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A Brief History of Rice

Could you imagine Japanese food without the presence of rice? Hard isn't it. Japan was introduced to rice directly from China (possibly via the Korean penninsula, in which case it would have come from China anyway) during the prehistoric era. Ever since the sixth century AD, this carbohydrate quickly became, and continues to be, a staple in Japanese food.

After wheat, rice ("Kome" in Japanese) is the second most important grain crop in the world. Approximately 1/3 of the world depends on this annual plant. Despite a large dependence on rice, Japan only became self-sufficient in rice production in the late 1960s.  

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