Generally speaking, the rice balls you buy are made by professional chefs, and others are professional. The ratio of spices and essence in another rice ball is certain, including the time of steaming rice and the progress of proportional time.

But when we cook at home, it's not casual. There is no standard when you can eat, so the rice balls made at home are not as scattered as those bought, and the rice used at home is different from that used for making rice balls. Generally speaking, short-chain protein rice is needed to make rice balls.

Therefore, the rice balls bought are more delicious than those made at home, which is the reason, because the rice balls bought are generally called indica rice, while in our family, japonica rice is basically used.