When purchasing japonica rice, we should choose high-quality japonica rice with neat grains, luster, relatively dry, no Mi Chong, no sand, little rice ash and broken rice, and fresh and musty smell. Don't choose inferior japonica rice with dark color, broken rice, heavy gray rice, damp and musty taste.

When storing japonica rice, we should pay attention to choosing a ventilated, dry and cool place, which is helpful for long-term storage of japonica rice. It is particularly important to note that before storage, the japonica rice should be spread out and dried in a ventilated place. The drying should be thorough and not exposed to the sun. Then, put the japonica rice into a non-toxic plastic bag with less air permeability (it should be filled) and fasten the bag mouth tightly.

Many people put some peppers when storing japonica rice, which is very helpful to prevent japonica rice from getting insects. This storage method is very simple and effective, and the specific methods are as follows:

First, put 20~30 prickly ash in the pot, add a proper amount of water (it is advisable to soak rice bags), put it on the fire to cook the aroma of prickly ash, and then take it out of the pot.

Secondly, soak the rice bag in pepper water, then take it out to dry, and then pour the rice into the bag.

Finally, several small packages of pepper were wrapped in gauze and placed on the top, middle and bottom of the rice bag, and the bag mouth was tied tightly, and the rice bag was placed in a cool and ventilated place to prevent the japonica rice from being eaten by insects.