(Mainichi Japan)

TOKYO — As rice prices remain high in Japan amid shortages, imported rice has become a more common sight in supermarkets. While it is indeed cheaper than domestic rice, how does it reach store shelves, and how does it taste?

Over 10% cheaper than domestic rice

Major supermarket chain Seiyu, headquartered in Musashino, Tokyo, began selling “Musubi no Sato,” a Taiwanese short-grain rice variety similar to Japanese rice, in 5-kilogram bags from November 2024. As of mid-May 2025, the price was 3,769 yen (about $26) including tax, more than 10% cheaper than the average for domestic rice. Sales have apparently been strong, with a spokesperson commenting, “Amid rising rice and commodity prices, we considered a wide range of options. We decided to offer this product because its flavor and texture are close to those of Japanese rice.”

The “rice panic,” where rice disappeared from store shelves, occurred in the summer of 2024. Shortages persisted even after the harvest season in autumn, and prices remain high despite the government releasing stockpiled rice.

According to the agriculture ministry, the average price of rice sold in supermarkets nationwide from May 5 to 11 was 4,268 yen (around $30) per 5 kg, including tax. This was a 54-yen (approx. 40 cents) increase from the previous week and more than twice the price of the same period last year, which was 2,108 yen.

Now, relatively inexpensive imported rice has become more prominent in stores.

Expansion of private-sector imports

The Japanese government imports about 770,000 metric tons of rice annually with zero tariffs under the “minimum access” quota based on the 1993 Uruguay Round of the General Agreement on Tariffs and Trade. Major import partners include the United States, Thailand, Australia and China, with about 100,000 tons designated for staple food use. The rest is used for processed foods like rice crackers or as feedstuff. Although the staple portions often went unsold at government auctions, all of it was successfully auctioned off in fiscal 2024 for the first time in seven years. The Taiwanese rice sold by Seiyu is also sourced through this framework.

Recently, beyond the minimum access framework, trading companies among others are increasingly importing rice at a tariff of 341 yen (about $2.40) per kilogram. According to the ministry, private-sector imports expanded from 250 tons in fiscal 2019 to 991 tons in fiscal 2024 as of the end of January 2025.

Kobe-based Shinmei Holdings Co., which is Japan’s largest rice wholesaler and also counts a sushi chain among its group companies, had not imported rice before but plans to import 20,000 tons of American rice in fiscal 2025 for both business and retail sales.

Retail giant Aeon Co., headquartered in Chiba, will also start selling a new product called “Karoyaka,” 100% American rice imported outside the minimum access quota, mainly in urban areas starting June 6. It will be priced at 2,894 yen (roughly $20) for 4 kg, including tax.

Imports not well accepted during 1993 panic

Meanwhile, imported rice reminds many people in Japan of the rice panic of 1993, when the domestic crop failed drastically. At that time, rice from countries like the United States, China and Thailand was urgently imported and appeared on store shelves, but was not accepted well by consumers.

Will the Reiwa-era rice crisis lead to a similar situation?

“They’re all sending good rice,” says Hideyuki Suzuki, chairperson of the Japanese Association of Rice Taste Appraisers, headquartered in Osaka.

The association annually holds the “International Contest on Rice Taste Evaluation” to compare the taste of newly harvested rice, with about 5,000 entries in the 26th edition in fiscal 2024. Suzuki, who has appraised rice from countries including the United States, Australia, China, South Korea, Thailand and Vietnam, in addition to Japan, emphasizes, “Rice from each production region has its own characteristics.”

Japan is known for its short-grain Japonica variety, characterized by its stickiness. It has a thick “umami layer” on the surface, making it shine when cooked. It retains moisture, so it doesn’t harden over time, making it ideal for eating plain, Suzuki says.

Short-grain varieties from China and Taiwan have almost the same characteristics as Japanese rice. In contrast, short-grain rice from South Korea has a lighter flavor, apparently making it easier to eat with rice bowls with toppings as the broth soaks into the rice.

Long-grain varieties from Thailand and China have less moisture, making them suitable for pilafs and curries. They are also delicious when made into risotto with the core of the grain slightly undercooked.

Medium-grain varieties, common in the United States and Australia, have a certain chewiness. Suzuki advises, “It’s not that they’re ‘hard,’ but they’re ideal for those who want to enjoy the ‘grainy’ texture.”

Choosing based on more than just price

According to the agriculture ministry, domestic demand for staple rice from July 2023 to June 2024 was 7.05 million tons. While staple rice from the minimum access quota accounts for about 100,000 tons annually, imported rice remains a small portion but may become more familiar in the future.

Suzuki explains, “We always eat the world’s best rice, which is Japanese, but we may be entering an era where rice from around the world becomes available. Instead of buying just because it’s cheap, we should be wise in choosing, such as by having the knowledge to cook according to each rice variety’s characteristics.”

(Japanese original by Akiko Yamazaki, Digital News Group)

Published Date: May 25, 2025