--- In the below article, the Japanese word "musenmai" is being used liberally. It may work itself into the vocabulary. There are many articles describing the way "musenmai" is different from other rices in that it is a "no wash" rice.

http://www.allbusiness.com/manufacturing/food-manufacturing/...
Once the company did, it discovered that a number of Musenmai technologies are currently being employed in Japan. The method chosen by Green River Mills "works almost like reverse osmosis" to extract the Pericorp layer -- or bran -- from kernels while preserving the Aleurone -- or tasty layer -- according to Atkinson. "This particular method is also relatively user-friendly," he adds, "and the supplier, Satake Corporation of Japan, has a strong presence in the U.S., so we knew we'd get good support."

Back in the U.S., Gold River Mills will see competition soon from two other companies developing Musenmai rice. "One is a cooperative and the other is owned by Anheuser Busch," Atkinson says.

--- Here's a Japan Times article on "no wash rice":
http://search.japantimes.co.jp/cgi-bin/ek20090416wh.html
Thursday, April 16, 2009
SO, WHAT THE HECK IS THAT?
'No-wash rice' (musenmai)
By ALICE GORDENKER

Now, with the advent of musenmai (no-wash rice), this ritual has disappeared from some but certainly not all kitchens. Keiko's mother, for one, is sticking to the old ways. "Naturally I've heard of musenmai," she sniffed when I called to ask. "But I don't use it. Who knows how they make the stuff!"

That seemed like a fair question, so I took it over to the Musenmai Association of Japan (Zenkoku Musenmai Kyokai), a Tokyo-based trade group, where I got a whole bowl of answers along with a sprinkling of useful rice terminology. The first thing I learned is that all Japanese rice starts out as genmai, the unpolished kernel in its natural state, which is what we call "brown rice" in English. Although some Japanese eat rice in this more natural state, most restaurants and homes prefer seihakumai, the ubiquitous white rice that has been processed to remove the germ (haiga) and bran (nuka). It may be processed, but it still has a sticky coating called hada nuka (literally "skin bran"), and that is what you're supposed to wash off before cooking.

Thanks to new technology introduced over the last 10 or 15 years, it's now possible for processors to remove this sticky coating so consumers don't have to. There are four different methods for doing this, but the lion's share is processed by what's called the B.G. (for "bran grind") method. Basically, it uses the adhesiveness of that sticky layer against itself: The rice is tumbled for seven seconds in a tube, just 30 cm in diameter, that causes the residual bran to stick to the sides of the tube while the rest of the kernel falls away clean. No chemicals or additives are used, and the process doesn't require any water.

--- Here is an article about the “no wash rice” in English. I have just posted just some excerpts from it. I think it’s a good article!
http://www.allbusiness.com/manufacturing/food-manufacturing/...
The great unwashed: "No wash rice" looks to make a splash in the U.S. (New Product Development: Rice).
In addition to superior taste, Musenmai rice boasts a longer shelf life, since all residual bran is removed from the rice kernels. "Bran has a tendency to turn rancid after awhile," Atkinson explains. Stripped of it, the rice also doesn't require washing before it is cooked, an attribute that has earned it the nickname "no wash rice" in Japan. With water pollution laws being enforced more strictly there, strong demand has come from customers who wash large amounts of rice



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Note added at 6 hrs (2010-10-15 11:18:50 GMT)
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--- For your reference, here is an illustrated explanation of “no wash rice” in Japanese:
http://www.toyoseimaiki.co.jp/bg_musenmai/index.html
無洗米とは
今までとぎ洗いして取っていた肌ヌカを、あらかじめ工場で取り除いたお米のこと。
普通のお米（精白米）は、玄米から胚芽と糠（ヌカ）を取り除いていますが、表面にはまだ粘着性のある肌ヌカが残っています。無洗米はその肌ヌカをあらかじめ工場で取り除いているので、とがなくてもよいのです。