Vietnam Agricultural Products

    Japonica is rice harvested from a short grain variety known for its soft, plump and uniform grain. Japonica rice is a familiar daily food of the Japanese people and is served with a multitude of different dishes. Not only soft, but also Japonica rice has iridescent white seeds and delicious sweet taste. For Japanese people, this type of rice is the main source of energy in every meal. Although it tastes best when freshly cooked, one of the unique features of Japonica rice is that when it is cooled, it is still very delicious, typically the onigiri (rice ball) in lunch boxes. There are other delicious dishes from rice such as rice mixed with seafood, vegetables or adding vinegar to make sushi. Rice culture also makes its mark on other quintessential delicacies of Japanese cuisine, including sake and sweets. Ms Emily, Export Sales Whatsapp: +84 38 5707 168 Email: sales.vinaoneglobal@gmail.com

  Is Japanese rice the same as sticky rice? What kind of rice is sushi rice? Is sushi rice the same as regular Japanese rice? It is not a surprise that there is a lot of confusion around types of rice and cooking rice. Three Main Classifications of Rice In general, the rice varieties can be classified into 3 groups: long-grain, medium-grain, and short-grain – based on their length-to-width ratio when cooked. 1. Long-grain rice The grains of long-grain rice can be recognized immediately by its lengthy and cylindrical-shaped appearance. They are roughly 4-5 times as long as they are wide, and they are the most commonly used rice. When cooked, the rice stays fluffy yet firm, and the grains are separated and it is not sticky at all. 2. Medium-grain rice Medium-grain rice is usually about 2-3 times longer than it is wide. When cooked, the grains are tender, moist, slightly chewy and they tend to stick together a bit. 3. Short-grain rice Short-grain rice is short and plum...