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

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

Japonica rice is healthier and has higher viscosity than polished rice. 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. 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 the two lies in the size of the belly white. The belly white of early japonica rice is bigger than that of late japonica rice.

The Efficacy of Japonica Rice contains more protein and amino acids, which are more easily digested and absorbed by the human body. Japonica rice is richer in nutritional value, more suitable for the public to eat, sticky, sweet and better in taste. Eating japonica rice regularly has the effect of moistening the intestines and relaxing bowels, which can promote gastrointestinal peristalsis, increase gastrointestinal peristalsis and nourish the stomach very much. Eating japonica rice regularly is more nutritious, and it can also replenish qi and blood, with many effects. Japonica rice is suitable for most people, 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, hard, oval and short. It also has another nickname, Palermo, which sounds good.

Japonica rice is divided into Northeast Rice, pearl rice Rice and Jiangsu Round Rice by region. Rice grains are round, short round, oval and white. If divided by region, the fat rice in Guangzhou, the rice in Northeast China, the round rice in pearl rice and the rice in Jiangsu are all japonica rice. Japonica rice tastes good whether it is cooking or 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, with better quality and better taste than early japonica rice. Northeast rice is mostly japonica rice, and Liaoning Panjin rice and Heilongjiang rice are both delicious.