- Koshihikari
- n. brand of famed Japanese aromatic rice
English contemporary dictionary. 2014.
Koshihikari
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Koshihikari — Koshihikari. Koshihikari (コシヒカリ, 越光) est une variété de riz populaire au Japon qui est également cultivée en Australie et aux États Unis. La variété Koshihikari a été créée 1956, au centre préfectoral de recherches agricoles de la préfecture de… … Wikipédia en Français
Koshihikari — (コシヒカリ, 越光) is a most popular variety of rice cultivated in Japan. Koshihikari was first created in 1956, by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural Research Facility. It has become very … Wikipedia
Koshihikari — Japonica Koshihikari Koshihikari … Wikipedia Español
List of rice varieties — The following is a list of varieties of rice. Worldwide there are more than 40,000 different varieties of rice, species name Oryza sativa. Here are some of the common and popular varieties. Contents 1 Major categories 2 African varieties 3… … Wikipedia
Niigata Prefecture — Japanese transcription(s) – Japanese 新潟県 – Rōmaji Niigata ken … Wikipedia
Japanese rice — Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots … Wikipedia
Prefectura de Niigata — En este artículo se detectaron los siguientes problemas: Podría contener información desactualizada. Requiere una revisión ortográfica y gramatical. Por favor … Wikipedia Español
Glutinous rice — (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut)[1] is a type of short grained Asian rice that is especially sticky when cooked. It is … Wikipedia
New Rice for Africa — ( NERICA ) is an interspecific cultivar of rice developed by the Africa Rice Center (AfricaRice) to improve the yield of African rice varieties. Although 240 million people in West Africa rely on rice as the primary source of food energy and… … Wikipedia
Parboiled rice — is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1]. These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin B content… … Wikipedia
