Round rice, or milk rice as it is called, has round, short grains up to 5 mm long. They are almost transparent and contain large amounts of starch. The number of rice varieties developed over thousands of years of cultivation runs into the hundreds. In total, there are more than 20 botanical species of this crop, more than 150 varieties, and about 8,000 agro-varieties. Round-grain rice is one of the most popular in our country. It grows in Ukraine, Russia, China, Italy, and Japan. During boiling, it absorbs a lot of water and is very sticky, acquiring a creamy consistency. It is used to make puddings, casseroles, and porridges. Sake is made from a certain kind of round-grain rice. We are sure that no one will remain indifferent to rice-mango pudding.

Sushi Rice is round rice. After steeping and cooking it increases in volume, does not stick together, holds its shape well. At first, it was not eaten but only used for canning fish. Rice is so important to the Japanese that the word "gohan" means not just cooked rice, but simply food. The Japanese have a deity of rice, Inari-sama. According to legend, she brought the plant to the country from her distant travels by hiding a few grains in a staff made of reeds. It is said that the Japanese can turn rice into anything: into salted cookies, into thin noodles, into hard liquor. By cooking Japanese cuisine with our rice, you can become part of the culture of this amazing country.