Japanese rice and American rice are genuinely different varieties — substantially distinct genetics, growing conditions, processing methods, and cooking techniques produce results that mainstream ...

Growing up in an Asian-American household, rice had a constant presence at every meal, from breakfast and lunch to dinner and even snacks. Steamed short-grain Japanese rice was always on the dining ...

The two most common varieties are long-grain and short-grain. The cooking period will depend on the type of rice you use. For example, ready-to-heat rice is fully cooked, which means that the ...

Researchers at Hokkaido University have studied japonica rice, a short to medium-grain variety often called Japanese rice, and found that pigmented varieties may offer more health benefits. The team ...

Scientists in Japan are mining DNA to try to make the country’s famous Koshihikari rice resistant to heat, after a broiling summer ravaged the crop. Koshihikari rice has for generations been the pride ...