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Tafelreis

English translation: table rice

14:25 Sep 17, 2013
German to English translations [PRO]
Marketing - Food & Drink / alcohol production
German term or phrase: Tafelreis
The term 'Tafelreis' appears in a marketing text on the production of the Japanese alcohol sake.

From http://woerterbuchnetz.de/RhWB/?sigle=RhWB&lemid=RT00165&hit...
I found this definition: "(veralt.) m.: eine feine, zarte Sorte Reis", but I cannot seem to find an English translation or much more information about 'Tafelreis'.

Context:
"2. Grundzutaten
Reis
Für die Herstellung von Sake (Nihonshu) wird eine besondere Reissorte verwendet, die sich von herkömmlichem Tafelreis unterscheidet. Die Körner sind grösser und haben in ihrem milchigen Kern einen geringeren Eiweissgehalt. Nur aus solchen Reiskörnern kann zunächst das Reis-Kôji hergestellt werden, aus dem später Nihonshu entsteht. Die verschiedenen Reissorten gedeihen jeweils ausschliesslich unter bestimmten klimatischen Bedingungen, wobei auch die Bodenqualität die Beschaffenheit des Reises beeinflusst."
Julia Graham (X)
United Kingdom
Local time: 15:24
English translation:table rice
Explanation:
"The Japanese table rice is a sticky, short-grain rice. Japanese sake rice is another kind as well."

http://en.wikipedia.org/wiki/Rice

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Note added at 10 min (2013-09-17 14:35:44 GMT)
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see also d-box

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Note added at 17 min (2013-09-17 14:42:44 GMT)
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I'd go for a literal translation and how the rice is being processed is another chapter.
Selected response from:

freekfluweel
Netherlands
Local time: 16:24
Grading comment
Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +4table rice
freekfluweel
4 +2polished rice
Heather McCrae
5 -1traditional rice
Claudia Hoffmann
3sake rice
Cilian O'Tuama
3standard rice
Wendy Streitparth


Discussion entries: 4





  

Answers


4 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
sake rice


Explanation:
The rice used for brewing sake is called shuzō kōtekimai (sake rice). The grain is larger, stronger, and contains less protein and lipid than the ordinary rice eaten by the Japanese. The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing only starch has a superior taste,[clarification needed] the rice is polished to remove the bran. If a grain is small or weak, it will break in the process of polishing. This rice is used only for making sake, because it is unpalatable for eating. There are at least 80 types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi rice are very popular.

http://en.wikipedia.org/wiki/Sake#Rice


Cilian O'Tuama
Germany
Local time: 16:24
Native speaker of: English
PRO pts in category: 112

Peer comments on this answer (and responses from the answerer)
neutral  Heather McCrae: she wanted the translation for Tafelreis
2 mins
  -> indeed - it helps if one can read
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6 mins   confidence: Answerer confidence 5/5 peer agreement (net): -1
traditional rice


Explanation:
traditional rice

Claudia Hoffmann
Germany
Local time: 16:24
Native speaker of: Native in GermanGerman

Peer comments on this answer (and responses from the answerer)
neutral  Heather McCrae: more context/references would be good
1 min
neutral  freekfluweel: Yet another CL5-answer with no refs whatsoever...
6 mins
disagree  Cilian O'Tuama: any evidence?
1 hr
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6 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
polished rice


Explanation:
basically table rice, but better known as polished rice. essentially rice for the table as opposed to other uses (i.e. sake rice)

Example sentence(s):
  • For the production of polished rice, also called table rice or white rice, paddy rice is first freed of unwanted constituents and stocking the dehusked grains sorted by thickness.
  • There are slight differences between varieties, and some varieties are kept separate for special processing like parboiling. This is the most common type of rice consumed in the U.S., and the world, as table rice.

    Reference: http://www.google.com/patents/EP0291566A1?cl=en&hl=de
    Reference: http://www.sagevfoods.com/MainPages/Rice101/Varieties.htm
Heather McCrae
Germany
Local time: 16:24
Works in field
Native speaker of: English

Peer comments on this answer (and responses from the answerer)
agree  freekfluweel: "The rice grains will first need to be peeled and polished before sake can be produced. The quality of the eventual sake will increase as more of the rice grains are polished away" http://www.sakeinformatiecentrum.nl/en/sake/how-is-it-produc...
8 mins
agree  Harald Moelzer (medical-translator)
20 hrs
neutral  oa_xxx (X): sake rice is polished too so the distinction is not very clear if you use polished rice for tafelreis...?
22 hrs
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9 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
table rice


Explanation:
"The Japanese table rice is a sticky, short-grain rice. Japanese sake rice is another kind as well."

http://en.wikipedia.org/wiki/Rice

--------------------------------------------------
Note added at 10 min (2013-09-17 14:35:44 GMT)
--------------------------------------------------

see also d-box

--------------------------------------------------
Note added at 17 min (2013-09-17 14:42:44 GMT)
--------------------------------------------------

I'd go for a literal translation and how the rice is being processed is another chapter.

freekfluweel
Netherlands
Local time: 16:24
Native speaker of: Native in DutchDutch
PRO pts in category: 8
Grading comment
Selected automatically based on peer agreement.

Peer comments on this answer (and responses from the answerer)
agree  Carmen Lawrence
15 mins
  -> Thanks!
agree  Ramey Rieger (X): I'll stick to Basmati.
24 mins
  -> Thanks!
agree  Joel Schaefer: of course - the whole point of the source text is differentiating rice for sake from rice for the table
15 hrs
  -> Thanks!
agree  oa_xxx (X)
22 hrs
  -> Thanks!
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27 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
standard rice


Explanation:
Just to add to the confusion.

Traditional talls are varieties that are grown at water depths of between 50 cm (20 in) and 100 cm (39 in) and have developed to be taller and have longer leaves than standard rice.
http://en.wikipedia.org/wiki/Deepwater_rice

http://en.wikipedia.org/wiki/Deepwater_rice
http://www.quora.com/Can-risotto-be-made-with-standard-rice

Japanese-like rice can command a much higher price than standard rice
http://books.google.co.uk/books?id=tYcH3hb7lvgC&pg=PA52&lpg=...

Wendy Streitparth
Germany
Local time: 16:24
Works in field
Native speaker of: English
PRO pts in category: 30
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