The habit of eating rice in four countries: Japan,China, Spain and France

To determine differences in rice-eating habits in Japan, China (Shandong), Spain (Catalonia) and France (Alsace), the frequency of eating rice, the volume eaten per meal and the varieties of rice dishes were compared. A total of 486 housewives were surveyed: 125 Japanese, 99 Chinese, 141 Spanish and 121 French. Rice was eaten, on average, 12·1 and 8·2 times a week in Japan and China respectively, but only 0·9 times a week in Spain and France. In Japan, China and Spain, more than 50 g (raw rice) per meal was normally eaten. French subjects ate almost the same amount in only 30% of the total time for eating. In all four countries, rice cooked at home was predominant. In Japan, plain rice was an everyday dish, whereas ‘sushi’ was eaten only once every 2 weeks. Chinese everyday rice dishes were plain rice and rice porridge. In Spain, ‘paella’ and ‘boiled rice with tomato sauce’ were popular. Rice was used both as a main ingredient and as a supplementary ingredient in Spain. In France, boiled rice and ‘Creole-style rice’ were eaten as a supplement to main dishes. In these two countries, most rice dishes were seasoned with salt and flavoured with butter or olive oil. Interesting differences in the manner of eating rice and the culinary characteristics of each country are described in this study.     

Regional characteristics of everyday diet in Switzerland from the Japanese viewpoint

Regional characteristics of everyday diet in Switzerland were studied by analysing the fixed daily menus of restaurants in three districts. Many differences were noted: high utilization ratio of pork and low appearance ratio of potato as garniture were observed in Aarau (German-speaking Switzerland); low preparation ratio of daily-fixed soup, low ratio of meat dishes, numerous kinds of meats utilized, plentiful variety of the methods of cooking meat, and low ratio of noodles as garniture were observed in Pully (French-speaking Switzerland); high ratio of vegetable soup and high ratio of processed meat were observed in the middle part of Engadine (Rhàeto-Románic-speaking Switzerland). The main factors which produced these characteristics seemed to be linguistic and cultural differences, and natural conditions. They might also be influenced by the efforts of the government and the citizens to promote and maintain the identities of each culture and by measures taken in response to Switzerland's low self-sufficiency rate in satisfying eating habits through national agriculture production.     

Comparison of sensory evaluation of aromatic rice by consumers in East and South-east Asia

Quality of aromatic rice was compared by sensory evaluation with ordinary bland rice. Hieri, one of the varieties of aromatic rice planted in Japan was accepted by Indonesian people as well as the persons living in Japan, who are from South-east Asia. Basmati, which has a strong aroma, was nor accepted by Japanese people who have not eaten aromatic rice before. They have the same degree of preference for Jasmine rice as Hieri. This research confirmed that the quality of Hieri is good.     

Knowledge and preference of aromatic rice by consumers in East and South-east Asia

A survey on aromatic (scented) rice was conducted of 150 people in each capital in Indonesia, Philippines, Korea and Japan in order to ascertain if they are familiar with the rice and like the aroma. Many of the subjects in Jakarta and Manila know of aromatic rice, and they often eat it and even prefer it. However, people in Seoul and Tokyo do not know of the rice. One hundred and seventy-five out of 246 persons (71%) in Kochi, Japan, know of the rice and over 60% of the subjects eat it. Most of the subjects who have eaten aromatic rice prefer the aroma. There is a great difference in the distribution of aromatic rice between East and South-east Asia. Significant differences are also found between Jakarta and Manila in the distribution and preference of the rice.     

Knowledge and preference for aromatic rice by people in Britain

This study was undertaken to see if people in Britain have knowledge about aromatic rice and if they have a preference for the rice. They know of and have a high preference for aromatic rice and have a high frequency of eating the rice, although they do not usually buy or eat aromatic rice and/or ordinary rice. The sensory test showed that the preferences of aroma, taste and overallpalatability for plain cooked Basmati (aromatic) rice were almost the same as for long grain (ordinary bland) rice. The aroma and taste of the sushi made of Basmati, however, were given higher scores than those of the sushi made of ordinary bland rice. On the other hand, the Japanese panellists did not give higher scores to the plain rice cooked using aromatic rice and to the sushi made of the rice. However, the sushi made of aromatic rice may be found acceptable by Japanese people. This study shows a possible way of making use of aromatic rice in Japan as well as in Britain.     

Preference for agar-agar pudding made from Indonesian palm sugar

Palm sugar is an important ingredient in Indonesian cuisine. This study was carried out to examine if this sugar affects the preference and the quality of Indonesian agar-agar pudding. Brown sugar can be a possible substitute for palm sugar in preparing the pudding, but Indonesian people seem to prefer the colour and the aroma of palm sugar to those of brown sugar. Palm sugar seems to affect the textural properties of the pudding. The evaluation of colour, hardness, smoothness, saltiness and overall palatability of the palm sugar pudding by Japanese panellists was higher than that of the brown sugar pudding. Palm sugar may play an important role in the characteristics of Indonesian food.