Non-glutinous (japonica) - Non-glutinous

Japanese: うるち(粳) - うるち

Refers to the properties of starch found in grains such as rice, corn, millet, and foxtail millet, or seeds with such properties, and is less sticky when cooked than mochi. It generally refers to the rice that is cooked and eaten as normal food (non-glutinous rice), and the difference in stickiness is due to the difference in the properties of the starch (non-glutinous rice starch is 20% amylose and 80% amylopectin, while glutinous rice starch is almost entirely amylopectin). Non-glutinous rice often has an opaque endosperm and is glossy. 95% of rice produced in Japan is non-glutinous rice, the majority of which is grown in paddy fields, with some being grown in upland fields as okabo (upland rice).

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

イネ，トウモロコシ，キビ，アワなどの穀類にみられるデンプンの性質，またはそのような性質をもった種子をさし，もちに比べ炊いたときに粘りが少ない。一般には飯に炊いて普通に食べる米(うるち米)のことで，粘りの違いはデンプンの性質の差による(うるち米デンプンはアミロース20％，アミロペクチン80％，もち米デンプンはほとんどアミロペクチンのみからなる)。うるち米は胚乳が不透明なものが多く光沢がある。国内産米の95％はうるち米であり，大部分は水田につくる水稲で，一部畑につくるおかぼ(陸稲)がある。

出典　株式会社平凡社世界大百科事典第２版について　情報

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