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    Rice · Rice · Short entry

    Odae

    오대

    An early-maturing, cold-tolerant Korean japonica, recommended in 1983. Its round, clear grains cook into good-tasting rice; Odae rice from Cheorwon in Gangwon Province is a sought-after brand.

    A pale polished rice grain, illustrated for Odae.
    Odae — editorial grain study, polished, not to scale. Appearance alone does not establish variety or protected origin.

    Short season, cold north

    Odae was made a recommended variety in 1983. It heads 5–14 days earlier than Gwanak in the central plains, has strong low-temperature germination and cold tolerance, and resists lodging, though it is weak to neck blast, bacterial leaf blight, viruses and planthoppers. Its grains are round and clear with almost no white belly and a high head-rice ratio.

    Odae rice from Cheorwon County, near the Demilitarised Zone in Gangwon Province, has a large following in Korean supermarkets.

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