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Echigo Koshihikari Beer Tasting Notes

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5 Conclusions

Dixon RA, Achnine L, Kota P, Liu C, Reddy MSS, Wang L. The phenylpropanoid pathway and plant defence- a genomics perspective. Mol Plant Pathol. 2002;3(5):371–90. https://doi.org/10.1046/j.1364-3703.2002.00131.x. Ueno, D. et al. Gene limiting cadmium accumulation in rice. Proc. Natl Acad. Sci. USA 107, 16500–16505 (2010).

Nimchuk Z, Eulgem T, Holt BF, Dangl JL. Recognition and response in the plant immune system. Annu Rev Genet. 2003;37(1):579–609. https://doi.org/10.1146/annurev.genet.37.110801.142628.

Arao, T. & Ae, N. Genotypic variations in cadmium levels of rice grain. Soil Sci. Plant Nutr. 49, 473–479 (2003). Rice sheath blight, caused by Rhizoctonia solani Kühn (teleomorph: Thanatephorus cucumeris), is one of the most severe diseases in rice ( Oryza sativa L.) worldwide. Studies on resistance genes and resistance mechanisms of rice sheath blight have mainly focused on indica rice. Rice sheath blight is a growing threat to rice production with the increasing planting area of japonica rice in Northeast China, and it is therefore essential to explore the mechanism of sheath blight resistance in this rice subspecies. Results Technically, 'sushi rice' is cooked rice flavoured with vinegar and seasoning, not raw rice. The rice used to make sushi is short-grain, but a specific type that has a unique flavour to other short-grained rice and behaves differently when cooked. Look for Japonica rice, cultivated in Japan and Korea – it has a short, rounder grain and a texture that makes it perfect for shaping into sushi. You need to be patient even though it is hard to resist. Do not open the lid, because opening the lid lets out the built up steam. So for that reason, do not open the lid. Allow 10 minutes after the heat is turned off