japonica Most rice that is grown and eaten today is of the common Asian variety, Oryza sativa. It is generally divided into two main groups, indica rices and japonica rices, and a third, smaller group called javanica. Japonica rices are generally medium- to short-grain. They grow best farther from the equator, in temperate climates. Most upland rice is japonica; some japonicas are also relatively tolerant of cold and can be grown in the mountains of northern Japan, for example. Japonicas tend to be higher yielding than indicas and to respond better to applications of fertilizer. Classic japonicas include the rices of the Mediterranean and Japanese rices.
