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White rice, brown rice, Kohishikari—there are many Japanese rice options on the market today. How do you know which one to choose? This guide will help you find the perfect variety for your palate. We will discuss the different types of Japanese rice available and how to select the right one for any dish. We'll also provide tips on preparing and cooking Japanese-style rice so that you can enjoy its delicious flavor at home!

From milling style and storage techniques to cooking methods and equipment, there are many factors that can drastically affect the quality of your rice. Within the world of Japanese rice, there are several subtleties that can take a basic rice experience to a 5-star culinary adventure.

Cultivated as far back as 10,000 years ago, rice is one of the world’s most ancient food staples. Originating in Eastern Asia, rice has been an integral part of Japanese culture, history, and cuisine for centuries. It has shaped Japanese landscapes and commerce, its significance spanning beyond a culinary staple to a symbol of evolution and perseverance.

Rice is an undeniable staple of Japanese cuisine, serving as the foundation of several popular dishes all around the country. Most people assume that all rice is the same, however, Japanese rice has its own special characteristics, history, and uses. Today, we’d like to educate everyone more about rice!