Data laws are changing from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. We would love for you to carry on checking out our website if you're happy with this, or you can find out more about our Privacy Policy and Terms & Conditions.

Japanese Rice

Rice20160119 26781 1ycidp7

Oryza sativa – what we know as the rice plant – can be divided into two major subspecies, japonica and indica. The latter, used widely in cooking across southern Asia and parts of China, is characterised by long, flat grains which fluff up when cooked. By contrast japonica rice, cultivated predominantly in Japan and Korea, has a much shorter, rounder grain and a glutinous texture which makes it perfect for picking up with chopsticks, moulding into sushi, and even pairing it with your favourite Japanese curry brand.

Shop now >

Types of Japanese Rice

860 560 inspiration page

The are many different types of rice in Japan with the most commonly consumed being Koshihikari. However due to the different needs and uses of rice in Japan, several different varieties have been developed. 

Hitomebore 
Hitomebore is a short-grain variety of Japanese rice developed from Koshihikari and bred in the Miyagi prefecture. Its name means “love at first sight” in Japanese, which has consequently seen it become the second most popular rice in Japan due to its frequent use in sushi or Japanese curry. 

Musenmai
Musenmai is one of the rice grains that has recently found popularity. It makes up around 10-20% of all rice consumption in Japan, this is mainly due to the fact that it allows all the husk and bran produced when rice is washed to be used as fertilizer. 

Other types of rice grain from Japan include but are not limited to yamadanishiki (famous for its use in sake), brown (genmai) and germ rice (haigamai). 

Shop now >

Koshihikari

Koshihikari

This short to medium grain with a sticky consistency and sweet, nutty flavour, is grown all over Japan (with its taste supposedly varying from region to region) as well as parts of Australia and America.

Shop now >

Akitakomachi

Akitakomachi

Akitakomachi is also a popular choice for sushi and onigiri, with short, plump, sticky grains which retain their shape easily when moulded.

Shop now >

Rice from Japan

Rice is intensively cultivated in Japan despite the relatively small area of agricultural land, and imports are strictly regulated and subject to steep levies by the Japanese government to protect the domestic rice industry. The cost of domestically grown rice is also, on average, relatively high but this premium is widely accepted both as a reflection of its quality (compared to imported rice) and due to the importance of rice in Japanese culture as a whole. Although consumption has fallen by around 20% in as many years, rice still forms a staple part of the Japanese diet and the country is among the top ten rice producers in the world.

Niigata

Niigata Prefecture, Japan

The Niigata Prefecture, known by many as the rice capital of Japan, is famed for the quality of its output, particularly Uonuma which produces high quality Koshihikari rice.

Rice

Rice in Japan

In Japan japonica rice is further categorised as uruchimai (ordinary rice) and mochigome (glutinous rice). Uruchimai is recognisable for its short to medium translucent grains and has a number of uses including sushi and sake, while the short, round, opaque grains of mochigome are usually used in desserts or soaked and ground into a paste to make mochi, the famous chewy and delicious rice cakes.

Japonica rice around the world

Japonica rice is grown all over the world, fuelled in part by the widespread popularity of Japanese cuisine. California is one of the largest growers of japonica rice outside of Japan, with Italy and Spain following close behind.

Medium-grain Calrose rice (and the similar Nishiki variety) is most common in California, while the plump Yume-Nishiki variety is regarded as the best of the European japonica rice offerings and is cultivated in Northern Italy. Arborio, one of the most famous varieties of rice grown in Italy, is a form of japonica rice and could at a push serve as Japanese rice – although this is not recommended by most Japanese chefs!

Buy California Joponica rice >

Recipes from Great British Chefs

Salmon sushi

Smoked Salmon And Avocado Sushi

Take your sushi to the next level with this classy yet simple smoked salmon and avocado sushi recipe. This recipe embraces the recent trend of experimenting with sushi fillings, complementing the s...

Read more >

Lime rice

Beef Pot With Steamed Lime Rice

For a main meal that perfectly balances rich and hearty with light and refreshing, look no further than this beef pot with steamed lime rice recipe. The beef pot combines different savoury flavours...

Read more >

Vegetarian sushi

Vegetarian Sushi Bowls

Turn your favourite sushi into a donburi style one-bowl meal with these vegetarian sushi bowls. These bowls bring together sweet, seasoned sushi rice, a wide variety of fresh vegetables, and savour...

Read more >

Sesame salmon

Sesame Salmon With Sticky Coconut Rice

Combine the sweetness of coconut with the umami flavour of salmon and the savoury, nutty flavour of sesame with this easy sesame salmon and sticky coconut rice recipe. Perfect for serving as a fami...

Read more >

Japan Centre Rice Subscription

If you are a committed rice eater, japancentre.com’s rice subscription could be the perfect service for you. With this subscription, you can have Japanese rice delivered regularly to your door, and never have to worry about being without your favourite rice again.

Better yet, this subscription will save you money, as all subscribers receive 20% off the standard delivery charge for each order, a 20% discount on their rice with every third order, and japancentre.com loyalty points with every processed payment.

Find out more about this service by clicking below.

Read more >

Recipes & content about rice courtesy of Great British Chefs