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Ancient rice kodai-mai

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Japan Rice

The staple diet of Japanese food or Washoku is rice. The Japonica rice is a short-grain, white rice strain of rice that is cultivated all over the country.

Most of the crops are cultivated using small-farm farming methods and a few pesticides and fertilizers are used. Selective breeding also allows for larger harvests and improved cultivation results.

In this blog by Japanese teacher Mariko Inamoto from Japanese Online Institute touches on a special type of rice that is steadily growing in popularity.

Read this blog for Japanese learners and listen to the audio blog on the YouTube video.

Ancient rice kodai-mai




最近 古代米というのを 白米に 混ぜて 炊いています。 古代米というのは 野生の 特徴を 持っている 稲から とれた 米です。 赤、黒、緑などの 色の 米です。 品種改良された現代の米に比べて収穫量は半分以下と少ないですが、生命力が 強いので 無農薬でも育ちます。 また 栄養も 豊富で 健康に いいので 近年 注目されています。

普通のごはんに 少し 古代米を 混ぜて炊くだけで、 白米だけのごはんより 味わい深く 健康にいいごはんが たけます。

お米が 好きな 皆さんも 是非試してみてください。

To listen to this blog, please watch our Youtube video.


最近(さいきん) 古代米(こだいまい)というのを 白米(はくまい)に 混(ま)ぜて 炊(た)いています。 古代米(こだいまい)というのは 野生(やせい)稲(いね)の 特徴(とくちょう)を 持(も)っている 稲(いね)から とれた 米(こめ)です。 赤(あか)、黒(くろ)、緑(みどり)などの 色(いろ)の 米で(こめ)です。 品種改良(ひんしゅかいりょう)された現代(げんだい)の米(こめ)に比(くら)べて収穫量(しゅうかくりょう)は半分(はんぶん)以下(いか)と少(すく)ないですが、生命力(せいめいりょく)が 強(つよ)いので 無農薬(むのうやく)でも育(そだ)ちます。 また 栄養(えいよう)も 豊富(ほうふ)で 健康(けんこう)に いいので 近年(きんねん) 注目(ちゅうもく)されています。

普通(ふつう)のごはんに 少(すこ)し 古代米(こだいまい)を 混(ま)ぜて炊(た)くだけで、 白米(はくまい)だけのごはんより きれいで 味(あじ)わい深(ぶか)く 健康(けんこう)にいいごはんが たけます。

お米(こめ)が 好(す)きな 皆(みな)さん、 是非(ぜひ)試(ため)してみてください。

Ancient rice kodai-mai

Recently, I have been mixing something called Kodai Mai with my white rice and cooking it. Kodai Mai is an ancient strain of rice taken from rice plants that have the features of wild rice. It is rice that is red, black and green colored.

Compared to modern rice, which is made by selective breeding, the amount of harvest is less than half, but it has very a strong life force so it can be grown without using pesticides. It is also rich in nutrition and healthy so in recent years it has been receiving a lot of attention.

By just mixing and cooking a little Kodai Mai in with normal white rice, it looks more beautiful, tastes better and is healthier than cooking just white rice.

For all of you that like rice, please try this out.

野生(やせい) wild

稲(いね) rice

特徴(とくちょう) features

品種改良(ひんしゅかいりょう)selective breeding

収穫量(しゅうかくりょう) amount of harvest

生命力(せいめいりょく)vital force


栄養(えいよう) nutrition

豊富(ほうふ)  rich

近年(きんねん) in recent years

注目(ちゅうもく) attention

味(あじ)わい深(ぶか)いhaving deep taste


Konnichiwa! My name is Mariko Inamoto.
I love to travel and have been to lots of different countries. I really enjoy getting to know and communicating with people from various countries.
In the lessons I don't just want to teach the Japanese language but would love to talk about the culture and people of Japan. I think this is the best way to master a language. Please come and enjoy my online Japanese classes, and talk about your country and your lifestyle. I'm really looking forward to meeting you in the classroom.

Start 3 Trial FlexLessons for only $9 !

Last modified on


  • mark. s. Friday, 03 June 2016


  • mark. s. Friday, 03 June 2016


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