The November 2026 issue features a special on "rice."

In this special commemorative issue marking the 10th anniversary of RiCE magazine, we focus on "rice" for the second time since the inaugural issue. Just biting into freshly cooked rice brings a sense of comfort. When molded, it becomes rice balls; when boiled, it becomes porridge; when stir-fried, it becomes fried rice. When fermented, it becomes sake; and when koji is produced, it deliciously connects all kinds of foods, from miso and soy sauce to everything else. Rice is a staple food that supports our daily meals, yet it is also an ever-changing key factor that is inseparable from the food culture of the Japanese people, and indeed, of all humanity.

We explore the vast and boundless world of rice through verbs that describe various activities, from "cooking," "shaping," "stir-frying," and "steaming"—to the front lines of producers "making" it in the rice paddies. From the long-standing human activities to the latest food trends, we journal about the current state of rice—learning, eating, drinking, making, and growing—from RiCE's unique perspective.