category in East Asian rice taxonomy, distinguishing ordinary table rice from the glutinous varieties used for specialty foods.