Japonica rice, also known as Japanese rice, is a short-grain variety of rice that is predominantly cultivated and consumed in Japan. It has a distinct sticky texture and is characterized by its slightly sweet and subtly nutty flavor. Japonica rice is highly versatile and forms the staple food in Japanese cuisine, being widely used in dishes such as sushi, onigiri (rice balls), and donburi (rice bowls).

One of the most sought-after characteristics of Japonica rice is its ability to stick together, making it ideal for sushi-making. The stickiness of this rice variety is attributed to its higher content of amylopectin, a type of starch that helps the grains stick together, resulting in a compact and cohesive texture when cooked. This stickiness also makes it easier to shape the rice into various forms, allowing for the creation of visually appealing and delectable sushi rolls.

Thai Japonica Rice Specification

Broken (%, max)                5.0

Moisture (%, max)            14.5

Foreign matters (%, max)              0.05

Chalky kernels (%, max) 4.0

Damaged kernels (%, max)           0.3

Immature kernels (%, max)           1.0

Red and Streaked kernels (%, max)            0.5

Yellow kernels (%, max)  1.0

Paddy grain (grains/kg, max)       5.0

Average length of grain  5.0

Milling degree   Well milled and double polished

Crop      New