When steamed by a dedicated rice cooker, the stickiness unique to Japonica rice is produced, and it becomes faintly sweet due to increased degree of gelatinization of starch.
米専用の炊飯器で炊くとジャポニカ種特有の粘り気が現れ、澱粉のアルファ化度が高くなり淡い甘味がある。