The cultivation of Akidawara-type rice varieties, which produce up to 40% more than premium rice varieties, is spreading rapidly in Japan as costs of ingredient in restaurant chains and ready-made meals continue to rise.
Although they fetch 10 to 20% less due to their taste quality, they provide an affordable alternative to premium rice.
These varieties of rice have caught on in large-scale farms with around 1,000 hectares planted this year, more than 10 times the area from two years ago.
Read the full story at Kyodo News.
More about rice in Japan:
