Japanese Rice

The type of Japanese rice that you would commonly find in restaurants in the USA is called “uruchimai” or “ ordinary rice.” It is a short-grain white rice that is commonly used in Japanese cooking.

Japanese rice is known for its sticky texture, which is a result of the high starch content and the way the rice is milled and cooked. The rice grains are short, round, and plump, and they have a white, opaque center when cooked.

Compared to other types of rice, such as long-grain rice or brown rice, Japanese rice has a higher proportion of amylopectin, a type of starch, which gives it its sticky texture. It also has a lower proportion of amylose, another type of starch, which makes it less prone to becoming mushy.

Japanese rice is typically rinsed before cooking to remove excess starch and to improve the texture of the cooked rice. It is usually cooked with a ratio of 1.5 to 2 cups of water to 1 cup of rice, and it is steamed until the water is fully absorbed and the rice is tender.

Japanese rice is a versatile ingredient that is used in a variety of dishes, such as sushi, rice balls (onigiri), and rice porridge (okayu). It is also often served as a side dish with Japanese meals.

I hope this helps! Let me know if you have any other questions.