Japan continues to experience a rice shortage, with local rice in short supply and imported rice gradually gaining acceptance among the Japanese population. However, the price of domestic rice in Japan continues to rise. So how do the Japanese perceive overseas rice compared to domestic rice, and what are the differences in taste between the two?
Apart from taste, price remains the most concerning issue for consumers. Although the price of imported rice has also been increasing in line with demand, the sales volume remains strong.
A reporter from Asahi Shimbun visited the Yoko Kawat store of Hiroshima’s local chain supermarket Fresta and found a wide variety of domestic rice available, with a price of around 5000 yen (32 dollars) for a 5 kg pack. In comparison, the government’s reserve mixed rice (5 kg) is priced at 3480 yen without tax, and a 4 kg pack of Taiwanese rice is priced at 3180 yen.
Due to very limited stock of incoming rice, shelves are cleared within a few days. Taiwanese rice runs out in about a week, and other retailers also mentioned that their Taiwanese and American imported rice stocks were also sold out.
Eight reporters from Asahi Shimbun conducted a comparison of several types of rice available at the supermarket.
The blind taste test samples included Taiwanese rice, American rice (specifically Calrose variety), local “Yasuko” rice from Hiroshima prefecture, and a pack of government reserve mixed rice.
In terms of price per kilogram without tax, the mixed rice was the most affordable at 718 yen. This was followed by American rice at 795 yen, Taiwanese rice at 823 yen, and Yasuko rice at 1140 yen.
After cooking, all rice had a similar appearance and aroma that made it difficult to distinguish. Overall, the reporters stated that the taste of all rice varieties was good, with two testers even mistaking foreign varieties for Japanese ones.
A 22-year-old reporter noted that compared to the stickier and sweeter Taiwanese rice, Calrose rice had lower stickiness and rice grains separated more easily. She did not notice any significant differences between the government reserve rice and the Japanese branded rice she usually eats at home.
As the taste of all rice was fairly similar, she ultimately could not provide a specific ranking.
Another 43-year-old reporter found that despite thinking she preferred Yasuko rice, she actually liked Calrose rice better.
Similarly, a 23-year-old reporter also encountered the same situation and mistakenly thought the Taiwanese rice was domestically produced when selecting the best-tasting bowl. She said, “I thought this was Japanese rice because it had a satisfying chewiness and a sweet taste.”
Out of the eight reporters, six correctly identified Japanese rice. One sharp-eyed participant noted that the imported rice had uneven grain sizes, while a 24-year-old reporter even managed to guess all four rice types.
“All the tastes are good. However, Calrose rice has lower moisture content and sweetness, similar to Taiwanese rice. In contrast, Yasuko brand rice is slightly softer than what I usually eat at home,” she said.
Rie Shibuya, a 47-year-old rice retailer with a “Five-Star Rice Craftsman” certification, is able to evaluate rice. She suggested making full use of the characteristics of each type of rice.
Shibuya said that Calrose rice’s mild flavor is suitable for curry rice or beef rice, while Taiwanese rice with a richer flavor pairs well with oilier dishes.
“As Japanese rice prices soar, supermarkets are filled with rice from different regions. I hope everyone seizes this opportunity to enjoy them in the best way possible and appreciate the differences,” Shibuya said.
Shoji Sowa, a 45-year-old employee of Satake Corp., a food processing equipment manufacturer in Higashi-Hiroshima City, Hiroshima Prefecture, shared cooking tips for the four rice types.
“When cooking Taiwanese rice, use 1.2 times the amount of water compared to cooking Japanese rice,” Sowa said. “When cooking Calrose rice, use 1.5 times the amount of water as cooking Japanese rice. This way, the taste will be closer to Japanese brands.”
According to a notice released by the Ministry of Agriculture, Forestry, and Fisheries of Japan on May 26th, the average retail price for a 5 kg pack of rice in approximately 1000 supermarkets across the country was 4285 yen (including tax) from May 12th to 18th.
These rice prices are twice as high as the same period last year.
While it is expected that prices will decrease due to contracts between the government and retailers allowing direct sales of reserve rice, some groups are still concerned that consumers may completely abandon domestically produced rice. This includes the National Federation of Agricultural Cooperative Associations.
“We have never seen so many brands of imported rice on supermarket shelves,” said an official from the association in Hiroshima. “We are concerned that consumers may shift away from domestically produced rice in favor of imported rice.”
A rice farmer in Sera Town, Hiroshima Prefecture, believes that striving for excellence is the solution. He stated, “We must cultivate rice of superior quality compared to overseas products to ensure that consumers will choose our rice even if the price is higher.”