| Penglai rice | |
|---|---|
 | |
| Species | Oryza sativa |
| Cultivar | Penglai |
| Origin | 1921 Zhuzihu [zh], Taipei |
Penglai rice (Chinese: 蓬萊米, Error: {{Lang}}: Latn text/non-Latn script subtag mismatch (help)), also called Ponglai or Hōrai rice, is the most popular rice cultivar in Taiwan. It accounts for over 90% of local rice production, far more than the two other major types of rice planted and consumed in Taiwan, zailai rice and glutinous rice.
Penglai rice is a hybrid produced by crossbreeding between strains of the subspecies Oryza sativa subsp. japonica (japonica rice). It was initially developed by the Japanese when Taiwan was under Japanese colonial rule because the colonizers preferred the taste of their home-grown japonica rice. But japonica rice's sensitivity to day-length did not allow it to grow well in Taiwan's long hours of sunlight and subtropical climate. In 1921, Japanese researchers Eikichi Iso [ja], known as "father of penglai rice", and his colleague Megumu Suenaga (末永仁), known as "mother of penglai rice", began to crossbreed two strains of highland japonica rice, the "Kameji" and the "Sinliki", eventually producing a hybrid "Taichung No. 65" (T65) that was well adapted to Taiwan's lowland soils. A mutation enabled the new cultivar to be insensitive to day-length, unlike its parental strains, allowing it to yield two harvests per year.
This hybrid was named "penglai rice" after the mythical Mount Penglai that some believed to represent Taiwan. Most of the modern penglai rice varieties currently grown in Taiwan are descendants of T65.
Penglai rice is a short-grained variety whose amylopectin content, which affects its stickiness, is between that of zailai rice and glutinous rice, making it the preferred rice to the locals as well as to the Japanese. Its moderate stickiness also makes it suitable for making sushi, brewing beer, etc.
References
- "日久彌新在來米" (in Chinese (Taiwan)). 大月家BIGMOON. June 27, 2021.
- ^ Ko Shu-ling (Jun 15, 2018). "Taiwanese rice has its roots in Japan". KYODO NEWS.
- ^ Yeh, Susan (Sep 26, 2020). "The Taiwanese rice story". Medium.
- XXgemini (Dec 1, 2013). "人物特寫：男發現失落手稿 修正稻米史". 蘋果日報 (in Chinese (Taiwan)).
- 邱睦容; 鄭安佑 (2021-04-11). "你吃的是什麼米？從一碗白米飯 看見時代的變革與適應" (in Chinese (Taiwan)). 農傳媒.
- Teng, Sue-feng (October 2003). "The Legacy of Japanese Rice in Taiwan". Taiwan Panorama.
- "蓬萊米、在來米怎麼分？ 外觀口感大不同". 自由時報 (in Chinese (Taiwan)). 2021-11-30.
- "台灣人吃蓬萊米不過百年，今日且能一年兩收，竟源於山地陸稻亂入的美麗意外" (in Chinese (Taiwan)). 天下雜誌. 2021-07-02.
- "What Makes Rice Sticky?". Rouxbe.
- 碗丸. "吃得起好寿司，吃不出好在哪儿也白搭" (in Chinese (Taiwan)). 知乎日报.
- "釀出最對臺灣人「啤」胃的酒" (in Chinese (Taiwan)). 農業部. Sep 11, 2006.
- 艾德嘉 (2023-12-20). "乾杯！臺灣酒就是要加蓬萊米？" (in Chinese (Taiwan)). 故事.