Japanese rice, or japonica, is a short-grain variety of rice which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome (or sticky rice) which is used for making mochi. Rice begins as brown rice, genmai (玄米), which may then be polished by a machine, in which case it is sold as ready-polished or white rice, hakumai. Japonica should not be confused with Jasponica rice - a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft Japanese rice.