Japonica variety, a staple of the Japanese diet is distinguished by its shorter and plumper appearance. The raw grains are slightly glassy and translucent. Although the grains still separate when cooked, this rice is moist and tender and has a stickier texture in comparison to the long grain rice. The rice absorbs flavours beautifully and resembles qualities of Japanese Koshihikari at an economical price. It is perfect for sushi and other Japanese dishes.