Non-glutinous Rice (Japonica)
Non-glutinous Rice (Japonica) (멥쌀, 粳米) is recorded in the Donguibogam as a qi-tonifying food herb. Its nature is neutral and its taste sweet, bitter, associated with the Not specified in the source text meridians. Traditional uses recorded in the text include calms stomach qi, warms the middle, stops dysentery, boosts qi. Caution: The text records no toxicity.
Overview
Plain steamed rice is the foundation of the Korean table, and the Donguibogam gives it a calm record: neutral in nature, it settles stomach qi, builds flesh, warms the middle and stops dysentery. The text explains the character 粳 as "hard," harder than glutinous rice, notes that late rice gathered after frost is the best, and says it should be eaten as rice or porridge — slightly undercooked rice does not benefit the spleen, while well-cooked is better.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Calms stomach qi
- Warms the middle, stops dysentery
- Boosts qi
Traditional applications recorded in the classical text
- Everyday rice and porridge
- Late-harvested, frost-gathered rice judged best
Traditional preparation
Eaten as cooked rice or porridge; the text prefers well-cooked, late-harvested rice gathered after frost.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
How is it different from glutinous rice?
The text explains 粳 as "hard," harder than glutinous rice; both are rice, one non-sticky and the other sticky.
Which rice did the text prefer?
Late-ripening rice gathered after the first frost was called the best; early-ripening rice was judged inferior.
Should it be cooked soft?
The entry says slightly undercooked rice does not benefit the spleen and well-cooked rice is better.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조