Japanese rice, or japonica, is defined by its unique DNA — a variety that possesses a delicate balance of sweetness, aroma, and umami. It has been developed over thousands of years to enhance the glossy texture, chewy bite, and rich flavor.

Different Types of Rice
Rice is generally classified by grain size and starch composition. Japonica (short and medium-grain) is sticky and moist. Indica (long-grain) such as basmati rice is aromatic and fluffy, great for dry pilafs. Specialized Italian Arborio (high-starch Italian) is perfect for creamy risotto.

Balance of Texture 
One of the unique characteristics of Japanese rice is its balance in texture — each grain remains plump, tender, and gently sticky without becoming mushy. This is due to its unique starch structure, high in amylopectin, which creates the glossy sticky texture that allows the grains to cling together while remaining individually distinct and firm to the bite, allowing for the rice to hold its shape for onigiri and sushi.

Terroir and Climate
The delicate sweetness and depth of umami characteristics are developed in Japan’s climate and centuries of refined cultivation techniques, enhanced with each region’s unique natural landscape. Cold mountain water, mineral-rich soil, and a climate with hot days and cool evenings creates the depth of flavor of the grain — creating a distinct "terroir" for rice.

Below are some regions and well-known varieties —

The Art of Cultivation
The most important element in creating the best rice lies in the farmers themselves. Along with the right variety and climate, the expertise of the rice farmer makes all the difference in the flavor of the rice. The cultivation of rice is an exercise in extreme precision, reading and working with the natural environment. In the rice paddies, the flow of water is managed depending on the temperature. If a sudden cold snap hits, they deepen the water to insulate the delicate roots. If the sun is too harsh, they circulate fresh mountain water to cool down the plants. Timing for harvesting and the process for drying and sorting require the knowledge and skills typically passed down through generations of farmers who have been carefully nurturing rice in the same area for centuries.

BA_SHO sources premium rice directly from multi-generational family rice farmers across Japan. We invite you to taste the difference of premium, top-grade Japanese rice, with its brilliant shine, aromatic fragrance, and rich umami flavor, grown with care in harmony with nature.

All of BA_SHO’s rice is available outside of Japan, only on BA_SHO.

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