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
Culinary use and varieties: Uruchimai is the standard rice used in everyday Japanese meals. It includes many
Processing and production: Uruchimai rice is cultivated as milled white rice or in brown (unpolished) and semi-polished
In broader context, uruchimai is a key category in East Asian rice taxonomy, distinguishing ordinary table