Japonica rice can reduce the intake of carbohydrate, and its taste is moderate, so it is liked by everyone. It is often used as rice or sushi. There are two varieties of japonica rice: early japonica rice and late japonica rice, and they can also be divided into Guangzhou Fat Rice, Northeast Rice and Jiangsu Round Rice.

The varieties of japonica rice are divided into early japonica rice and late japonica rice according to seasons.

Japonica rice is healthier than polished rice, and its viscosity is relatively high. If you cook with japonica rice, the rice yield is low. If there is a large population, it may not be enough to cook a pot of rice, and the viscosity is relatively high. The steamed rice is particularly sticky, so japonica rice is more suitable for sushi. According to the harvest season, japonica rice can be divided into early japonica rice and late japonica rice. The difference between them lies in the size of belly white. The belly white of early japonica rice is larger than that of late japonica rice.

The effect of japonica rice There are more protein and amino acids in japonica rice, which makes it easier for the body to digest and absorb. The nutritional value of japonica rice is more abundant, which is more suitable for the public to eat, sticky, sweet and tastes better. Eating japonica rice often has the effect of moistening the intestines and relaxing bowels, which can promote gastrointestinal peristalsis, increase gastrointestinal motility and nourish the stomach very much. Eating japonica rice often is more nutritious, but also beneficial to qi and blood, with many effects. Japonica rice is suitable for most people, but not for diabetics, because it is a little sweet. Japonica rice is mainly distributed in Northeast China, North China and South Jiangsu. Japonica rice is a kind of rice, which is hard, oval and short. It also has another nickname, Penglai rice, which sounds good.

Japonica rice is divided into northeast rice, pearl rice rice and Jiangsu round rice according to the region. The rice grains are round, short, oval and white. If divided by region, the fat rice in Guangzhou, the northeast rice, the round rice in pearl rice and Jiangsu are all japonica rice. Japonica rice tastes good whether it is cooking or cooking porridge. Young people like to make sushi with japonica rice. As mentioned above, japonica rice is divided into early japonica rice and late japonica rice according to seasons. Late japonica rice is oily, its quality is better than early japonica rice, and its taste is naturally better. Most of the rice in Northeast China is japonica rice, and Panjin rice in Liaoning and Heilongjiang rice are delicious.