What Is Japonica Rice? A Guide to Its Characteristics and Nutritional Value

Japonica rice is the milled grain produced from japonica paddy rice, and together with indica rice it ranks as one of the two most common types of commercial rice. Its grains are short and wide, roughly oval or round, plump, white in color with a slight translucence, and it is often called pearl rice in everyday speech. Because its amylose content is relatively low, japonica rice becomes quite sticky when cooked, with a soft, glutinous texture that still has some springiness.

In China, the main producing areas for japonica rice are concentrated in the Northeast, North China, and the middle and lower reaches of the Yangtze River, and among them the Northeast stands out for its large day-night temperature difference and long rice growing season, which give its rice a reputation for fragrance, glutinous texture, and a sweet aftertaste. The Northeast rice and pearl rice commonly seen on the market mostly belong to the japonica type, and they differ clearly in appearance and taste from indica rice, whose grains are slender and whose cooked grains are loose.

Japonica rice is an important source of the daily staple food, rich in carbohydrates while also providing nutrients such as protein and B vitamins, and it can supply the body with the energy it needs each day. Besides being steamed as rice, japonica rice is also very well suited to making porridge, which comes out thick, soft, and easy to digest, and it is also often used to make traditional foods such as rice cakes.

When selecting japonica rice, it is best to choose grains that are even in size, bright in color, and free of any off odor, and it should be stored in a cool, dry place with attention to moisture and insect protection. Japonica rice is not suited to long storage; if kept too long it easily deteriorates, and the fragrance and texture of the cooked rice will suffer, so it is advisable to buy only as much as you will eat.