Japonica round rice

Features:
Japonica rice has short, round grains with a high starch content, which gives it a sticky texture after cooking. The grains are soft and tender, with a subtle flavor that allows it to pair well with both savory and sweet dishes. Unlike long-grain varieties, Japonica rice retains moisture and becomes sticky, which is key for dishes like sushi, rice balls, and certain Asian desserts

Usage:
Japonica rice is predominantly used in East Asian cooking, particularly in Japan, Korea, and parts of China. It is the rice of choice for sushi, rice bowls, and mochi (rice cakes). In Vietnam, it’s gaining popularity for similar applications and is used in traditional sticky rice dishes and desserts. The high starch content makes it ideal for recipes where a cohesive texture is needed

Popularity:
Though Japonica rice is traditionally associated with Japan and Korea, it is also grown in Vietnam, where it is becoming increasingly popular in both local and export markets. In Vietnam, it is used in sticky rice dishes and rice paper production. In India, Japonica is less commonly grown, but round rice varieties, such as Sona Masuri, are used in similar ways, particularly for South Indian dishes like pongal and idli

Price:
Japonica rice is generally more expensive than long-grain varieties like Jasmine or Basmati due to its specific usage and cultivation requirements. It is priced similarly to other specialty rice varieties, especially those used in traditional dishes like sushi or desserts

Similar Varieties:
In Vietnam, round-grain rice varieties include Vietnamese Sticky Rice (Glutinous Rice), which has a similar sticky texture but is used more for traditional sticky rice dishes and desserts. In India, short-grain rice varieties like Sona Masuri are comparable in size but are less sticky than Japonica rice

- Grain Characteristics:
Japonica rice from Vietnam is traditionally used for sticky rice dishes, while in India, round rice varieties like Sona Masuri are not as sticky and are more commonly used in South Indian meals like pongal or idli. The Vietnamese Japonica rice has a higher starch content, resulting in a much stickier texture compared to its Indian counterparts

- Usage:
Japonica rice is primarily used for sushi and sticky rice dishes in East Asian and Southeast Asian cuisines. In contrast, round rice from India, such as Sona Masuri, is often used for non-sticky dishes and light curries, making it more versatile in Indian cooking. In Vietnam, Japonica rice is specifically sought after for dishes that require a sticky consistency, much like glutinous rice

- Price Comparison:
Japonica rice tends to be priced higher due to its specific texture and limited cultivation outside Japan and select Southeast Asian regions. Indian round rice varieties like Sona Masuri are typically more affordable as they are more widely cultivated and used for everyday meals