在來米（台農秈14號）

Name: Zailai Long-Grain Rice (Tainong Indica No. 14)
Brand: Siang kháu Lū
SKU: SK010200
Price: 12.00 USD
Availability: InStock

Zailai Long-Grain Rice (Tainong Indica No. 14)

$12.00

Quantity

Description

With a firm texture that cooks into loose, separated grains, Zailai Long-Grain Rice 在來米, of the indica subspecies, was the first staple rice cultivated at a large scale in Taiwan, different from the moister and stickier penglai rice that currently dominates the cuisine. Nowadays, it's not typically eaten on its own, but it's still essential to Taiwanese cooking.

The cultivar we import is Tainong Indica No. 14, grown by farmer Chuang Yu-Chih in Puzi, Chiayi.

Its high amylose content (a type of starch in rice) and dry, robust quality allow it to be easily processed into paste and flour while maintaining its delicate aroma, making it THE go-to type of rice for making rice-based foods like rice noodles, bawan (crystal meatballs), and radish cake.

This product is part of the Island of Dao: Taiwanese Rice Collection, a set of three single-origin Taiwanese rices grown by three smallholder farmers across the island, curated by Siang kháu Lū, a Taiwanese cultural kitchen and educational center promoting Taiwanese rice foodways.

Check out the rest of the collection:

Why Rice, Why Now?

For centuries, rice has nourished families, sustained livelihoods, connected communities around cultural customs, and even shaped the terrain of Taiwan. In recent decades, however, rice consumption has dropped over fifty percent, from an average of 90 kg of rice per person per year forty years ago, to just 43 kg in 2022.

This decline presents challenges to farming—one of the oldest ways of life. As the cost of land increases and demand for rice drops, farmers may be less willing to cultivate rice, resulting in the gradual loss of farmland and disrupting their connection to and stewardship of that land.

In this set, Siang kháu Lū turns to Taiwanese rice as a means of exploring the agricultural conditions in Chiayi, Yilan, and Taoyuan. Across these areas, they've witnessed the changes affecting Taiwan’s farming communities, heard the voices of Taiwanese farmers, and embraced the diversity of Taiwanese rice cuisine and culture.

Tasting Notes and UsageIngredients and InstructionsAbout Siang kháu Lū

Located in a traditional san he yuan 三合院 residence in Taoyuan, Siang kháu Lū 雙口呂 is a family-run cultural kitchen that promotes the culinary heritage of Taiwan through kueh 粿 (rice cake) workshops, sharing the techniques and stories behind different rice traditions in Taiwan.

The name Siang Kháu Lū, which literally translates to "double entrance Lu," comes from the surname of co-founder Pei Yi's grandmother: Lü 呂. The character—two 口 connected by a path—symbolizes the connective intention of Siang Kháu Lū's founders. The archway leading into their cultural kitchen is a two-way entrance for guests to come in and partake in traditional rice delicacies, then take away with them a greater understanding of Taiwan's rice-based agriculture and cultural practices.

Shipping

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SKU: SK010200

About the Farmers

Siang kháu Lū worked with three smallholder rice farmers across three regions of Taiwan: Taoyuan, Chiayi, and Yilan.

CHEN SHIH-HSIEN

Penglai Short-Grain Rice

Based in Dayuan, Taoyuan, Chen grew up with the belief that farming had little value, despite his parents being farmers. As a result, Chen never seriously considered farming as a career, until a trip to a farm in Australia changed his mind. The experience gave him a fresh perspective on agriculture, inspiring him to return home and embrace farming.

Watch the video to learn more

CHUANG YU-CHIH

Zailai Long-Grain Rice

Located in Puzi, Chiayi, Chuang balanced farming with teaching for many years, living a “part-farmer, part-something-else” life. After retiring, he dedicated himself to agriculture full-time. Located near Taiwan’s Ministry of Agriculture research station, he is often sought after for his expertise in testing and improving rice cultivars. The station’s director even refers to him as “Teacher.”

Watch the video to learn more

LAI CHIN-SUNG

Purple Glutinous Rice

Lai moved to Shengou, Yilan to farm at 30 years old. Committed to food integrity and sustainable land use, Lai founded one of Taiwan’s first CSAs, helped establish a grassroots farmer training program, and created a farmer co-op and field school. Over the past 20 years, he has transformed Shengou into a haven for aspiring farmers. Recently, Lai has been focused on building and growing this community in Taiwan and internationally. 

Watch the video to learn more

Yun Hai Taiwan Stories

Our Monthly Newsletter

In the latest newsletter from Yun Hai founder Lisa Cheng Smith, she introduces readers to the importance of the rice plant to Taiwan's culinary heritage. Plus, get a botanical primer on rice and learn how starch content contributes to rice texture.

Read

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