Rice is most consumed cereal by humans in the world. It is a major source of energy, but also revered in Japan for it’s palatability, connection with nature, and a symbol of health. In Japan, high-yielding cultivars were targeted earlier, but recently palatable rice are more important to consumers. Consumer preference has become important because rice consumption in Japan has been decreasing due to economic growth and diversification of food style.  The word “Washoku” meaning a traditional dietary culture of the Japanese was registered as a cultural heritage by UNESCO in 2013. Rice is one of the main foods of “Washoku”. The characteristics of “Washoku” are harmonization with nature and use of seasonal domestic agricultural and marine products. “Washoku” is enjoyed with family members, friends, and community residents.  Recently, Japanese consumers have become interested in rice cultivars that promote health and protection from disease. Therefore, the market of bio-functional rice, such as low-protein rice, high-resistant-starch rice, and germinated brown rice, is promising in Japan.   The "Foods with Function Claims" of health claims for foods was launched in 2015 in Japan. Food products can be labeled with health effects when supported by clinical trials or systematic reviews and research may support the health benefits of new rice varieties.  We are now trying to develop healthy rice products to prevent diabetes, hypertension, or dementia by new specialty rice cultivars.

Rice the symbolic food of Japan

ACS Fall 2021

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