So around Asia (except in Japan, obs), Japanese rice has a bad rap because it’s so sticky. As in, the kernels stick together when you’re eating it. To me, this is nice because it makes the rice easier to eat with chopsticks. I don’t know why most other Asians don’t find this a good thing. But they don’t.
It’s harvesting season now, which means there’s this lovely, traditional picturesque drying technique occurring all over the island right now. Though I gotta say, drying things in this humidity? Doesn’t seem very effective. But Iki rice is the best I’ve had in Japan, so I guess I don’t know much about it. Scratch that, I know I don’t know anything about it.