Completely different taste and texture.

Why eat US trash.

I taught English there many years ago. They believe that their stomachs are uniquely evolved for their own rice, and want no part of foreign rice. It's also, it is an essential and deeply cultural crop for small farmers in the countryside who farm ancient lands.

Trump is showing colossal insensitivity to Japanese culture with this demand. But what else is new...

If I served my family American or Chinese rice for dinner, they would walk out the door.

I am an Air Force brat and we were stationed in Japan for four years.
Japanese rice is so good. Especially premium Japanese rice.

I could not believe how bad the rice in the US is when we returned.

Yes rice is extremely important in Japan, part of the semi religious food ritual.
If the Japanese were forced to eat US rice, they would rebel.

It has a satisfying taste and feeling unmatched by other types of rice. However, for casseroles, I go with basmati.

My family likes basmati too.

It's my main go-to, however if you have a better suggestion, I'm interested.

I usually use Japanese rice for everything.

which I use (I get the brown version).

I have all kinds of rice here, which are used for different recipes. The short grain rice has more starch so you can get a more "pudding" consistency if cooked long enough (perfect for rice pudding or something like congee but also for Sushi rice). I think most of the Asian countries tend to use the "medium grain" to get enough "stickiness" for chopsticks but not as "sticky" as the short grain. I know Basmati (especially directly from India) tends to be really long grain and expands quite a bit lengthwise.

He's not even sensitive to those in the U.S.!

And now I'm totally curious, after the conversations here. Is there a certain brand available in the U.S. that is for sure Japanese? I say this, because I'm well aware of all the cheating done in Olive Oils. I'd really like to try what is actually Japanese rice.

that I love.

There are 'rice masters' who find the best grades of rice and recommend a particular type of rice for each special purpose -- there are hundreds of recognized varieties, some intended for food, some only for sake, etc.

Do you know anyone who chooses their rice this carefully ?
https://thejapanesefoodlab.com/rice-introduction/

US growers produce mostly long-grain rice. Japanese eat mostly short-grain and glutinous (sticky) rice. Not much market for US rice, unless they feed it to Kobe calves. And I doubt they'd consider it good enough for that.

Leave it to Turnip to be so pig-ignorant about the details that he ends up being pig-ignorant of the big picture.



Next he'll attack China for not buying enough tea. At least they could burn some US tea (if such exists) for power generation.

but I know GM/GMO rice contamination was a huge problem/concern a few years ago. I don't remember the details but other countries don't think highly have food genetically altered for RoundUp (Monsanto).