Japanese rice, or japonica, is a short-grain variety of rice which is characterized by its unique stickiness and texture; an useful feature when used to make sushi. It also comes in a variety called mochigome (sticky rice) which is used for making mochi.

Ninety-nine percent of the rice grown in Japan is grown in flooded paddies.  Rice paddy irrigation has been taking place for over 2,000 years.  The combined length of Japan's network of dams and irrigation channels could encircle the entire globe three times.

Many of Japan's rice paddies lie close to marshlands that are popular with migratory birds.  Japanese rice is grown naturally and in an eco-friendly manner that is enhanced by the manure from migratory birds that acts as fertilizer.  The Japanese rice harvested per unit area of land is a world leader, and also boasts top-quality.

Rice begins as brown rice, genmai, which may then be polished by a machine, in which case it is sold as ready-polished or white rice, hakumai. The by-product of the polishing process, rice bran (komenuka) can be used for making a kind of pickle called nukazuke or recycled as fertilizer.  Sprouted brown rice (hatsuga genmai) also sold in smaller quantities. It has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice.  

Japonica should not be confused with Jasponica rice—a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft Japanese rice. 

Traditionally, rice was eaten at every meal in Japan, including the morning meal.  Rice is eaten in several ways in Japan, as plain rice "gohan" (lit. "cooked rice" or "meal of any sort") or often with a topping of furikake, nattō or nori, as well as for sushi.  Leftover rice is often reused as ochazuke (rice with green tea) or chāhan (fried rice).

Rice is also used to make alcoholic drinks like sake, rice vinegar, snacks such as senbei, rice crackers, and agemochi.