Japanese rice
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Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).
From left: brown rice, half-milled rice, white rice
A comparison between Koshihikari and Calrose cultivars. Koshihikari on the left, Calrose on the right.
Sushi by Hiroshige in Edo period
Rice cooker of the Edo period Fukagawa Edo Museum
Glutinous rice
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Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Short-grain glutinous rice from Japan
Long-grain glutinous rice from Thailand
Glutinous rice flour
Num ple aiy, dumplings made from glutinous rice, palm sugar and coconut