gō of uncooked
Primarily composed of carbohydrates with moderate protein content; excellent source of B vitamins and minerals including manganese and magnesium when consumed as brown rice, though white milled japonica rice has reduced micronutrient density.
About
Gō (粳) refers to short-grain japonica rice in its uncooked, milled state, characterized by its relatively short, plump grain shape and low amylose content. Native to East Asia, particularly Japan and Korea, japonica rice varieties are distinguished from long-grain indica rice by their higher starch composition and tendency to become slightly sticky when cooked. Uncooked gō retains its natural pearly white appearance and firm texture before hydration and heat processing.
The milling process removes the outer bran layer and inner germ, leaving the starchy endosperm. Japonica varieties contain approximately 15-20% amylose, resulting in the characteristic glutinous texture prized in Japanese, Korean, and other East Asian cuisines. Individual grains are typically 5-6mm in length with a width-to-length ratio exceeding 0.6.
Culinary Uses
Uncooked gō serves as the foundation for steamed rice dishes throughout East Asia, particularly in Japanese cuisine where it is the standard preparation for everyday meals and sushi. The grain's natural stickiness makes it ideal for molding into shapes and maintaining structural integrity in sushi rolls, onigiri (rice balls), and donburi dishes. Beyond steaming, uncooked gō is employed in rice vinegar production, sake brewing, mirin preparation, and as a thickening agent in soups and stews. In Korean cuisine, it forms the base for bibimbap and various rice bowl preparations.