Three Varieties, Each with Its Own Character
Ancient rice comes in several varieties, each distinguished by its color, texture, flavor, and nutritional characteristics. Three notable types are black rice, red rice, and green rice.
Black Rice: Rich Color and a Sweet, Fragrant Flavor
Black rice contains anthocyanins, pigments known for their antioxidant properties. It has a distinctive aroma and a pleasantly sweet flavor, with a soft, fluffy texture when cooked. Its deep color also makes it an eye-catching addition to rice dishes.
Red Rice: A Pleasantly Popping Texture
Red rice is valued for its distinctive texture, with grains that seem to pop gently as you chew. It is rich in minerals, including calcium, magnesium, and potassium, making it an appealing choice for those seeking variety in their diet.
Green Rice: Chewy Texture and Gentle Sweetness
Green rice is a type of brown rice that contains chlorophyll, the green pigment also found in leafy vegetables. It offers a pleasantly chewy texture and a rounded, natural sweetness.
Ancient Rice Nurtured by the Nature of Asuka
In the historic village of Asuka, in Nara Prefecture, ancient rice is cultivated amid clear air, pure water, and abundant natural surroundings. The region is closely associated with the beginnings of Japanese civilization, and its traditional landscape provides a fitting setting for rice varieties that evoke the country’s agricultural heritage.
Whether enjoyed for their distinctive flavors, appealing textures, or nutritional qualities, Asuka’s ancient rice varieties offer visitors an opportunity to discover a different side of Japan’s traditional food culture.