Why is regular Japanese rice so expensive

This has a little to do with the small size of the Japanese island country and the lack of resources, but it is not very large. The key reason is that Japan has such a limited market, and the output of many things is limited, but in order to maintain normal production, subsidies are adopted, which directly causes the production to remain high. Take the familiar Japanese rice as an example, ignorant people think that Japanese rice is expensive and good, but in fact it is not at all.

The island country of Japan is already small, and 2 3 of the area is mountains and forests, and the remaining limited area is very limited excluding cities and ports. Although there are a large number of cheap agricultural products that can be imported in the international market, Japan's ** from the perspective of strategic security, must ensure that a certain number of people are engaged in agriculture and produce a certain amount of Japanese grain self-sufficiency, so deliberately high ** state purchase, which is equivalent to giving subsidies to farmers in disguise to ensure their income to maintain their enthusiasm for growing grain, and at the same time set up ** barriers to protect their own agriculture through tariffs, so the Japanese rice you see ** is actually the result of Japan's ** artificial exaltation, It has nothing to do with quality. The same applies to Japanese military products.

Japan's armament is also high because it raises the acquisition of at least 1 3 or more, and subsidizes its own military enterprises in disguise, otherwise Japan's demand for equipment is too small, and many military enterprises either do not start enough or have to close down.

Japan is not expensive, but there is speculation from importers and merchants.

I feel that Japanese rice is definitely much better and more refined than our ordinary rice. But compared to the high-quality Tohoku rice, it is not certain who wins and who loses! Japanese rice and Northeast rice feel similar to each other, but Japanese rice is ridiculously expensive on **, and it costs hundreds of yuan per catty, isn't it too luxurious!

Or Northeast rice is more cost-effective, and the following is an introduction to a few particularly delicious and very representative Northeast rice brands for you to choose.

My favorite is this rice, it is produced in Wuchang City in Northeast China, Wuchang's unique climate and environment makes it rich in nutritional value, the amount of oil in the rice after cooking, the aftertaste is endless when you eat it, it is mellow and long, fragrant, and the nutritional value is high, it is deeply loved by consumers, it is the first choice on the table, and it is also the best product in rice

The production area is located in the famous land of fish and rice - Yilan, blessed with a unique environment and gurgling mountain springs, which provide sufficient minerals and nutrients for rice, making it of good quality, full of grains, mellow and fragrant, fragrant taste, mellow and long, making people fragrant and fragrant.

The environment in which it grows is a large area of basalt formed after the flow of volcanic magma, microorganisms decompose and decay to form fertile soil, rich in a large number of minerals that are beneficial to the growth of rice, so that the slate soil rice particles are full, the grains are green like jade, the aroma is fragrant when cooking, the rice is fragrant, the rice is oily, the fragrance is long, the taste is soft and elastic, the fragrance is palatable, the aftertaste is endless, and the cold rice does not come back to life.

Introduction Artificial rice should be engineered rice. According to a company, it is described as follows: Engineered rice is an alternative to regular rice, to which various vitamins, trace elements and proteins are added to solve the health problems caused by vitamin deficiency in the public.

Ordinary grains will cause a large amount of nutrient loss in the processing process, fortification of vitamin B group and iron and other trace elements is to supplement or enrich the nutrients in rice, improve the deficiency of nutrients in food, so as to meet the requirements of nutrition and energy supply, adjust the nutritional balance of the human body, prevent diseases and promote health, and improve the quality of life. Therefore, engineered rice is the most ideal new staple food in modern people's lives.

Advantages of the product in this paragraph.

Modern nutritionists believe that eating ordinary rice and flour products is absolutely not enough for nutrients, which often leads to nutritional deficiencies or excess energy. Therefore, it is necessary to increase the number of fortifications.

In the United States, the FDA legislation stipulates that vitamin B1, vitamin B2, and iron niacin must be added to every kilogram of flour products, otherwise, it is an illegal food. Engineering rice contains various vitamins and trace elements required by the human body, which can play a role in regulating human body functions, and it is the original goal of breaking through and maintaining good health.

Engineered rice contains nutrients that are essential for the human body, and it can be seen as a new type of modern society that needs to maintain optimal health. It will change the new era of people's transformation from the pursuit of "enough diet" to the pursuit of "the best healthy rice".

Product features in this paragraph.

Natural engineering rice is an artificial rice synthesized by scientific processing technology with natural cereals, fruits, vegetables, seafood, etc. as the main raw materials, and adding vitamins, minerals and trace elements and other essential nutrients for the human body. Naturally Engineered Rice is not only similar in appearance to regular rice, but it also has a smooth and nutritious taste. Naturally engineered rice has several advantages over regular rice:

The nutrients are comprehensive, which is conducive to human digestion and absorption. Due to the short high temperature time of natural engineered rice processing, the nutrients in the food are almost not destroyed, which not only changes the appearance, but also changes the structure and properties inside the molecule, so that part of the starch is converted into starch, which is convenient for the human body to absorb. Good taste The special processing process of natural engineered rice makes a series of qualitative changes in the cellulose, vitamins and trace elements contained in the grain, which can make it delicious and soft, and the taste is better than that of ordinary rice.

