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Soft Texture and Natural Stickiness: The Functional Role of Japonica Rice in Asian Food Systems
Japonica rice plays a defining role in Asian food systems through its soft texture, natural stickiness, and high amylopectin starch structure. Widely used in Japanese, Korean, and Chinese cuisines, Japonica rice delivers cohesive mouthfeel, moisture retention, and processing stability that are essential for sushi, rice balls, porridge, and modern ready-to-eat foods. Its reliable gelatinization behavior and resistance to texture degradation make it a preferred ingredient for frozen meals, bento products, and rice-based confectionery. As Asian food manufacturing scales while preserving sensory authenticity, Japonica rice continues to function as a texture-driven grain that bridges traditional culinary practices with industrial food processing....
21 January 2026