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. Early japonica rice is translucent, with large belly white, few hard grains and poor rice quality. Late japonica rice is white or waxy, with small white belly, many hard grains and excellent quality. The yield of japonica rice is much lower than that of indica rice. Contains a lot of carbohydrates, accounting for about 79%, which is the main source of heat. Japonica rice is the kernel of japonica rice. Its taste is sweet and light, its nature is peaceful, and it is a nourishing thing to eat every day.
Japonica rice can be divided into early, middle and late, with cool in the north and warm in the south; Red japonica heat, white japonica cool; New japonica is hot, and old japonica is cool. Cooking porridge is the most nourishing, suitable for all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is a treasure of rice in China. According to scientists' determination, black rice contains 16 amino acids, trace elements such as iron, molybdenum and zinc, and nutrients such as vitamins B 1 and B 12, and the protein content is 50% higher than that of ordinary rice. Compendium of Materia Medica records that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. Whether cooking porridge or soup, it is a nourishing good product.