Alongside the Italian arborio, Indian basmati and many more, Japan contributes to the rice landscape with its own share of indigenous crops. The most commonly grown and eaten rice in Japan belongs to the family of Japonica rice: a short-medium grain species with a round or oval shape, glossy sheen and high-moisture content, grown in flooded fields. Japanese rice is typically quite sticky, making the use of chopsticks much easier. While being a staple food, Japanese rice is at the same time a delicacy if sourced from producers dedicated to traditional farming practices that bring out the best out from specific rice cultivars. From Koshihikari that has a translucent appearance and Akitakomachi appreciated for its texture, to Hitomebore for its outstanding balance that has earned it the name “love at first sight”.