Prevents "regeneration" and is convenient for storage. Usually, the processing method of staple food is steaming and boiling, such as freshly made rice is soft and delicious, but it will become hard and unpalatable after a period of time, which is the so-called "rebirth". Due to the particularity of its molecular structure, natural engineered rice can well solve the problem of "retrogradation".

In addition, the natural engineered rice is vacuum-packed, which is mold-proof, moisture-proof, and insect-proof, making it easy to store for a long time.

I've heard that Japan doesn't grow high-yielding hybrid rice, and they think that hybrid rice is not delicious.

And the rice they are growing now has a low yield, so it is expensive.

There are fart characteristics, but the environment is different.

Japan has a large population, but many mountains, few fields, rocks and little soil, and the soil of the small islands is washed into the sea by the current, and the organisms are blown into the ocean by the sea breeze, resulting in poor soil, all the small islands are barren, and Japan is no exception. Japan's rice comes from China, but the Japanese only focus on the yield of rice cultivation, because of the large population, Japan has no conditions and no qualifications to consider the taste of rice, of course, the amount of chemical fertilizers and pesticides applied to Japan's rice fields is surprisingly high, far more than China's ten times. -- The high quality of Japanese rice is a pure lie, and Japan's rice is extremely inferior, with extremely poor taste and poor quality, and the total output is less than a quarter of that of Heilongjiang.

Don't you think that China can be sold for a high price as long as it is stained with a foreign name?

Rice is the most expensive in Japan, with an average of 20 yuan per kilogram, that is, 10 yuan per catty, while in China it is generally 3 yuan per catty, and in Europe it is about 9 yuan per kilogram, which is not much higher than in China, the main reason is that there is little arable land for rice in Japan, seeds are expensive, and the yield is low.

Among the best rice on the market, Japanese rice is the most expensive, up to about 50 yuan a catty, and there is still an endless stream of people who buy it, and it has been ridiculed by many netizens. But people who have eaten Japanese daimyo say that Japanese rice is really delicious, and when it comes to food, of course they want to think about what is delicious. The first is wild rice, which is priced at 70 yuan a catty in the market, but the quantity is very small, usually you can afford it, but you can't buy it.

The second is Ota rouge rice, the color of this rice is very beautiful, just like a woman's rouge, after cooking, the color will be darker, **more expensive, ordinary people want to eat this kind of rice is unlikely. There are very few of them on the market that sell this kind of rouge rice. The third is Wannian tribute rice, this kind of rice was auctioned in 2007 at a sky-high price of 10,000 yuan a kilogram, **I don't know how many streets of Japanese rice have been thrown, those who like to buy Japanese rice, want to eat delicious rice, or buy this kind of tribute rice, this is the rice that was exclusively eaten by the emperor in ancient times.

The fourth type is Nepalese rock rice, which is usually grown in the plains, but have you ever seen rice grown in the crevices of rocks at a height of 3,000 meters? The color is that brown, and the reason why this rice is expensive is because it is wild and extremely rare in quantity.

The most expensive part of the rice is the Ota rouge rice, which is sold for a very high price, and the first order has been sold for 4,000 yuan, and it has also brought a very huge profit to the farmers.

In the outpatient clinic, many parents will ask, is imported rice necessarily good? Is imported rice necessarily better than domestic rice?

China's agricultural civilization has a long history, rice and wheat are our oldest cultivated crops, in terms of the ability to produce rice our country is by no means lost to any country, we are fully capable of producing high-quality rice on the basis of ensuring food security.

In addition, the higher the protein content in rice, the better, the main nutrients we consume from rice are carbohydrates rather than protein, so some parents one-sidedly pursue the protein content of rice, is it better to be as high as possible?

In fact, 8-10% protein content of rice is appropriate. The higher the protein content, the worse the taste.

Therefore, in general, although there is a slight difference in the energy, nutrients and content of rice and noodles, it can basically be ignored, and there is no qualitative difference between the two as a whole, and they are two staple foods that can completely replace each other, and their contribution to the human diet is the same.

In terms of protein, there is a little more flour than rice, but in the final comprehensive utilization rate, the two are comparable.

In terms of vitamins and minerals, rice and noodles are equally divided, with a little more on one side of rice and a little more on the other side of white noodles, so there is no huge difference.

