Japanese rice, or "japonica", is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome which is used for making mochi. Rice is sold either as brown rice, genmai, which must be polished by a machine, or ready-polished. Sprouted brown rice hatsuga genmai is also sold in smaller quantities. It has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice. Most supermarkets in Japan sell ready-polished rice in 10 kg, 5 kg, and smaller bags. Brown rice is usually sold in 30 kg bags.

A spot with an automated rice polishing machine, called seimaijo (精米所), for polishing brown rice, are a common sight in rural Japan. The by-product of the polishing process, rice bran (米ぬかkomenuka) can be used for making a kind of pickle called nukazuke (ぬかづけ) or recycled as fertilizer. The rice polishing machines typically polish a 10 kg amount for 100 yen.

In order to fulfill self-sufficiency in Japan and to support domestic rice producers, the Japanese government enforces quotas and high tariffs on foreign rice. As a result, virtually all the rice consumed in Japan is domestically produced.