Magazine F (Issue # 05 Rice)

Rice, a key ingredient in Asian food culture, has been directly linked to survival itself as a daily staple food. Along with corn and wheat, it is considered one of the world’s top food crops, and acts as an essential source of carbohydrates, a vital nutrient for the human body. More than half of the world’s population has relied on rice as a main food supply. In addition, rice farming, the basis for rice production, has helped to form societies with community-centered consciousness in Asian countries like Korea and Japan, and also symbolizes the value of protecting tradition. Foods like pilaf, risotto, sushi, and rice cakes have derived from various cultivars and recipes. Recent patterns of reduced consumption have been overcome with development in agricultural technology and advanced strategies, and rice is being illuminated once again as an alternate food ingredient.