In terms of digestion, is pasta more stomach-friendly and easier to digest? In fact, for the vast majority of adults, rice is also easy to digest, and there are no digestive difficulties, and the same is true for children.

Then let's take a look at the nutrients contained in both:

Overall, the nutritional difference between the two is about the same.

Therefore, it is recommended that rice and noodles should be eaten in rotation, who is more nutritious rice and noodles is not a question worth tangling, rice and noodles are very good, do not blindly pursue one and reject the other, it is best to eat with it, change to eat, which is very beneficial to the health and growth of children.

Japanese people are very good at business.

1, to control the price of Chinese rice **, Chinese rice merchants still think it is a good thing, unsalable is the biggest problem, a large number of Chinese rice is called old rice, 2, due to the high level of rice, most businessmen choose to use old rice and new rice together. Affect the rice and quality, and thus affect the credibility of the entire Chinese agriculture, 3, sign an agreement with rice merchants to buy and control a large number of new rice in China, 4, sell the purchased rice ** to China. South Korea, the United States, and other countries, 5, will buy old rice at a low price, process it into rice products, and consume it to China, 6, take out part of the profits. Take advantage of the ignorance of the Chinese to slander Chinese rice through major ****. To generalize, use one acre of genetically modified rice to destroy a country's rice industry.

Plus polyurethane rice, PVC rice, these are 1000 times more than rice**. But there are people who believe it.

7. Never do propaganda and do low-key things, because it promotes the bad of local rice. Instead of the good of their own rice, they know that their reputation is not so good in Asian countries. This phenomenon is not only in agricultural and sideline products.

All fields, all industries are involved. If we look at domestic products rationally, if even the rice that has nurtured us for thousands of years has been smeared, then China.

The real reason is that the United States used political pressure to let Japan open the rice market, Japan ** thought of a trick, specifically selected the kind of old rotten grain that bought the United States to sell in Japan, and soon American rice became synonymous with inferior rice in the hearts of the Japanese, no one went to buy it, I think that Japanese rice is of first-class quality, better than rice from other countries, this lie is believed by the Chinese, a group of two hundred and five actually 1500 yuan a pound to buy Japanese rice, Typical idiot.

Yes, you can see it at a glance, and you can eat it with your eyes closed.

Japanese cuisine, exquisite presentation and fresh ingredients are a testament to the nation's respect for food. And whether it is sushi, bento, or donburi rice, rice is inseparable, although Chinese also like rice, but by no means like Japan, rice itself appears on the table as the protagonist.

The Japanese have strict requirements for the quality of "rice", and whether a restaurant can be recognized or not depends not only on the dishes, but also on the rice. Many Japanese children carry rice from their hometown when they go to study or work in other cities, and many Chinese tourists also like to bring a bag or two of rice as a specialty when they return from Japan.

So, what kind of rice is considered good rice?

There is a non-governmental organization in Japan called the Japan Cereal Testing Association, which is responsible for inspecting and grading the main varieties of rice in various parts of Japan.

Since 1971, the Japan Cereal Testing Association has conducted physicochemical and sensory experiments on more than 130 kinds of rice from 47 prefectures in Japan every year, and has conducted comprehensive tests on taste, freshness, alose, protein, iodine color, physical tests, viscosity, elasticity, hardness, etc., and carefully selected the most objective "rice taste ranking". The rankings usually divide all Japanese rice varieties into five grades: Special A, A, A', B, and B', with the best tasting being naturally the Special A grade.

In 2015, there were 46 varieties of rice that were selected as special A grades, and they can all be called high-end products in the rice industry, and the most famous variety is Uonuma Koshihikaritsu. Uonuma Koshihikari is produced in Niigata Prefecture's Uonuma Ward, and since 1989, Uonuma Koshihikari has been selected as a special A grade rice every year, and is regarded as the myth of Japan's rice industry, and Niigata Prefecture is also known as the hometown of Koshihikari rice.

The reason why Koshihikari rice is delicious is that its amylose content is lower than that of other varieties, the proportion of other components is balanced, and it is rich in aromatic fatty acids, so the taste is firm, elastic and fragrant, and it is full of oiliness when cooked, and the taste is fragrant and glutinous, and it can still maintain considerable elasticity even when it is cold in the mouth.

Rice + fish is an intrinsic part of Japanese food culture, and one of the best pairings with rice on the table is fresh fish. Sushi, hand-rolls, and even sashimi rice bowls are just a few of the ingredients that make you wonder "It's very Japanese."

As Japan's undiscovered gastronomic capital, Niigata is not only blessed with the best rice, but also with high-quality fish. Niigata's coastline is a long coastline where the snow that falls on the mountains in winter melts in the warm spring, bringing with them the rich nutrients and minerals of the mountains into the sea. Abundant nutrients feed countless plankton, while abundant food allows fish to thrive.

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