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Price of rice in Japan falls below ¥4k per 5kg

(www.japantimes.co.jp)
126 points PaulHoule | 7 comments | 30 Jun 25 19:54 UTC | HN request time: 2.386s | source | bottom
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jmpman ◴[30 Jun 25 21:24 UTC] No.44428040[source]▶
I can buy rice at Costco in the US for $25 for 50lbs, which is equivalent to 854 yen for 5KG. A bit less than 1/4 the cost of Japanese grown rice.
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apeescape ◴[30 Jun 25 22:46 UTC] No.44428732[source]▶
Isn't Japanese rice pretty different to Costco rice? Genuine question.
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Izikiel43 ◴[30 Jun 25 22:50 UTC] No.44428760[source]▶
Japanese rice variety I think is called Japonica. I'm not sure if costco sells it.
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theultdev ◴[30 Jun 25 23:21 UTC] No.44428975[source]▶
haven't seen japonica often in the US, but jasmine rice is similar and available pretty much everywhere.

in fact, jasmine rice smells and tastes better, and stickier!

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1. socalgal2 ◴[30 Jun 25 23:26 UTC] No.44428999[source]▶
maybe I mis-understood what you meant by similar here but jasmine rice is nothing at all like japanese rice.

Jasmine top, Japanese bottom

https://postimg.cc/6y2b0JdB

They have a completely different consistency when cooked and are used for different things.

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2. theultdev ◴[30 Jun 25 23:30 UTC] No.44429023[source]▶
yes in fact, it is. relative to american rice.

it's has a similar stickiness, the taste is a bit different, but better imo.

it pairs well with asian dishes as opposed to american rices and can be used for sushi.

it's not 1:1, but it's certainly a good substitute when you can find japanese rice.

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3. socalgal2 ◴[30 Jun 25 23:32 UTC] No.44429044[source]▶
Jasmine rice can NOT be used for sushi! It's not sticky enough to hold together. The fact that it's not sticky makes it good for fried rice, not for sushi.
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4. theultdev ◴[30 Jun 25 23:37 UTC] No.44429076{3}[source]▶
hmm, well the jasmine I buy is extra sticky.

maybe it's how it turns out in the rice cooker.

either way, I've done it and it tastes good /shrug

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5. kondro ◴[01 Jul 25 02:02 UTC] No.44429896{4}[source]▶
If your jasmine rice is turning out sticky you’re cooking it wrong.
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6. fc417fc802 ◴[01 Jul 25 03:00 UTC] No.44430170{3}[source]▶
In my experience it's just barely sticky enough for sushi provided you don't wash it but I don't think the texture is right for that usage. I prefer it for most things though.
7. chii ◴[01 Jul 25 07:57 UTC] No.44431647{5}[source]▶
might be confusing mushy with sticky - the individual grains of sushi rice is intact and whole. Mushy rice is a grain that has too absorbed too much water, and is burst.