ok.

in terms of taste, it can make the cooked grains clear, look slender, taste not too sticky, and have a strong taste, and the fragrance is obvious after eating.

japonica rice is a common staple food of rice. It has been cultivated all over China for more than 6,911 years, and it is one of the specialties of China's food culture. Mainly produced in the northeast of China. Japonica rice is rice made by grinding japonica non-waxy rice. Generally, the rice grains are oval or round, plump and plump, with a nearly round cross-section, the ratio of length to width less than two, waxy white in color, transparent or translucent, hard and tough in texture, sticky and oily after cooking, soft and delicious, but low in rice yield. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season.