Rice

Unlike other Asian varieties such as basmati rice, Japanese rice (japonica) is characterized by its short, round grains, which become shiny, sticky, and flavorful after cooking. This rice is at the heart of Japanese cuisine. It is the ideal base for making sushi, maki, donburi, or onigiri. Its unique texture allows it to hold together well while remaining soft and pleasant in the mouth. There are different varieties, such as the famous Koshihikari, or newer varieties like Fukumaru, or Milky Queen.