Japonica Rice

Japonica rice is a variety of rice known for its short, round grains that tend to be sticky and soft when cooked. It is commonly grown in cooler climates such as Japan, Korea, and parts of China. The starch composition in Japonica rice gives it a chewy texture and makes it ideal for dishes like sushi and rice bowls. Compared to long-grain rice, Japonica varieties have a higher content of amylopectin, which contributes to their stickiness. This rice is often preferred for its tender, moist texture and is a staple in many East Asian cuisines.