Japonica rice facts for kids

Japonica rice grains

Japonica rice growing in Japan

Japonica rice (its scientific name is Oryza sativa subsp. japonica) is one of the two main types of Asian rice. This kind of rice is grown and eaten a lot in East Asia, including countries like China, Japan, and Korea. It first came from Central China, where people started growing it near the Yangtze River about 6,000 to 9,500 years ago.

What Makes It Special?

Japonica rice grains are usually rounder, thicker, and harder than other types of rice. They are also known for being sticky when cooked. This stickiness comes from a special kind of starch called amylopectin, which is found in higher amounts in Japonica rice. The plants themselves are also shorter than other rice plants.

Different Kinds of Japonica Rice

Japonica rice can be sorted into three main groups:

• Temperate japonica: This type grows in cooler places like China, Japan, Korea, Vietnam, and Taiwan.
• Tropical japonica: Also known as 'javanica', this group grows in warmer areas like Indonesia and Madagascar. It was also brought to the Americas long ago.
• Aromatic: This type of Japonica rice has a special smell and taste.

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  Glutinous japonica rice, which is very sticky.

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  Aromatic japonica rice, known for its smell.

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  Black japonica rice.

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  Green japonica rice.

Popular Types of Japonica Rice

Many different kinds of rice fall under the Japonica group. Some popular ones you might have heard of include:

• Arborio rice
• Bhutanese red rice
• Calrose rice
• Carnaroli
• Koshihikari
• Vialone Nano
• Yamada Nishiki

See also

In Spanish: Arroz japonica para niños