Japonica

Japonica is a subspecies of rice that's commonly grown in East Asia, including Japan, Korea, and China. It is characterized by short, plump grains that tend to stick together when cooked, resulting in a sticky texture. Japonica rice is often used in dishes like sushi and rice bowls because of its desirable consistency. It differs from other rice varieties, such as long-grain types, which are typically fluffier and less sticky. Cultivating Japonica rice requires specific climate and soil conditions, making it an important staple crop in regions suited to its growth.