Shortgrain

Short-grain refers to a category of rice characterized by short, plump kernels that become sticky when cooked. The grains are typically only slightly longer than wide, giving them a compact, almost round appearance. Short-grain rices often have higher amylopectin content and lower amylose content than many long-grain varieties, resulting in a cohesive, clingy texture that tends to lump together.

Culinary uses and characteristics: Short-grain rice is favored in East Asian cuisines for dishes that require grains to stick together, such as sushi, onigiri, and certain creamy or risotto-like preparations. In the United States, California cultivars such as Calrose and popular Japanese varieties like Koshihikari are used for similar purposes. Different cultivars vary in aroma and flavor, but a common trait is a soft, moist texture when cooked.

Regional production and notable varieties: Japan is home to many traditional short-grain cultivars, with Koshihikari among the best known. Other widely grown short-grain types include Calrose in California and several marketed blends in the United States. Short-grain rice is also cultivated in Korea and parts of Southeast Asia, where it supports local culinary traditions.

Glutinous and non-glutinous notes: Not all short-grain rice is glutinous (sticky rice). Glutinous rice, often labeled mochigome, has an even higher starch content and is primarily used for sweets and desserts; it represents a distinct subgroup within short-grain rice rather than a universal trait. Non-glutinous short-grain varieties are used for everyday meals and for sushi.