2004 Volume 73 Issue 2 Pages 137-147
Red rice (or red-kerneled rice) is a kind of rice containing tannin pigments giving the hulled rice a red or brownish red appearance. Both japonica-type and indica-type red rice have been cultivated in Japan. The japonica red rice is presumed to have been introduced to Japan from the Asian Continent in ancient times along with white rice. Some wooden tablets excavated from court ruins and historical documents show the cultivation of red rice over Japan during the 7th and 8th century. The red rice of indica-type, named ’Taitoumai", was introduced from China during the 14th and 15th century (the Medieval ages). This long grain type of red rice had been cultivated extensively in the central and southwestern part of Japan for its early ripening, drought resistance, insect resistance and high yield though its taste was inferior. It occupied the maximal cultivation area during the 16th and 18th century (the Edo era). Around the later half of the 19th century (the Meiji era) these two types of red rice were gradually eliminated and disappeared finally from the paddy field in Japan. As exceptions, some japonica red rice, which were regarded as sacred, have been cultivated at shrines, while some red rice remained as weedy rice in local areas. The cultivation of japonica red rice revived in many districts in Japan from about 20 years ago. The intensive interest for cold rice has resulted in the emergence of many kinds of secondary products (cold noodles, cakes, alcoholic beverages, etc.) and ultimately in the promotion of regional social activities (educational programs, rice festivals, etc.). In addition, red rice is attracting attention as a functional food because it is rich in polyphenols. This paper summarizes the history of red rice and recent trends in Japan as follows. (1) The definition of cold rice that contains red rice, purple-black rice and green rice, (2) red pigment of red rice, (3) history of cultivation of red rice in Japan, (4) remaining red rice and weedy rice, (5) antioxidative activity of cold rice, and (6) recent cultivation and breeding of red rice in Japan.
