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The rich rice culture of Japan
The long average lifespan of the people of Japan is known across the globe, and one food that has been integral to the Japanese diet for thousands of years is rice — fluffy rice with its springy texture, freshly cooked. Even with the diversified diets of today, for most Japanese, rice is considered an essential part of their diet and is served as a main dish with many meals.
In recent years rice has been attracting greater attention around the world as a gluten-free alternative to wheat. But how much do you really know about rice? There is actually a very wide variety of products made from rice, and each of them sustains the good health of the Japanese throughout their lifetimes.

Fukui Prefecture is next-door to Ishikawa on the Japan Sea coast of the main island of Honshu, and is known for producing more eyeglasses than anywhere else in the country, and also for the numerous dinosaur fossils that have been dug up here. The prefecture also grows rice and makes rice products. In the winter lots of snow accumulates, and the development of preserved foods thrived.
We take a look at miso and rice vinegar, essential to Washoku cooking, as well as a preserved food made using rice, in an effort to better understand Japan’s food culture.


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