Japonica rice ("梗米 "是错误的写法，应写 "粳米 jīng mǐ"[1])is also called "蓬莱米",which has a short, rounded shape and a moderately soft and hard texture, so most of the rice we eat is round. It has a short, rounded shape and a soft, hard texture, so most of the rice we eat is this kind of Japonica rice.

Japonica rice has a straight-chain amylose value of about 16-21, and because of its moderate softness, it is most often used to make rice, sushi and other meals. The "Chihshang Rice" produced in Chihshang Township, Taitung County, Taiwan, is a "Japonica" variety.

Stalked rice

Difference with glutinous rice

Glutinous rice and rice, can also be divided into round-grained glutinous and indica glutinous two varieties, round-grained glutinous shape round and short, so some people call it "round glutinous", indica glutinous long and thin, some people also call it "long glutinous". long and thin, some people also call it "long glutinous". Glutinous rice from the appearance, it is white, opaque particles, unlike rice is translucent! Therefore, in order to distinguish between rice and glutinous rice, it is obvious from the appearance of the color! Because the value of straight-chain amylose in glutinous rice is too low, the viscosity is more sticky, so people do not use glutinous rice as rice to eat, but take it to make a lot of rice food products.