In reality, broadly speaking, only two are used – Japanese short-grain (‘uruchimai’) for most everyday cooking, and glutinous rice (‘mochigome’) for sweet dishes such as mochi.

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Ginger Beef Steak (2) Uzaku — Eel and Cucumber. 1. Cut the onion.