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

(www.japantimes.co.jp)
126 points PaulHoule | 8 comments | 30 Jun 25 19:54 UTC | HN request time: 0s | source | bottom
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kondro ◴[30 Jun 25 23:41 UTC] No.44429105[source]▶
The fact the average Japanese person won't even consider trying imported Japonica rice from Australia or USA is madness if budget is a consideration.

But as someone who's tried many varieties of Japonica, there is a difference between the best Japan-grown rice and non-speciality rice grown elsewhere, as well as a difference between fresh (Japanese enjoy eating new rice, which is different from many rice-eating cultures) and old rice.

I pay somewhere around AUD$14/kg for Japanese rice in Australia, but I also don't eat it that often and I'm not that price sensitive.

But also, the average Japanese eats around 1kg of uncooked rice per week. That's ¥800 at the rates in the article (~USD$300/year). Japan's cost of living is generally pretty low, but I doubt +/- $100/year is effecting many people.

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mc3301 ◴[30 Jun 25 23:51 UTC] No.44429162[source]▶
Honestly, I think the average Japanese person wouldn't care that much after they tried it a few times. Especially upon noting the significant monthly savings. There's almost no imported rice even available here, and the propaganda of the superiority of domestic rice is quite powerful.
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1. jjangkke ◴[01 Jul 25 00:08 UTC] No.44429265[source]▶
does it have the same sticky/wet/chewy texture that Japanese rice is famous for ?

the rice demand in Japan is extremely inelastic, they would rather eat less than consume foreign brands, and a lot of this comes from the trust they have in their industries.

hardly something to ridicule Japan or suggest they depart from their cultural values.

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2. kondro ◴[01 Jul 25 00:19 UTC] No.44429331[source]▶
I know that Australian-grown Japonica does, although I don't think produces in Australia care about taste (which is why I buy Japanese rice).

But when the average bowl of rice is smothered in curry, demi-glace or egg, soy & sugar I don't think you could tell.

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3. balanced2 ◴[01 Jul 25 00:23 UTC] No.44429352[source]▶
The tv reporting on cal-rose did point out it's a bit less starchy, but still good. Similar reporting on the strategic reserve rice pointed out it's a bit more crunchy but still good. Someone on TV saying it's still good is pretty strong marketing and seems to be contributing to sales of imported rice. It'll be interesting to see how this goes once things settle down, especially if tariff-free rice quotas stick around.
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4. ac29 ◴[01 Jul 25 00:26 UTC] No.44429371[source]▶
> does it have the same sticky/wet/chewy texture that Japanese rice is famous for ?

Calrose does but its not as good as the japanese rice I've had. Though I dont live in Japan and its possible only the better quality rices are exported?

5. dluan ◴[01 Jul 25 00:32 UTC] No.44429408[source]▶
Saying good rice is sticky/wet/chewy is not accurate, because different strains serve different purposes. Some rice is meant to be chewy for sushi, others are better used for chazuke. It also used to be a regional thing for which strains were used for which cuisines, eg Hokkaido rice (onigiri) is different than Shikoku rice (sake)

The equivalent is like French wine fans saying no good wine could be produced in California. Obviously that wasn't true, and there was a lot of propaganda trying to lead people to believe that it was.

6. mc3301 ◴[01 Jul 25 00:48 UTC] No.44429498[source]▶
I was definitely neither ridiculing nor suggesting they depart from their cultural values.

I actually appreciate Japan's strong preference for domestic foods; the positive health aspects, the cultural ties, the community building, and so on.

7. Dylanlacey ◴[01 Jul 25 02:39 UTC] No.44430071[source]▶
The agricultural minister went on TV and ate rice from one and two years ago from the stockpile and reported they were all delicious. People were _maaaaaaaaad_.
8. Dylanlacey ◴[01 Jul 25 02:40 UTC] No.44430076[source]▶
What I want to know is, what's happening to all the Australian rice they do import? Are the statistics lumping all varieties together, are we only selling them Basmati?