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.
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