Vietnamese rice-based agriculture has been a staple in the country’s culture for centuries, and rice remains a primary food source. Today, Vietnamese consumers are gravitating towards Japanese rice for its superior taste and versatility in preparing dishes like sushi and rice rolls.

1What is Japanese Rice?

Japanese rice grains are short, round, and plump

Japanese rice differs from its Vietnamese counterpart in terms of shape and flavor. Typically, Japanese rice comes in three sizes: long, medium, and short grains. Japanese rice grains are short, round, and plump, and they cook up very fragrant and sticky. Even when the rice is cold, it retains its glossy, sticky, and round consistency.

The round grains are less likely to break, and the rice is packed with nutrients and minerals beneficial to both adults and children’s health. Moreover, Japanese rice is particularly well-suited for making sushi, resulting in a tastier dish than when prepared with other types of rice. For those who enjoy sticky rice, Japanese rice is a must-try due to its exceptional stickiness.

2Types of Japanese Rice We Carry

Vinh Hiển Taiyo Japanese-Style Rice

Vinh Hiển Taiyo Japanese-style rice is characterized by its round and uniform grains. When cooked, the rice is sticky, sweet, and mildly fragrant. This variety belongs to the Japonica family of Japanese rice and is currently cultivated in the Mekong Delta region of Vietnam.

Vinh Hiển Taiyo Japanese-Style Rice

Vinh Hiển Taiyo rice is rich in antioxidants and natural minerals like , which boost energy levels and strengthen the immune system. It is particularly suitable for individuals with asthma, low blood pressure, and cardiovascular issues. Before cooking, soak the rice for 30 minutes. The ideal water-to-rice ratio is 1 cup of rice to 1.2 – 1.3 cups of water. For optimal preservation, store the rice in a cool, dry place away from direct sunlight.

An Gia Japanese-Style Rice

An Gia Japanese-style rice is identifiable by its short, round grains. When cooked, it offers a natural sweetness, a soft texture, and an appealing fragrance. This variety is a Japonica type of Japanese rice grown organically, without chemicals, bleaching agents, artificial flavors, or heavy metals. It meets the HACCP food safety standards.

An Gia Japanese-Style Rice

An Gia rice is ideal for preparing sushi, Japanese dishes, or everyday meals. For optimal cooking results, use a 1:1 water-to-rice ratio. This will ensure the rice is cooked to perfection, with the right amount of stickiness and fragrance.

Ecoba Anh Đào Organic Japanese Rice

Ecoba Anh Đào organic Japanese rice is soft, fragrant, sweet, and sticky when cooked, and it has a uniform expansion characteristic. This rice is a purebred variety grown using a unique traditional method in fertile, clean soil that meets stringent standards. Currently, it is cultivated in Ca Mau province, Vietnam, as the region provides the ideal conditions for this rice variety.

Ecoba Anh Đào Organic Japanese Rice

Rich in minerals and nutrients, Ecoba Anh Đào organic Japanese rice boosts children’s immunity and overall health. This rice has been certified organic and meets food safety standards, ensuring the highest quality for consumers. For optimal cooking, use a 1:2.5 water-to-rice ratio and cook for 15-20 minutes.

Japonica A An Japanese Rice

Japonica A An Japanese rice is known for its stickiness, soft texture, and minimal expansion during cooking. It has an exquisite fragrance and taste, and its stickiness is unmatched. This variety also belongs to the Japonica family and is grown scientifically without growth stimulants.

Japonica A An Japanese Rice

Japonica A An rice boasts international quality certifications, and for optimal cooking, use a 1:1 to 1:1.2 water-to-rice ratio. Store the rice in a cool, dry place, away from direct sunlight, to maintain its quality.

Japanese rice has gained popularity among Vietnamese consumers due to its delicious taste, stickiness, and aroma. We now offer a range of Japanese rice products, providing homemakers with options to create delicious and nutritious meals for their families.

Frequently asked questions

Japanese rice is a short-grain, sticky rice that is commonly used in Japanese cuisine. It has a distinct texture and flavor compared to other types of rice, and is known for its sweetness and chewy texture. The unique characteristics of Japanese rice are due to the climate and soil conditions in which it is grown, as well as the traditional farming methods used in Japan.

There are several types of Japanese rice, including japonica, indica, and tropical japonica. Japonica rice is the most commonly used type in Japanese cuisine and is known for its short, sticky grains. Indica rice has longer grains and is less sticky, while tropical japonica is a more recent variety that is grown in warmer climates.

Japanese rice is available at many supermarkets and specialty stores in Vietnam. One popular store that offers a wide range of Japanese rice varieties is Bach Hoa Xanh. They carry brands such as Kokuho Rose, Akitakomachi, and Nishiki, which are known for their high quality and authentic flavor.

Cooking Japanese rice properly is important to achieve the desired sticky and chewy texture. It is typically cooked with a rice cooker, which ensures consistent results. The rice-to-water ratio is crucial, and it is recommended to use slightly less water than you would for other types of rice. For every cup of Japanese rice, use a little less than 1.5 cups of water.

Japanese rice is incredibly versatile and can be used in a variety of dishes. It is commonly used for sushi, onigiri (rice balls), and as a side dish with main courses. Japanese rice can also be used in desserts, such as sweet rice cakes and mochi ice cream.
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