“I want to be Yoneya’s” Toraya “” Sumitaya Shoten. “

Should rice be white?

On the left is general rice, and on the right is Sumitaya Shoten’s rice. Notice the color difference

When I look at the rice grains at the rice stall in the supermarket, I see the grains are pure white and slightly yellowed. Which one do you choose?

I think many people choose pure white rice.

The rice in Sumitaya Shoten is yellowish in color. Not because it is old, but because the so-called “old-fashioned rice mill” is finished, leaving thin skin layers.

By the way, why do we feel that rice should be white?

Mr. Shinichi Katayama, Representative of Sumitaya Shoten, replied. “Before the Meiji era, the rice milling technology was not as high as now, it was difficult to whiten the rice, so people at that time thought” the white the better, the white the rice milling technology, the better the taste “. In short, since the current rice mill, only “delicious white rice”, “silver rice”, “freshly cooked rice”, “white”, “glossy” and “image of delicious rice” remain, and that image. The US industry has been gradually improving its rice milling technology to whiten rice to make a difference. Now that has gone too far. “

According to Yoichiro Sato, an agricultural scholar who knows about rice, “In the Edo period, there was no rice polishing technique, so instead of removing the paddy and then grinding brown rice, the rice was milled like before.” So it looks like rice has been speckled in polished and not. “The practice of using rice mill in each region is different, and in Edo, white rice can be white rice from the Genroku era. It wasn’t until 1955 that many Japanese started to eat rice containing only white rice. that “(Mr. Sato).

Furthermore, with the abolition of the Food Control Law of 1995 (* diversification of rice sales has progressed due to the deregulation of the Food Control Law, which controls the production, distribution and consumption of rice by government), only relatively. It is currently sold on store shelves like supermarkets. At that time, the only criterion for customers to choose rice was brand name, origin, price and appearance. “If you don’t know about rice, you should assume that white rice is better for everyone,” Katayama said.

At the same time, it is said that the whiteness of the rice is also favorable for the miller. “The industrial rice mill grinds a large amount of rice at once, so it is impossible to fine-tune the pressure for each type of rice, in fact, every time adjustment is fine, but who knows, rice becomes an industrial product. . Soft rice is difficult to peel, hard rice is easy to peel, if not peeled well, it will lead to cracking, so adjust the pressure based on the softest rice, the rice will be tender. It is getting whiter. “