With over a hundred different varieties of rice, Japan is renowned for the quality of its rice.

The rice consumed and grown in Japan is japonica rice. It is fairly short, curved and rich in starch, which gives it its sticky character.

Rice is central to Japanese cuisine and culture. Gohan (ご飯) refers to the meal and is also the name given to cooked rice.

White rice, or Hakumai (白米), which is rice polished to remove the surface film.

Brown rice, or genmai (玄米), is rice that retains the bran film on its surface.

Glutinous rice, or mochigome (もち米) is rice with a special starch that makes it very sticky. It is used to make Japanese pastries, the best known being mochi.

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