Kome is the Japanese word for rice, a staple food in Japan and many other Asian countries. It is a crucial part of the Japanese diet and culture, often served with meals or used to make dishes like sushi and onigiri. Kome is typically short-grain rice, known for its sticky texture when cooked, making it easy to eat with chopsticks. In addition to being a food source, kome is also significant in various cultural practices. It is used in traditional ceremonies, such as Shinto rituals, where rice symbolizes purity and fertility. Furthermore, kome is essential in the production of sake, a popular Japanese alcoholic beverage made from fermented rice.