Tamaki Haiga shortgrain rice is partially milled: the brown bran has been removed, but unlike white rice, the nutrient-laden germ remains. "We actually cannot really absorb the nutrition. Before coming back to Canada I stayed in Tokyo for several days as I wanted to try some activities, and one of them was staying in a capsule hotel because I thought the experience to be very much like Japan. In fact if I were to place it between these two, I'd put it closer to the white rice than the brown. Website template by Shopify. It's neither brown nor white rice, but somewhere in between the two. "It contains more protein, fiber, potassium, and zinc than brown or white rice." All products featured on Epicurious are independently selected by our editors. As such, the GI of the rice can range from as low as 43 to as high as 96. “Wild rice looks and cooks like rice, but it's technically the seed of an aquatic grass," says Harris-Pincus. Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).. Buying a good quality japanese brown rice needs a lot of research and patience. Haiga is the Japanese word for "Rice Germ" and Tamaki Haiga is carefully milled Koshihikari rice kernel that retains its own rice germ. 2. Many Japanese people say that white rice is their favorite. Haiga (germ) rice is an intermediate state of rice between white rice and brown rice. Haiga Rice (haiga is the Japanese word for germ) uses a special milling process that preserves the nutritious rice germ. It is easier to digest than brown rice, and it's … Stephen Addiss points out that "since they are both created with the same brush and ink, adding an image to a haiku … “Wild rice looks and cooks like rice, but it's technically the seed of an aquatic grass," says Harris-Pincus. share. All products featured on Epicurious are independently selected by our editors. Brown rice should be refrigerated, ideally, and also eaten within six months. Haiga rice is the equivalent of high-extraction wheat flour: it has the husk (bran) removed while retaining the germ. The result is a grain that is more tan than white rice, but considerably paler than brown rice. As a result, it is more nutritious and also (in our opinion) tastier. If we were to encourage the eating of rice to consumers who were not accustomed to eating much rice, we were determined to introduce our customers to the rich taste and nutritional benefits of haiga-mai. I've been in search of the perfect sticky rice for a long time, and Haiga mai is the best I've found. For those who prefer the taste and texture of white rice but avoid it in favor of more nutrient-rich brown rice, look to haiga-mai rice for the best of both worlds! Konnichiwa & Welcome! I actually really like brown rice, more than white in fact. These days in Japan, haiga-mai has attracted attention as a natural way to obtain better nutrition. Haiga is a Japanese rice which has had the outer bran layer removed, but which leaves the germ intact. Haiga is the Japanese word for “Rice Germ” and Tamaki Haiga is carefully milled Koshihikari rice kernel that retains its own rice germ. Haiga are typically painted by haiku poets, and often accompanied by a haiku poem. *Source1:Japan Science and Technology Information Aggregator, Electronic; https://www.jstage.jst.go.jp/article/cookeryscience1968/11/1/11_51/_pdf. It is more nutritious than white rice, but cooks faster. hide. It's absolutely delicious and quite easy to make! Calories, carbs, fat, protein, fiber, cholesterol, and more for Haiga Rice (Nishiki). This is the rice you'll find in both Yoko and Kayoko's pantry for its bright flavor with a slight nuttiness. Japanese researcher Satoru Eguchi says: "In fact, brown rice, often believed to be the grain's healthiest incarnation, turns out to be the worst option, when it comes to this angiotensin-blocking compound. Eguchi says among some Japanese, it is already a popular choice, because of perceived health benefits." 2. save. In addition, the nutrient rich outer layers of the rice also have a number of good fats, which can go rancid if the rice is poorly stored or not eaten soon enough. I'm Nami, a Japanese home cook based in San Francisco. While I do like other kinds of carbohydrates, especially good bread and pasta, rice is definitely my favorite.