Rice, also known as "rice", is divided into three types: japonica rice, indica rice and glutinous rice. Therefore, japonica rice belongs to rice. It is one of the varieties of rice. Japonica rice is relatively thick and short, has strong stickiness and low swelling. Cantonese people call it "fat rice". The cooked porridge and rice are relatively soft. Japonica rice includes: Northeast rice, pearl rice, Jiangsu round rice, etc.

Glutinous rice, often called glutinous rice in the north, is the main raw material for making sticky snacks (such as rice dumplings, eight-treasure porridge, and various desserts) and brewing rice wine. There are two types of glutinous rice, long glutinous rice (indica glutinous rice) and round glutinous rice (japonica glutinous rice). Long glutinous rice has slender grains, pinkish-white, opaque color, and strong stickiness. Round glutinous rice is round and short in shape, white and opaque, has a sweet taste and is slightly less viscous than long glutinous rice.

Japonica rice is mainly produced in Northeast China. The grains are generally oval or round. The rice grains are plump and plump. The cross-section is nearly round. The ratio of length to width is less than 2. The color is waxy white, transparent or Translucent, hard and tough in texture, highly viscous and oily after cooking, soft and delicious, but with low rice yield. Northeastern rice, pearl rice, and Jiangsu round rice are all japonica rice.

The seeds of the gramineous herbaceous plant rice (japonica rice). It is a variety of rice with shorter and rounder grains, stronger stickiness and less swelling. It is cultivated all over our country. There are three harvests: early, middle and late. That is, the ripe fruits are harvested in June, August, September, or October, dried in the sun, and crushed to remove the skin.