Exploring the 3 Types of Japanese Rice
- Japanese Food
- Last ModifiedJanuary 22, 2025
- rice
Did you know that Japanese rice comes in various types, each suited for a specific purpose? This isn’t about the brand, but rather the unique qualities tailored to different uses. Whether you’re perfecting sushi, brewing sake, or making chewy, delicious mochi, understanding the distinct characteristics of each rice variety is key. In this guide, we’ll explore the different types of Japanese rice and their ideal uses.
The Characteristics of Japanese Rice
Japonica Rice
Japonica rice is characterized by its rounded, oval shape. It is resilient and becomes sticky when boiled. It can also be cooked soft or hard, and has very good balance of consistency, sweetness, and flavor. Global demand is about 20%.
Key Types of Japanese Rice
For Eating
The rice varieties we commonly eat, such as Koshihikari, Akita Komachi, and Hitomebore, are referred to as “Uruchimai” (non-glutinous rice). In kanji, it is written as “粳米” (uruchimai).
“Uruchimai” contains approximately 20% amylose and 80% amylopectin. The lower the amylose content, the stickier the rice, making it closer to glutinous rice.
The color is semi-transparent.
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For Mochi Making
Glutinous rice, as the name suggests, is used to make mochi, and it is written in kanji as “糯米” (mochimai).
Glutinous rice contains no amylose, and almost 100% of it is made up of amylopectin.
The color is opaque and white.
For Sake Brewing
Sake rice is officially referred to as “brewing rice” or “sake brewing rice”. and as the name suggests, it is rice suited for sake brewing. Although it belongs to the same category as the “Uruchimai” (non-glutinous rice) that we commonly eat, it has significantly different characteristics.
Sake rice has a white, cloudy area in the center of the grain called the “Shinpaku” (heart white), and the higher the occurrence of this Shinpaku, the better the sake rice is considered to be. Rice with Shinpaku tends to crack during water absorption, and these cracks allow koji mold to enter, which is essential for sake brewing.
The reason rice is polished is that the outer layers of the grain contain proteins and fats, which can contribute to off-flavors and interfere with the distinctive aroma of sake. Therefore, sake rice needs to be polished more than regular uruchimai. It is also said that the polishing ratio affects the color, with a lower polishing ratio resulting in a cleaner, more refined appearance.
Check Out Our Rice Product!
Have you discovered about the difference of Japanese rice? It is interesting that there is not only the rice which is for eating but also there is the rice which is for Sake brewing. By being aware of those differences, you will feel the taste of rice better.
Also, we are providing some rice products. Here is the product page, don’t forget to find it and get our quality Japonica rice!
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