Husking the Origins of Japanese Rice Varieties

No food staple makes as much of an impact as rice in Asia. Markedly true for some countries more than others, rice has profoundly influenced the culinary landscape for the Japanese since it arrived on their shores over 3,000 years ago. Approximately 93 percent of Japanese people include rice in at least one meal each day. 

Whether moulded into a neat triangle, served alongside a steaming bowl of miso soup, or hiding beneath a lavish arrangement of fried chicken cutlet, rice is such a keystone of Japanese culture that it was once used as a form of currency. Uncover the historical background of rice, explore various rice varieties, and discover which ones are a hit in your favourite Japanese dishes.

A Brief History of Rice in Japan

With a cultivation history spanning over 10,000 years, rice first originated in Eastern Asia before making its way to Japan from China or Korea. It’s believed that rice agriculture began in Japan during the Jomon era, particularly in Kyushu. The island is home to the earliest documented site of rice cultivation, with findings at the Itazuke archaeological site in Fukuoka Prefecture revealing rice paddy fields dating back about 2,400 years. From Kyushu, rice growing spread to other islands, eventually becoming an integral part of Japanese culture.

The introduction of rice marked a notable transition from Japan’s hunter-gatherer lifestyle to a rice-farming one. The labour-intensive nature of rice cultivation invited the concept of collective farming, leading to community groups known as Yui (結). During the Nara Period, rice became central to Japan’s economy, even functioning as currency for samurai and feudal lords. This system is said to have laid the groundwork for modern banking in Japan. The use of rice as a form of payment continued until the Meiji Period, when the yen was introduced. 

Afterwards, rice remained a valuable commodity in Japan due to its easy preservation and the country’s favourable climate for its cultivation, making its mark as a historically and culturally significant food staple embedded in many of the country’s most iconic dishes.

Rice Types by Colour and Composition

One of the most distinguishing features of rice is its colour. Each type has its own set of characteristics and composition, which can be influenced by its processing and, in some cases, the blend of different grains.

White Rice, a Classic Choice

White rice, or hakumai (白米), is Japan’s go-to rice. This rice is milled and polished to strip away the husk, bran and germ, leaving just the soft, absorbent and slightly sweet endosperm. While it’s not as packed with nutrients as its unpolished counterparts, it’s the prime match for sushi and most everyday Japanese dishes. 

White rice may be a staple for the majority of the Japanese population today, but as much as it’s coveted, it wasn’t always accessible to people back in the day. During the Edo Period, it was a luxury reserved for aristocrats. Even as recently as 1962, people were still consuming just 325 grams of rice a day.

Brown Rice, the Whole Grain Advantage

Unlike white rice, brown rice, also known as genmai (玄米), is eaten with the bran and germ attached, making it a whole grain. This gives it a chewier texture and a subtle, nutty flavour. It also means you’ll need to cook it for longer — about twice as long as white rice — due to its tougher texture. However, brown rice is a solid choice for those seeking healthier alternatives. It’s packed with fibre, antioxidants, minerals and vitamins, and a favourite among health-conscious eaters.

Multigrain Rice, a Nutritious Blend

Multigrain rice exists in numerous varieties, simply referring to a mix of white or brown rice combined with other grains. Beans and legumes are sometimes included as well. Common combinations feature grains like barley, oats, quinoa, brown rice and wild rice, each contributing unique flavours, textures, colours and nutrients. In Japan, multigrain rice is often named based on the number of grains in the blend, for example juhachikoku (十八穀) consisting of 18 grain types.

Glutinous Rice, the Sticky Staple

Glutinous rice, called mochigome (糯米) in Japanese, is commonly used for making rice cakes and traditional sweets like wagashi. Renowned for its stickiness and sweetness, it’s steamed and prepared in small quantities, as it’s closely associated with special occasions and confections. Dense and satiating, glutinous rice is the second most popular rice type in Japan.

Rice Types by Grain Size

Apart from their colour and composition, rice can also be classified by grain size: short-grain, medium-grain and long-grain. Each type is used differently depending on the dish and its desired texture. 

Short-Grain Rice

Short-grain rice is often the preferred choice for Japanese cuisine. When a recipe calls for “Japanese rice”, short-grain rice is usually a reliable selection. This type is typically uruchimai (eating rice) or mochigome (glutinous rice). Uruchimai, the most widely used rice, is easily recognisable by its plump shape and soft texture. Its stickiness makes it easy to pick up with chopsticks and shape into balls. Among uruchimai varieties, Koshihikari is especially renowned as a premium Japonica grain for its exceptional nutrient and flavour profile. Other popular varieties include Nanatsuboshi, Akitakomachi, and Tsuyahime.

Medium-Grain Rice

Medium-grain rice, sometimes referred to as regular rice, is commonly used in many Asian cuisines. It measures about two to three times its width and is less starchy compared to short-grain rice. When cooked, medium-grain rice is moist and tender but does not clump together. It provides a balance between the fluffiness of long-grain rice and the stickiness of short-grain rice, making it ideal for dishes such as paella and risotto. Varieties like Calrose, Nishiki, and Bomba are examples of medium-grain rice.

Long-Grain Rice

Lastly, long-grain rice, characterised by its long and slender appearance, is widely acknowledged as one of the easiest grains to cook, as it tends to remain fluffy and separate. At about four to five times longer than its width, long-grain rice is also distinguishable and well-known for varieties such as Basmati, Jasmine and Mexican rice. It’s regularly employed in dishes like pilaf, biryani and even fried rice, but is not commonly used in Japanese cuisine.

Rice to the Occasion

From its ancient roots in Japan to its modern-day culinary prominence, rice continues to play an essential role in Japanese cuisine and culture. Understanding the popular varieties and their associated qualities can deepen our relationship with rice, whether we are appreciating their homely fragrance in delicious rice bowls or their bouncy texture in our favourite sushi. 

At Hanare by Takayama, we use the beloved Koshihikari rice from Niigata — famed for top-notch quality and cultivation methods — in our carefully prepared kamameshi (slow cooked mixed rice). Savour the essence of Japanese cuisine with rice at the heart of your meal. Reserve a table at Hanare, and have a taste of our premium rice and authentic offerings today.