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What Is Japanese Rice? Types, Koshihikari & Short-Grain Rice Explained

Japanese rice generally refers to Japonica rice commonly grown and eaten in Japan. The grains are typically short and rounded, and when cooked they become soft, moist and naturally cohesive, with more stickiness than many long-grain rice types.

That texture is one reason Japanese rice works particularly well for everyday rice bowls, sushi, onigiri and donburi. However, Japanese rice is not one single variety, and ordinary Japanese table rice is also not the same as glutinous or sticky rice.

This guide explains what Japanese rice is, what short grain rice and Japonica mean, why Japanese rice is sticky, how it differs from long-grain rice, what Koshihikari is, and how to choose rice for popular Japanese dishes.

Japanese Rice at a Glance

  • Rice commonly eaten in Japan is mainly Japonica rice.
  • Japonica rice is typically short, rounded and naturally cohesive when cooked.
  • Japanese short grain rice is generally softer and stickier than many long-grain Indica rice types.
  • The stickiness of rice is influenced by its starch composition, particularly the balance of amylose and amylopectin.
  • Japanese table rice is usually non-glutinous rice; it is different from glutinous rice used for mochi and sekihan.
  • Koshihikari is one of Japan’s best-known rice varieties and is valued for its sweetness, stickiness and eating quality after cooling.
  • When buying Japanese rice in the UK, check the country of origin, rice variety, milling information and pack size.

Sources: Japan’s National Agriculture and Food Research Organization (NARO) describes Japonica rice commonly eaten in Japan as round-grained, soft and sticky when cooked. MAFF also explains that Japonica is short and round, while its lower amylose content contributes to a stickier cooked texture than Indica rice. View NARO’s explanation / View MAFF’s WASHOKU rice guide

■ What Is Japanese Rice?

Japanese rice usually refers to the Japonica rice varieties that form the basis of everyday cooked rice in Japan. Compared with many long-grain rice types, the grains are shorter and rounder, and cooked Japanese rice has a softer, more cohesive texture.

NARO explains that Japonica rice is the main type eaten in Japan and Korea, describing it as round-grained, soft and sticky after cooking. This texture makes it well suited to Japanese dishes in which rice is eaten with chopsticks or shaped, such as onigiri.

However, “Japanese rice” is a broad category rather than one single flavour or texture. Japan grows many rice varieties, and eating quality can differ according to variety, growing region, climate, cultivation, storage, milling and cooking method.

Sources: NARO explains the basic characteristics of Japonica rice eaten in Japan, while MAFF notes that rice eating quality is influenced by variety, origin, climate, cultivation, storage, milling and cooking. View NARO / View MAFF’s rice-quality guidance

■ What Is Japonica Rice?

Japonica is one of the major rice types grown around the world and is the rice type most closely associated with everyday Japanese food.

MAFF describes Japonica as a short, round rice widely eaten in Japan. NARO similarly contrasts it with Indica rice: Japonica grains are rounder and cook soft and sticky, while Indica grains are generally longer and cook with less stickiness.

Japonica rice is not exclusive to Japan. It is also cultivated in other parts of East Asia and elsewhere. So if you specifically want rice grown in Japan, check the product’s country of origin rather than relying only on the word “Japonica”.

Japanese rice vs Japanese-grown rice

“Japanese rice” can describe a Japanese-style rice type, while “Product of Japan” refers to origin. If origin matters to you, look for the country of origin as well as the variety name.

■ Is Japanese Rice Short-Grain Rice?

Most rice traditionally eaten in Japan is short and rounded Japonica rice, which is why the terms “Japanese rice” and “Japanese short grain rice” are often closely associated.

The phrase short grain rice refers to the shape of the grain. Japanese Japonica rice is generally shorter and rounder than long-grain rice, although not every rice cultivated in Japan has exactly the same grain dimensions or cooking characteristics.

For everyday shopping, “Japanese short-grain rice” is a useful description when you want the soft, cohesive texture associated with Japanese meals, sushi, onigiri and rice bowls.

