Japonica rice is a type of short-grain rice known for its sticky texture and slightly sweet flavor. It is commonly grown in East Asia, particularly in countries like Japan, Korea, and China. This rice variety is often used in traditional dishes such as sushi and rice balls due to its ability to hold shape when cooked. The cultivation of Japonica rice typically occurs in temperate climates, where it thrives in flooded fields. It has a higher amylopectin content compared to Indica rice, making it ideal for dishes that require a cohesive texture. Japonica rice is also rich in nutrients, contributing to its popularity in various cuisines.