Japonica rice is Japonica rice, a kind of rice, pronounced jīng, mǐ.

Introduction of Japonica rice: it is also called Japonica corn rice, etc., corresponding to indica rice. Japonica rice has been used as food in China for at least 2,000 years, and its medicinal use was first described in "Famous Physicians' Record", with its efficacy as "Mainly benefiting qi, stopping boredom, and stopping ejaculation." Japonica rice is the seed kernel of Japonica rice, also known as paddy rice, which is the finished product of rice grain, and its production process includes hulling, milling, and finishing.

Japonica rice is rich in nutrients and is one of the cereals we are familiar with, as well as one of the main foodstuffs for human beings. According to historical records, the earliest rice growers were the Chinese ancestors in the middle and lower reaches of the Yangtze River. Mainly produced in China's Yellow River basin, northern and northeastern; in the south is distributed in the altitude of 1800 meters above sea level, more cold-resistant, is for the development of mid-latitude and higher altitude areas to form a subspecies.

Japonica rice contains a lot of carbohydrates, accounting for about 79%, is the main source of calories. Japonica rice is rich in protein, fat, calcium, phosphorus, iron and B vitamins and other nutrients, has the role of nourishing yin and fluid, eliminating boredom and quenching thirst, strengthening the spleen and stomach, and replenishing the lungs and qi.

Li Shizhen said: Japonica rice harvested in June and July for the early Japonica, can only be used to feed the hungry, August and September harvested for the late Japonica, October harvested for the late Japonica. Cold climate in the north, Japonica more cool, August and September can be collected into the medicine. The southern climate is hot, Japonica sex more warm, only October late rice cool can be used in medicine.