Japanese rice (Oryza sativa ssp. japonica), also known as japonica, uruchimai or sushi rice, is a short-grain variety of rice characterized by a unique, somewhat sticky texture. It is a central ingredient in Japanese cuisine.
Japonica is often confused with glutinous rice, although the taste and texture are different; they can be easily distinguished as glutinous rice is opaque when raw. In Japan, glutinous rice is known as mochigome (もち米) and is used for making mochi (餅). Japonica may also be confused with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the stickier, softer Japanese rice.
Read more about Japanese Rice: Cultivation in Japan, Rice Types, Use, Trading, Cultivars Grown Outside Japan
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—Ruth Benedict (1887–1948)
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—Alice Caldwell Rice (1870–1942)