Rice is an important part of a traditional Japanese meal. The usual type of rice is a white, non glutinous kind, but did you know that there are other varieties of Japanese rice and rice dishes?

Genmai gohan (玄米御飯) is brown rice. Brown rice has a nuttier flavor than white rice. In the postwar era brown rice was associated with poverty and cheap rice, but what is ironic is that brown rice is better for you because it is more nutritious than white rice. Brown rice is also a good cure for constipation. However, the drawback of brown rice is that it can turn rancid much sooner than white rice.

Takikomi gohan (炊き込みご飯) is rice that has been seasoned with dashi (Japanese soup stock) and soy sauce. In addition to the dashi and soy sauce, vegetables like burdock root, bamboo shoots, soybeans, chestnuts, oysters, and even fish or meat may be added. In many cases takikomi gohan is in and of itself an actual meal.

Mugi gohan (麦御飯) is barley rice. Mugi gohan is very healthy because when consumed on a regular basis, it can reduce cholesterol and lower the risk of heart disease. Some diabetics regularly eat barley rice because barley is known to regulate blood sugar levels. Like genmai gohan, barley rice has a nutty flavor and is healthier than white rice.

Matsutake gohan (松茸飯) is a type of mushroom rice. Matsutake mushrooms are famous for its spicy-like aroma and crunchy texture. Matsutake mushrooms are rare, so they are very expensive in Japan. Additional ingredients in matsutake gohan are mirin (rice wine sugar), sake, soy sauce, dashi, carrots and salt. Optional ingredients include chopped pieces of chicken.

Tamago gohan (卵かけご飯) is an egg and rice dish. Tamago gohan is a raw egg mixed with rice, sesame oil, and soy sauce. Tamago gohan is considered breakfast food. This dish is thought to provide the protein needed for the rest of the working day. Instead of white rice, some people prefer to use fried rice (rice with dashi and vegetables) and a raw egg.