Haiga rice is a type of Japanese rice that undergoes partial milling, allowing it to retain the rice germ while the bran layer is removed. This process gives haiga rice a nuttier flavor compared to white rice. It also features a chewy texture and a slightly firmer consistency. Nutritionally, haiga rice surpasses white rice due to the presence of the rice germ, which is rich in fiber, vitamins, and minerals. Specifically, it is abundant in fiber, vitamin E, B vitamins, niacin, and calcium. Haiga rice is ideal for Japanese cuisine and can be utilized in a wide range of dishes, including sushi and rice bowls.