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Japonica rice (''Oryza sativa'' subsp. ''japonica''), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in
East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea ...
, whereas in most other regions is the dominant type of rice. Japonica rice originated from
Central China Central China () is a geographical and a loosely defined cultural region that includes the provinces of Henan, Hubei and Hunan. Jiangxi is sometimes also regarded to be part of this region. Central China is now officially part of South Cent ...
, where it was first domesticated along the
Yangtze River basin The Yangtze or Yangzi ( or ; ) is the longest river in Asia, the third-longest in the world, and the longest in the world to flow entirely within one country. It rises at Jari Hill in the Tanggula Mountains (Tibetan Plateau) and flows ...
approximately 9,500 to 6,000 years ago.


Characteristics

Japonica rice grains are rounder, thicker, and harder, compared to longer, thinner, and fluffier indica rice grains. Japonica rice is also stickier due to the higher content of
amylopectin Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. It is one of the two components of starch, the other being amylose. Plants store starch within specialized organelles called amyloplas ...
, whereas indica rice starch consists of less amylopectin and more
amylose Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose ...
. Japonica rice plants are shorter than indica rice plants.


Classification

Japonica rice can be classified into three subgroups, 'temperate japonica', 'tropical japonica' (also known as 'javanica', ), and 'aromatic'. Temperate japonica is cultivated in East Asia (China, Japan, Korea, Vietnam, and Taiwan), while tropical japonica is in
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...
,
Madagascar Madagascar (; mg, Madagasikara, ), officially the Republic of Madagascar ( mg, Repoblikan'i Madagasikara, links=no, ; french: République de Madagascar), is an island country in the Indian Ocean, approximately off the coast of East Afric ...
, and also the
Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North America, North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. ...
where it was brought to with slave trade.松尾 弌之. (2009).“「アメリカ50州」の秘密 “ レッカ社 File:Chapssal (glutinous rice).jpg, Glutinous japonica rice File:Korean aromatic rice.png,
Aromatic In chemistry, aromaticity is a chemical property of cyclic ( ring-shaped), ''typically'' planar (flat) molecular structures with pi bonds in resonance (those containing delocalized electrons) that gives increased stability compared to satur ...
japonica rice File:Black rice.jpg,
Black Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white ha ...
japonica rice File:Green rice.jpg, Green japonica rice


Cultivars

* Arborio rice *
Bhutanese red rice Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is l ...
*
Calrose rice Calrose is a medium grain rice variety, notable for being the founding variety of the California rice industry. History Calrose (USDA # C.I. 8988) originated from and was developed at the Rice Experiment Station near Biggs, California, and releas ...
*
Carnaroli Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer textur ...
*
Koshihikari is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. ''Koshihikari'' was first created in 1956 by combining 2 different strains of ''Nourin No.1'' and ''Nourin No.22'' at the Fukui Prefectur ...
* Vialone Nano * Yamada Nishiki


See also

*
Japanese rice Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (''uruchimai'') and glutinous rice (''mochigome''). Ordinary Japanese rice, or ''uruchimai'' ( 粳米), is the staple of the Japanese diet and co ...


References

{{Taxonbar, from=Q1147035 Central China Crops originating from China Rice varieties