Japonica rice

The examples and perspective in this article may not represent a worldwide view of the subject. You may , discuss the issue on the talk page, or create a new article, as appropriate. (February 2017) (Learn how and when to remove this template message)

This article needs attention from an expert in Agriculture, East Asia or Food and drink. Please add a reason or a talk parameter to this template to explain the issue with the article. WikiProject Agriculture, WikiProject East Asia or WikiProject Food and drink may be able to help recruit an expert. (February 2017)

Japonica rice grains

Japonica rice growing in Japan

Japonica rice (O. sativa subsp. japonica), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other regions indica rice [ja] is the dominant type of rice. Japonica rice originated from Central China, where it was first domesticated along the Yangtze River basin approximately 9,500 to 6,000 years ago.^[1][2][3]

Characteristics[]

Japonica rice grains are rounder, thicker, and harder, compared to longer, thinner, and fluffier indica rice grains. Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose.^[4] Japonica rice plants are shorter than indica rice plants.^{[citation needed]}

Classification[]

Japonica rice can be classified into three subgroups, 'temperate japonica',^[5] 'tropical japonica' (also known as 'javanica',  [ja]),^[6][7] and 'aromatic'.^[8] Temperate japonica is cultivated in East Asia (China, Japan, Korea, Vietnam, and Taiwan), while tropical japonica is in Indonesia, Madagascar, and also the Americas where it was brought to with slave trade.^[9]

• 

  Glutinous japonica rice

• 

  Aromatic japonica rice

• 

  Black japonica rice

• 

  Green japonica rice

Cultivars[]

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

See also[]

• Japanese rice

References[]