Japonica rice is a short Japanese rice variety, sometimes called Sinica rice, which is one of the two major rice varieties in Asia. Japonica rice is widely grown and consumed in China, Japan, South Korea and Taiwan. In Vietnam, it is grown mainly in the provinces of Dong Thap and An Giang.
Japonica rice has a number of characteristics: round, regular, smooth, pearly white, delicate, gentle aroma. When cooked on white and sticky rice, easy to eat even when cooled, the rice grain retains its inherent ductility. Therefore, Japonica is the main food in Japanese meals.
Japonica rice has a higher adhesion than other types of rice due to its higher content of amylopectin. Mainly contains substances such as Gluxit, Lipit, Protein, sugar, vitamins and minerals.
Note: The above information is for reference only.
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| Vietnam Japonica Specifications | |
| Moisture | 14.5% max |
| Foreign matters | 0.5% max |
| Chalky kernels | 3.0% max |
| Damaged kernels | 0.1% max |
| Red and Red Streaked kernels | 0.5% max |
| Yellow kernels | 0.5% max |
| Paddy grain (grains/ 50kgs) | 04 grains/ 50kgs max |
| Average Length of Whole Grain | 4.8 mm |
| Milling degree | Well milled, double polished and sortexed |
| Crop | Current |