Source: MAFF describes Japonica as a short, round rice widely eaten in Japan, while NARO describes it as round-grained and sticky when cooked. View MAFF / View NARO

■ Why Is Japanese Rice Sticky?

The texture of Japanese rice is strongly influenced by the starch in the grain, particularly amylose and amylopectin.

MAFF explains that ordinary Japanese rice contains around 20% amylose, while Indica rice can contain around 30–35%. In general, the higher the amylose content, the firmer and less sticky the cooked rice tends to be.

Starch Characteristic Typical Effect on Cooked Rice
Higher amylose Generally firmer and less sticky
Lower amylose Generally softer and more cohesive

This does not mean amylose alone determines whether rice tastes good. MAFF notes that rice quality is also influenced by variety, protein content, cultivation, storage, milling and cooking conditions.

Source: MAFF explains that rice starch contains amylose and amylopectin, and that higher amylose content is associated with harder, less sticky cooked rice. View MAFF’s explanation of rice eating quality

■ Japanese Rice vs Long-Grain Rice

Japanese rice and long-grain rice differ in grain shape, cooked texture and the dishes they naturally suit.

Japanese Japonica Rice Long-Grain Rice / Typical Indica
Grain shape Shorter and rounder Longer and slimmer
Cooked texture Soft and cohesive Grains tend to remain more separate
Stickiness Generally higher Generally lower
Examples of suitable dishes Everyday Japanese rice, sushi, onigiri and donburi Pilaf, paella, Indian-style curries and dishes where separate grains are preferred

NARO explains that Indica rice is generally long-grained and less sticky when cooked, and that its characteristics work well in dishes such as pilaf, paella and Indian curry.

Neither rice type is inherently “better”. The more useful question is which texture suits the dish you want to make.

Source: NARO compares Japonica and Indica rice by grain shape, cooked stickiness and suitable dishes. View NARO’s comparison

■ Is Japanese Rice the Same as Sticky or Glutinous Rice?

No. Ordinary Japanese table rice can be sticky when cooked, but it is not the same as glutinous rice, also called sticky rice.

Japanese people usually eat non-glutinous rice, or uruchimai, for everyday meals. Glutinous rice, or mochigome, is used for foods such as mochi and sekihan.

MAFF explains that the starch in non-glutinous rice contains amylose and amylopectin in a ratio of roughly 2:8, while glutinous rice is composed almost entirely of amylopectin. This is why glutinous rice has a much stronger sticky, elastic texture.

Japanese Table Rice Glutinous / Sticky Rice
Japanese term Uruchimai Mochigome
Starch Contains amylose and amylopectin Almost entirely amylopectin
Texture Soft and cohesive Much stickier and more elastic
Typical uses Everyday rice, sushi, onigiri, donburi Mochi, sekihan and other glutinous-rice dishes

So if you see the search phrase “Japanese sticky rice”, it is important to distinguish between ordinary Japanese rice that happens to be sticky when cooked and true glutinous rice.

Source: MAFF explains the difference between non-glutinous rice eaten for everyday meals and glutinous rice used for mochi and sekihan. View MAFF’s WASHOKU rice guide

■ What Are the Main Japanese Rice Varieties?

Japan has developed a large number of rice varieties suited to different regions, climates and uses. MAFF notes that more than 500 varieties have been developed when staple-food rice, sake rice and other uses are considered together.

Names you may come across include:

Rather than assuming all Japanese rice tastes the same, it is worth comparing varieties and origins to find the texture you prefer.

Source: MAFF describes the wide range of rice varieties developed across Japan and highlights Koshihikari and many later regional varieties. View MAFF’s overview of Japanese rice varieties

■ What Is Koshihikari Rice?

Koshihikari is one of Japan’s best-known rice varieties. MAFF states that it was created in Fukui Prefecture in 1956 and became widely popular because of its strong sweetness and stickiness and because it remains enjoyable after cooling.

Those characteristics make Koshihikari suitable for everyday Japanese meals as well as dishes that may be eaten after the rice has cooled, such as onigiri and bento.

Is Koshihikari Japanese rice?

Yes. Koshihikari is a Japanese rice variety. However, Koshihikari can be grown in different regions, so check the country and prefecture of origin if provenance is important to you.

