The Differences Between Vietnamese Rice and Japanese Rice: Types, Taste, Nutrition, and Cooking Methods

09/3/2025

Rice is a staple food consumed worldwide, but did you know that Vietnamese rice and Japanese rice have significant differences in appearance, texture, nutrition, and cooking methods?

This article will explore the key differences between Vietnamese rice and Japanese rice, highlighting their characteristics, benefits, and the best ways to use each type in cooking.

1. Basic Differences Between Vietnamese Rice and Japanese Rice

Rice varieties differ significantly in their characteristics. Below is a comparison between Vietnamese rice and Japanese rice:

Feature	Vietnamese Rice	Japanese Rice
Type	Indica rice	Japonica rice
Grain Shape	Long and slender	Short and round
Moisture Content	Low (dry and fluffy)	High (soft and sticky)
Stickiness	Very low	High
Best Uses	Fried rice, risotto, pho noodles	Sushi, rice balls, donburi (rice bowls)
Common Dishes	Cơm tấm (broken rice), pho, fried rice	Sushi, rice bowls, onigiri

Vietnamese rice is long-grain and has a fluffy texture, making it ideal for fried rice and dishes that require separate grains. In contrast, Japanese rice is short-grain, sticky, and slightly sweet, which makes it perfect for sushi and traditional Japanese meals.

2. Nutritional Comparison of Vietnamese Rice and Japanese Rice

How do Vietnamese and Japanese rice compare nutritionally? The table below provides an overview of their key nutrients:

Nutrient (per 100g)	Vietnamese Rice (Indica)	Japanese Rice (Japonica)
Calories	360 kcal	358 kcal
Protein	7.0 g	6.1 g
Fat	1.2 g	0.9 g
Carbohydrates	78.0 g	77.6 g
Potassium	110 mg	89 mg
Magnesium	30 mg	23 mg
Vitamin B1	0.12 mg	0.08 mg

Vietnamese rice contains slightly more protein and minerals like potassium and magnesium. However, both rice types have similar calorie and carbohydrate content.

3. Differences in Taste and Texture

① Characteristics of Vietnamese Rice

• Taste: Mild and neutral, making it versatile for various dishes.
• Texture: Light and fluffy, with little to no stickiness.
• Aroma: Slightly nutty or fragrant, depending on the variety.

② Characteristics of Japanese Rice

• Taste: Slightly sweet with a rich umami flavor.
• Texture: Soft and sticky, with a chewy consistency.
• Aroma: Fragrant when freshly cooked, ideal for Japanese cuisine.

Vietnamese rice has a light and non-sticky texture, making it great for dishes like fried rice and pho. Japanese rice, on the other hand, is chewy and sticky, which helps it hold together in sushi and rice bowls.

4. Cooking Methods for Vietnamese Rice and Japanese Rice

Because these two types of rice have different characteristics, they require different cooking techniques.

① How to Cook Vietnamese Rice

1. Rinse the rice 2–3 times to remove excess starch.
2. Soak the rice for 30 minutes to prevent dryness.
3. Cook in a rice cooker or pot with a water-to-rice ratio of 1.2 to 1.3.
4. Once cooked, fluff the rice gently and let it steam for a few minutes.

② How to Cook Japanese Rice

1. Wash the rice thoroughly to remove surface starch.
2. Soak the rice for 30 minutes to 1 hour for a soft texture.
3. Cook in a rice cooker or a pot with a water-to-rice ratio of 1.0 to 1.2.
4. Let the rice sit for 10 minutes after cooking to enhance texture.

Since Vietnamese rice has less moisture, adding slightly more water during cooking ensures it remains soft and fluffy.

5. Conclusion: Which Type of Rice is Best for You?

Both Vietnamese rice and Japanese rice have unique qualities, making them suitable for different dishes and preferences.

✅ If you prefer a light and separate grain texture for fried rice or Southeast Asian dishes → Vietnamese rice is the best choice.
✅ If you enjoy a soft and sticky texture, ideal for sushi and Japanese cuisine → Japanese rice is the better option.

Each type of rice has its strengths, so choosing the right one depends on your cooking style and personal preference. Try both and discover which suits your taste best!

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