JAPONICA RICE

- Typical round rice grain with Japanese origin.

- Sticky cooked rice with a natural aroma, which is suitable for Sushi, nutritional rice soup or daily use.

Quantity: 5,000 MTs/months.

Price: Depending on time, quantity, package, required quality. Please contact for detailed quotation.

Neptune Japonica Rice is produced from the famous Japonica rice variety originating from Japan, a country with a delicate culinary culture. Sown on the fertile alluvial fields of the Mekong Delta, through natural growth process, the rice grain fully absorbs soil and earth's vitality. Neptune Japonica Rice has round grain shape, shiny white. Cooked rice is soft, not crushed, and still retains its delicious taste even when cooled. Not only used in daily family meals, Japonica rice is also very suitable for making sushi, rice rolls, rice balls, ...

– Japonica rice is a type of short Japanese rice, sometimes referred to as Sinica rice, which is one of the two main varieties of Asian rice. Japonica rice is widely grown and consumed in China, Japan, Korea and Taiwan. In Vietnam, it is grown mainly in Dong Thap and An Giang provinces.
– Japonica rice has some characteristics such as: round, regular, smooth, white like cotton, delicate aroma, gentle. When cooked on white and flexible rice, easy to eat even when cooled, the rice grain still retains its inherent plasticity. Therefore, Japonica is the main food in Japanese meals.
– Japonica rice has a higher stickiness than other types of rice due to its higher amylopectin content. Mainly contains substances such as Gluxit, Lipid, Protein, sugar, vitamins and minerals.
– Because of its unique properties, rice is used to make sushi, kimbap, … also known as rice rolls.

Beautiful, even grains, sticky rice

Company's main export products

Japonica rice is a short Japanese rice variety, sometimes called Sinica rice, which is one of the two major rice varieties in Asia. Japonica rice is widely grown and consumed in China, Japan, South Korea and Taiwan. In Vietnam, it is grown mainly in the provinces of Dong Thap and An Giang.

Broken (%, max): 5.0

Moisture (%, max): 14

Foreign matters (%, max): 0.05

Chalky kernels (%, max): 2.0

Damaged kernels (%, max): 0.5

Immature kernels (%, max): 0.2

Red and Streaked kernels (%, max): 0.5

Yellow kernels (%, max): 0.5

Glutinous kernels (%, max):0.3

Paddy grain (grains/kg, max): 5.0

Milling degree: Double polished, sortexed

Average length of grain (mm min): 4.5-5.0

Crop: Current Crop

Color: Clear white

Softness: Soft

Aroma: Natural aroma

Characteristics: Japonica rice, round grains, average grain length of 5.1mm. Natural aroma, the rice is delicious, sticky, and remains sticky when cooled

Color: Clear white

Softness: Soft

Aroma: Natural aroma

Characteristics: Vinaseed Japanese rice is a special kind of Japanese Japonica rice characterized by short, round, light and beautiful grains. It produces a characteristic aroma upon cooking, the rice is soft with natural sweetness. Suitable for making sushi, Japanese dishes or daily use.

Packing: Double-sided OPP coated PP bag according to the standard 10kg x 5 bags.

Product features: Rice grain is round, supple and has a certain adhesion.

Material areas: Coastal provinces of the Mekong Delta.

Oryza sativa is one of the variousest, the most long - standing plant with thousands of genders are famous all over the world. Two largest spicies of rice is Japonica and Indica representing for most of genders in the world. The former is grown in tropical area while the later is manufactured in cold area.

Japonica rice is a Japanese short-grain rice that is one of the two main varieties of Asian rice. Japonica rice is widely grown and consumed in China, Japan, Korea, and Taiwan.

Japonica rice has some characteristics such as being round, regular, smooth, white like cotton, having a delicate aroma, and being gentle. When cooked on white and flexible rice, which is easy to eat even when cooled, the rice grain still retains its inherent plasticity.

