The truth about sticky Japanese rice

Rice is grown in all prefectures of Japan, and the main paddy fields in Japan are on the plains of the major river basins. Here, a horse stands in a rice paddy before taking part in the Soma Nomaoi festival in Minamisoma, Fukushima Prefecture. Every July, hundreds of people in the district become samurai for three days as part of the Soma Nomaoi festival. Filepic

Among the many rice growing countries in the world, few are so steeped in tradition and yet as modern and efficient as Japan. Rice growing has been part of the Japanese identity for over 2,400 years and remains an important aspect in its diet and culture.

Japan produces Japonica rice, a subspecies of Oryza Sativa (Asian rice). The Japonica is a short plant with narrow, dark green leaves and medium-height tillers. Japonica grains are short and round, do not shatter easily and have low amylose content, making them moist and sticky when cooked. It is found in the cooler zones of the subtropics and in the temperate zones of Japan, China and Korea.