The most widely consumed rice in Japan is a cultivar of Japonica rice, a short-grain rice with a firm texture. Compared to its long-grain counterparts such as jasmine and basmati, Japonica rice is characterized by its plump shape and sticky texture that makes it easy to pick up with chopsticks.
The everyday rice that Japanese people eat — is a type of rice called Japonica rice. Japonica rice is known for its stickiness that is perfect for eating with chopsticks and holds together well. Compared to what you might consider “white rice” outside of Japan, it is less dry and with shorter grains.
It's actually quite different! Japanese rice is shorter and rounder than other types of rice, and it has a higher starch content. That means it's more sticky and can hold together better in dishes.
Jasmine rice is popular in India, while Sushi rice is popular in Japan. Sushi rice are short grained, Jasmine rice are long grained. Sushi rice are sticky, Jasmine rice are not.
Basmati Rice
Region: India (although a variety known as Texmati is grown in the U.S.). Basmati is a long-grained and aromatic rice variety that is popular on the Indian subcontinent.
Some people recommend substituting Japanese rice for arborio, the Italian short-grain rice, due to its similar sticky character. If you have a Korean grocery store nearby, choose Korean rice, which is a similar short-grain rice.
Because of its high proportion of starch and moisture content, Japanese rice is characteristically clingy and sticky. Starch is itself composed of amylose and amylopectin. When the level of amylose is low and amylopectin is high, you get sticky rice. That's the kind of rice grown in Japan.
The most widely consumed rice in Japan is a cultivar of Japonica rice, a short-grain rice with a firm texture. Compared to its long-grain counterparts such as jasmine and basmati, Japonica rice is characterized by its plump shape and sticky texture that makes it easy to pick up with chopsticks.
Koshihikari. Arguably Japan's most popular rice brand, this short-grain cultivar was developed over 60 years ago in Fukui Prefecture. Koshihikari is well-known for its translucent, smooth, and pearly quality. With a distinctly sweet flavor, this rice is ideal for dishes that utilize rice as a base, such as sushi.
Most rice in Japan is processed and consumed as white rice, the staple food of Japan. Brown rice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty.
Almost 94 percent of Japanese consumers ate rice on at least one meal per day as revealed in a survey conducted in November 2022.
Brown rice is the least used variety of rice for sushi recipes; however, it's the healthiest option. This highly-nutritious and gluten-free rice is rich in vitamins and minerals and best for people with diabetes or on a weight-loss journey.
Traditionally Koreans eat white short grain rice, also known as sticky rice or Japanese rice. Koreans also enjoy multigrain rice.
White rice (hakumai) is the heart of the Japanese breakfast. Rice provides a toothy, starchy, nutritious, neutral counterpoint for the tang, richness, and complexity of other dishes. The traditional choice is plain short-grain rice—the same variety used in sushi—usually served steamed (known as gohan).
Rice as their number one source of carbohydrate
While Japanese people eat rice daily. It is an essential food for most of their meals. Plus, it is cooked without butter or salt, so Japanese people are able to keep their slim figures.
In Japan, rice is the symbol of providence and of creation, and of blessing and joy. Today, let us delve deeper into the cultural significance of rice in Japanese society. Rice is an irreplaceable part of Japanese culture, linking myths, deities, and the Japanese people.
Historically, rice in Japan has been eaten as it's presented, without sauce or added flavor. Many believed that eating rice in its purest form showed the utmost respect to the farmers who grew it. Children in Japan are taught to eat every single grain of rice.
The biggest difference between Japanese and Chinese fried rice is the type of rice used. Japanese fried rice is made with short-grain rice, such as sushi rice, yielding a chewy texture. Chinese fried rice is made with long-grain rice, like Basmati rice and Jasmine rice, resulting in a drier texture.
Rice is only harvested in the fall. White rice stores much better and lasts much longer. Brown rice is more nutritious and the rice bran is high in fat, so that means brown rice goes rancid and gets moldy, especially in a humid climate like much of Eastern Asia.
Forbidden rice is a medium-grain, non-glutinous heirloom rice with a deep purple hue and a nutty, slightly sweet flavor. This whole-grain rice is rich in anthocyanins, which are antioxidant pigments that give the rice its unusual color.
Best Rice for Sushi
Use a short-grain Japanese rice. Longer grain rice, such as Basmati rice or Jasmine rice are not sticky enough and will lead to a different texture. The sushi will lose its shape if the rice is too dry.
The best rice for sushi is short-grain Japanese rice — this is what's in the bags labeled "sushi rice" at the store. This glutinous rice has a higher starch content than other varieties, which gives it the sticky texture you're after when you make sushi.
Can I use Arborio rice to make sushi? No. Even though Arborio is a short-grain rice with a high concentration of starch, it is not ideal for sushi. Arborio rice is firmer and it has a property called chalk which makes it release the starches and gives the rice a creamy texture that is perfect for risotto.
Jasmine rice is a type of long-grain rice that is commonly used in Chinese restaurants. It has a light, delicate flavor and a slightly sticky texture. Jasmine rice is named after the Jasmine flower, which has a similar aroma.