Japonica rice mainly contains substances such as glucose, lipids, proteins, sugar, vitamins, and minerals.

- Characteristics:
+ Color: Clear white.
+ Smell: natural.
+ Shape: Round grain, average grain length: 5 mm..
+ Nutritional value: mainly contains Glucid, Lipid, Protein, sugar, vitamins and minerals.
+ Other characteristics: When cooked, the rice is sweet, very sticky, the rice grains stick together. The rice is still soft and sticky when cooled.
- Packing specifications: PA/PE: 5 KG; PP: 5/ 10/25/50 KG.

Min Order Quantity: 25 MTS

Payment term: L/C at sight or T/T

Inspection: By CIC, SGS, Vina control or any companies requested

****Currently, we are exporting many kinds of rice such as:

Fragrant rice 5% - 15% - 25% - 100% Broken.

Japonica / Round Rice 5% Broken.

Long / Short Glutinous Rice 5% - 15% - 25% - 100% Broken.

Long / Short Grain White Rice 5% - 15% - 25% - 100% Broken.

The grain is round, short and clear. The rice is very tender when cooked even when cooled down. It’s often used in Japanese cuisine.

Features: Rice grains are short and round, bright and beautiful, with a characteristic aroma

Rice Type: Standard Japonica/Sushi Rice

Certification: ISO 22000:2007, HACCP

Made in: Viet Nam

Cooking instruction: Add rice to water at a ratio of 1: 1.

Storage: Keep in a cool and dry place, tightly close after opening the bag, avoid insects

Shelf life: 24 months

Round rice grains, clear white. Natural aroma, sweet rice, very sticky, sticky rice grains. Rice remains soft and sticky when cooled.

Japonica rice variety (DS1) has been widely grown in Vietnam since 2015. Japonica rice grains are round and sticky due to lower amylose content and amylopectin content. When cooked, the rice grains are white, fluffy, and plump like pearls. Japonica rice is cooked to produce sticky rice, with a chewy texture, softness, rich flavor, natural sweetness, and high nutrition.

- Appearance: has round shape with translucent white color.
- After cooked: the rice is soft, a little bit sticky.

Color: Clear white
Odor: Natural
Shape: Round grain, average grain length: 5.1mm.
Nutritional value: Mainly contains Glucid, Lipid, Protein, sugar, vitamins and minerals.
Other characteristics: When cooked, the rice is sweet, very sticky, the rice grains stick together. The rice is still soft and sticky when cooled.

Japonica rice is a short-grain variety of Japanese rice, sometimes called sinica rice, is one of the two major domestic varieties of Asian rice. Japonica rice is extensively cultivated and consumed in China, Japan, Korea, and Taiwan. In Vietnam, it is primarily grown in Dong Thap and An Giang provinces
Rice grain is round, thick and hard; rice is stickier due to the higher content of amylopectin, sticky and moist in texture when cooked.

Recognized for its sushi-grade quality, our Japonica Rice is meticulously cultivated to meet the exacting standards required for sushi and other Japanese dishes. Its sticky texture and inherent sweetness elevate the dining experience.

The famous Japonica rice variety comes from Japan.
The rice grains are round, plump and white, with a natural aroma.
The rice grains are soft, sticky, highly sticky, sweet, rich and still delicious when cooled.
Ingredients: 100% White Rice.
Storage: Store in a cool, dry place, close the package tightly after use.
Expiry date: 1 year from the date of manufacture.

- Broken (3/4 basis): 5.0% Max
- Moisture: 14.0% Max
- Foreign Matters: 0.1% Max
- Red & Red Streaked Kernels: 0.5% Max
- Yellow Kernels: 0.5% Max
- Damaged Kernels: 0.5% Max
- Chalky Kernels (3/4 basis): 2.0% Max
- Paddy: 1 Grain/Kg Max
- Average Length Of Whole Grain: 5.5 mm Min
- Purity: 95% min
- Milling Degree: Well Milled, Double Polished & Sortexed