Source: MAFF describes Koshihikari as a variety created in 1956, recognised for strong sweetness and stickiness and for remaining enjoyable when cool. View MAFF’s Koshihikari overview

■ Which Japanese Rice Should You Choose?

The best Japanese rice for you depends less on finding one universally “best” variety and more on the texture and dishes you enjoy.

For Classic Sweetness and Stickiness

Koshihikari is a useful place to start if you want a well-known Japanese variety with pronounced sweetness and stickiness.

For a Large-Grain, Chewy Texture

Nijinokirameki is worth exploring if you want a newer Japanese variety with large grains and a satisfyingly cohesive texture.

For Exploring Japanese Rice

Try rice from different prefectures and varieties, then compare aroma, firmness, stickiness and how the rice tastes after cooling.

■ Which Rice Is Best for Sushi, Onigiri and Donburi?

Different Japanese dishes place slightly different demands on cooked rice. The table below focuses on the texture to look for, rather than claiming that one variety is always best.

Dish What to Look For
Sushi Rice that remains cohesive after seasoning while still retaining a pleasant grain texture.
Onigiri Rice with enough natural cohesion to hold its shape when gently formed.
Donburi Soft Japanese rice that pairs well with sauces, toppings and juices without immediately falling apart.
Japanese Curry Rice with enough structure to sit alongside a thick Japanese curry sauce.
Bento Rice that remains pleasant in texture after cooling.

Is “Sushi Rice” a Rice Variety?

“Sushi rice” is not one single botanical rice variety. In English, the term may refer either to Japanese-style rice suitable for sushi or to cooked rice that has already been seasoned with sushi vinegar.

If you want to compare rice products, check the variety, origin and grain type rather than relying only on the words “sushi rice”.

Recommended Japanese Rice to Explore

Ubara Japanese White Rice 5kg, Nijinokirameki rice from Japan

Ubara Japanese White Rice 5kg — Nijinokirameki

A Japanese white rice from Ibaraki made with the Nijinokirameki variety. Yutaka’s product information describes it as large-grained, glossy, chewy and naturally sweet, with strong stickiness.

Good choice for: everyday Japanese meals, rice bowls and onigiri when you enjoy a chewy, cohesive texture.

View Ubara Nijinokirameki Rice
Premium Nagano Koshihikari 1kg - Milled in London

Premium Nagano Koshihikari 1kg — Milled in London

Japanese Koshihikari from Nagano Prefecture. The product is made with 100% rice from Japan and is milled in London as part of Yutaka’s premium Japanese rice range.

Good choice for: anyone who wants to explore a classic Japanese rice variety known for sweetness, stickiness and a glossy cooked appearance.

View Nagano Koshihikari

Product availability, packaging and specifications can change. Please check the latest product page before ordering.

■ How Do You Cook Japanese Rice?

Japanese rice is typically measured accurately, washed gently, soaked before cooking, cooked with measured water and then rested before fluffing.

For a detailed stove-top method based on guidance from Japan’s Ministry of Agriculture, Forestry and Fisheries, see our step-by-step guide covering water quantity, washing, soaking, heat and resting.

How to Cook Japanese Rice on the Stove

■ How Should You Store Japanese Rice?

Uncooked rice should generally be protected from heat, humidity, direct sunlight and strong odours. Use an appropriate container and always follow the storage instructions on the product packaging.

Cooked rice requires different handling from uncooked rice, particularly from a food-safety perspective. For a dedicated guide to keeping rice fresh and storing it correctly, see our rice storage article.

How to Store Rice

■ Where Can You Buy Japanese Rice in the UK?

Japanese rice is available in the UK through specialist Japanese food retailers and selected supermarkets. When comparing products, look beyond the front-of-pack name and check:

  • Country of origin
  • Rice variety, such as Koshihikari or Nijinokirameki
  • Region or prefecture, when provided
  • White, brown or other rice type
  • Milling information
  • Pack size

If you specifically want rice grown in Japan, check that the country of origin is listed as Japan.

