JAPONICA
Grain Shape
Japonica rice grains are typically short to medium in length. The grains are plump and round, with a slightly sticky
texture when cooked.
Texture
Japonica rice is known for its sticky and soft texture when cooked, making it ideal for dishes that require rice to clump
together, such as sushi, onigiri, and various East Asian rice dishes.
Climate Adaptation
Japonica rice is primarily grown in temperate regions, particularly in East Asia (Japan, Korea, Taiwan, and parts of
China) and Northern Italy. It thrives in cooler climates compared to Indica rice, which is grown in tropical regions.
Aroma and Flavor
Japonica rice has a mild aroma and a slightly sweet flavor, making it versatile for use in both savory and sweet
dishes.
Culinary Uses
Due to its stickiness, Japonica rice is favored in Japanese cuisine for making sushi, mochi, and rice balls. It is also
popular in Korean dishes like bibimbap and rice cakes.
FRAGRANT RICE
Grain Shape
Taiwan fragrant rice has small, slender grains that are crystal-clear in appearance. When cooked, the grains are
uniformly distinct.
Texture
Cooked Taiwan fragrant rice has excellent stickiness and elasticity. It retains the integrity of each grain while also
providing a slightly chewy texture.
Aroma and Flavor
Taiwan fragrant rice is renowned for its rich taro-like aroma. During cooking, this unique fragrance fills the air, adding
a rich flavor to the entire dish. Its aroma is comparable to that of Japanese Koshihikari rice.
Culinary Uses
Taiwan fragrant rice is ideal for making porridge, as it maintains distinct grains while still holding enough stickiness. It
is also well-suited for making fried rice and as a base for curry and other dishes.
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