Japanese people primarily eat short-grain rice, specifically varieties of Japonica rice. The two main types are uruchimai (ordinary rice) and mochigome (glutinous rice).
Uruchimai is the staple rice in the Japanese diet. It has short, translucent grains that become sticky and slightly sweet when cooked. It's the rice used for everyday meals, sushi, and bentos.
Mochigome, also known as sweet rice or glutinous rice, is used for special dishes like mochi (rice cakes) and sekihan (red bean rice). It is stickier and chewier than uruchimai when cooked.
In summary, Japanese people mainly eat uruchimai (ordinary rice) as their daily staple, and mochigome (glutinous rice) for special occasions and dishes.
