Living in Japan for a long time, I get to like rice more and more, and for my daily bento lunch box I like to have some 玄米 (genmai or brown rice). Of course I like white Japanese rice too, which is nice and sticky. There are several common varieties with some taste and texture differences, such as the famous one, Koshikihari, and Norin, Sasanishiki, Akitakomachi, Hitomebore and Hinokari. I was surprised to learn that Koshihikari, the most popular "Japanese rice" was first created in 1956, by combining 2 different strains of Norin rice varieties, after research that had started in the 1920s. 30% of all rice that is grown is Japan is Koshihikari, and some 80% are in fact varieties of Koshihikari. It was not until the 1960s and 1970s that machinery becamce common on Japanese farms, so ask any old farmer and I'm sure he (or she) still remembers how to grow the stuff without using fossile fuels, agrichemicals - and a lot of blood, sweat and maybe tears too. Rice research conti