In essence, Japanese rice has some characteristics in shape and taste that are slightly different from Vietnamese rice. In general, rice will have three sizes, which are long grain, medium grain and short grain. Japanese rice, the rice grain will be short, round and full, when cooked, it is very fragrant and flexible.
When the rice grains are cooled down, the rice grains still retain their glossy, flexible and round stretch. Round rice grain, less broken, many nutrients and minerals are good for health, suitable for adults and children. In addition, Japanese rice is also used to make sushi, which will be more delicious than other types of rice. For those who like to eat sticky rice, you can try Japanese rice because you will love its plasticity.
Japonica rice is a widely cultivated rice variety know for its medium-grain size and sticky texture when cooked. Japonica rice is characterized by its slightly sweet and subtle flavor, making it a popular choice for sushi, rice bowls, and other Asian dishes.
One of the distinctive features of japonica rice is its stickiness, which is attributed to its higher amylopectin content compared to other rice varieties. This stickiness makes japonica rice ideal for shaping into sushi rolls or forming rice balls. Its ability to hold together well when cooked also enhances the eating experience, allowing the grains to cling together and provide a satisfying mouthfeel.