Shop Japanese Rice Explore Premium Japanese Rice Milled in London

■ Frequently Asked Questions About Japanese Rice

What is Japanese rice?

Japanese rice generally refers to Japonica rice varieties commonly grown and eaten in Japan. The grains are usually short and rounded, and cooked Japanese rice is known for its soft, cohesive texture and natural stickiness.

Is Japanese rice short-grain rice?

Most rice traditionally eaten in Japan is short and rounded Japonica rice, so Japanese rice is closely associated with short-grain rice. However, not every rice cultivated in Japan has exactly the same grain characteristics.

What is Japonica rice?

Japonica is a major rice type widely eaten in Japan. MAFF describes it as short and round, while NARO notes that it cooks soft and sticky compared with typical long-grain Indica rice.

Why is Japanese rice sticky?

Starch composition plays an important role. MAFF explains that rice with a lower amylose content generally cooks softer and stickier, while higher-amylose rice tends to be firmer and less sticky.

Is Japanese rice the same as sticky rice?

No. Everyday Japanese table rice is normally non-glutinous rice, or uruchimai. Glutinous rice, or mochigome, is much stickier and is used for foods such as mochi and sekihan.

What is Koshihikari rice?

Koshihikari is one of Japan’s best-known rice varieties. MAFF describes it as having strong sweetness and stickiness and notes that it remains enjoyable after cooling.

Is Japanese rice the same as sushi rice?

Not necessarily. Japanese rice is a broad rice category, while “sushi rice” may mean Japanese-style rice suitable for sushi or cooked rice that has already been seasoned with sushi vinegar.

Which Japanese rice is best for onigiri?

Look for Japanese rice with enough natural cohesion to hold its shape when gently formed. Varieties differ in sweetness, firmness and stickiness, so the best choice also depends on your preferred texture.

Can you use Japanese rice for curry?

Yes. Japanese rice works particularly well with Japanese curry because its soft, cohesive texture pairs well with the thick curry sauce.

How do you cook Japanese rice?

Japanese rice is normally measured, washed, soaked, cooked with measured water, rested and then gently fluffed. See Yutaka’s detailed stove-top cooking guide for a full method.

Where can I buy Japanese rice in the UK?

Japanese rice is available from specialist Japanese food retailers and selected supermarkets in the UK. If you specifically want rice grown in Japan, check the country of origin as well as the variety and product name.

■ Understanding Japanese Rice Makes It Easier to Choose the Right Rice

Japanese rice is more than one product or one variety. The rice traditionally eaten in Japan is mainly short, rounded Japonica rice, known for a soft and naturally cohesive cooked texture.

Within that broad category, varieties such as Koshihikari and Nijinokirameki offer different eating experiences, while rice choice also depends on how you plan to use it.

A useful way to explore Japanese rice is:

understand the rice type → compare varieties and origins → choose for the dish → cook it correctly → store it properly.

Start with the texture and dishes you enjoy most, then compare Japanese rice varieties to discover your preferred balance of sweetness, firmness and stickiness.

Browse Japanese Rice

Related Articles

■ Sources

  • National Agriculture and Food Research Organization (NARO) — Japanese Rice and Foreign Rice

    Explanation of Japonica and Indica rice, including grain shape, cooked texture and dishes suited to each rice type.

    View NARO’s rice guide
  • Ministry of Agriculture, Forestry and Fisheries (MAFF) — WASHOKU: Rice and Japanese Food Culture

    Information on Japonica and Indica rice, amylose and amylopectin, and the difference between non-glutinous and glutinous rice.

    View the MAFF WASHOKU guide
  • Ministry of Agriculture, Forestry and Fisheries (MAFF) — Physicochemical Evaluation of Rice Eating Quality

    Information on factors that influence rice eating quality and the relationship between amylose content, firmness and stickiness.

    View MAFF’s rice-quality information
  • Ministry of Agriculture, Forestry and Fisheries (MAFF) — Japanese Rice Varieties

    Overview of rice varieties developed in Japan and background on Koshihikari, including its sweetness, stickiness and eating quality after cooling.

    View MAFF’s Japanese rice variety guide
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