Japonica rice is a type of rice and a common staple food. It is cultivated throughout China and has a cultivation history of more than 6,900 years. It is one of the specialties of Chinese food culture. Mainly produced in Northeast China. Japonica rice is rice made from japonica-type non-waxy rice. Rice 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 two. The color is waxy white, transparent or translucent. The texture is hard and tough. It is sticky and oily after cooking. , soft and delicious, but the rice yield is low. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, has larger white belly, fewer hard grains, and poor rice quality. Late japonica rice is white or waxy white, with small belly white, many hard grains, and high quality. The yield of japonica rice is much lower than that of indica rice. Contains a large amount of carbohydrates, about 79%, which is the main source of calories. Japonica rice is the seed kernel of japonica rice. Its taste is sweet and light, its nature is peaceful, and it is a nourishing food when consumed daily.

Japonica rice is relatively thick and short, and is called "fat rice" by Cantonese people. The cooked porridge and rice are relatively soft. Common Northeastern rice, pearl rice, and Jiangsu round rice are all japonica rice.

Japonica rice can be divided into early, middle and late types. Northern japonica is cool and southern japonica is warm; red japonica is hot and white japonica is cool; new japonica is hot and old japonica is cool. Cooking porridge is the most nourishing and suitable for people of all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is a treasure among Chinese rice. According to scientists, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum, zinc, and nutrients such as vitamins B1 and B12. The protein content is 50% higher than that of ordinary rice. "Compendium of Materia Medica" records: Black rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation. Whether cooking porridge or making soup, it is a good nourishing food.