The period from September through November in Japan is known as minori no aki, or “bountiful autumn harvest,” because this is the time when many cereal grains, vegetables and fruits are harvested. Rice is a one such crop harvested in autumn when the heavy ears of rice plants in the paddies create a golden wave that stretches to the horizon, lending a poetic charm to the autumn scene.

Rice is grown in all parts of the world today, and over half the global population eats rice dishes. Different varieties of rice are found in different regions; short-medium grained Japonica rice, which has a sticky texture when cooked, is the main variety served in Japan. Eighty percent of global rice production, however, is of the Indica variety that has longer grains and is smooth and less sticky when cooked. Rice dishes around the world all have a unique character rooted in the particular lifestyle and culture of the local region. Trying different local flavors as if travelling in those far-off lands can be a fun way to enrich the palate.

Paella (Spain)

Cooked using a paellera, a wide, shallow frying pan, paella consists of round-grain rice, seafood, meat, and vegetables cooked in olive oil and broth. The vivid coloring comes from cooking the rice with saffron and from the other ingredients. Traditional paella uses Bomba rice, a Japonica variety which is produced in small quantities in eastern Spain. The dish in its modern form can be traced back to Valencia on the Mediterranean coast of Spain.

Risotto (Italy)

Risotto is a typical Italian rice dish cooked in butter with vegetables and fish or beef broth. Many Italian dishes use rice, such as the popular suppli croquettes or salads served with a mixture of boiled rice and dressing.

Biryani (India)

Biryani uses Basmati rice, a long, slender-grain and aromatic cultivar of the Indica variety, steamed with several Indian spices, vegetables and meat. It is popular as a dish served at weddings and other celebrations and festive occasions, as well as an everyday meal.

Dolma (Turkey)

Dolma is a traditional family meal, made by wrapping rice, ground meat and aromatic potherbs in cabbage or grape leaves. The name of the dish varies with the ingredients, and some varieties are stuffed into scooped out eggplants, red peppers or zucchinis.