The journey to eating "white rice" in Vietnam.
Since coming to Vietnam, the thing I've struggled with the most, in a subtle way, has been "rice".
The "I'll just bring it from Japan" problem, which collapsed early on
At first, I thought, why not just bring some back every time I return home? But this hurdle is higher than I imagined.
When bringing polished rice in carry-on luggage, according to Ministry of Agriculture, Forestry and Fisheries regulations, an export inspection at the Plant Protection Station is required before leaving Japan. You can't just pack it in your suitcase while traveling.
As for moving shipments (sea or air freight), polished rice is subject to plant quarantine, so it generally cannot be sent as cargo.
In other words, the option of "regularly bringing in large quantities of Japanese rice" is practically non-existent.
The first failure: Being deceived by a Khao Man Gai package
I went to a local supermarket with zero knowledge just after arriving. I found some super cheap rice with a picture of Khao Man Gai on it. About 300 yen for 2kg. I jumped at it, thinking it was a great deal!
It had a peculiar smell even before cooking. When I ate it, the texture was sticky like glutinous rice. It was a Thai-style jasmine rice (long-grain), which is fine for flavored dishes like Khao Man Gai, but it wasn't suitable for eating on its own. If I had known from the start, I wouldn't have chosen it.
The next challenge: Imported Japanese rice and Vietnamese-grown Koshihikari
Imported Japanese rice is available at Japanese supermarkets and Capichi (a food delivery app). But it's over 5,000 yen for 5kg. Honestly, that price is tough for something I eat every day.
I also tried Koshihikari grown in Vietnam, but honestly, it "wasn't good." It was one of those "something is different, it's not that taste..." situations.
The savior was at the Korean supermarket "K-Mart"
A friend told me about it, and I found rice under the brand "AKIBARI" at K-Mart. It's Korean rice.
Come to think of it, I remember Korean rice being chewy and delicious.
When I tried it... no strange smell, not sticky, it's just normally delicious!
And it's about 1,200 yen for 5kg. Less than a quarter of the price of imported Japanese rice. I can easily repeat this.
*All prices are as of May 2026.
By the way: The barley and mixed grains problem
When I was in Japan, I frequently mixed individually packaged barley or mixed grains into my rice for health reasons. I liked being able to easily supplement dietary fiber and minerals, and it's one of the habits I want to continue.
You can buy it at Japanese supermarkets in Ho Chi Minh City, but it costs about twice as much as in Japan. I can't bring myself to buy it every time, so I plan to buy a bulk supply and bring it back the next time I return to Japan.
I've realized that trying to maintain these "little healthy habits" while living abroad takes more time and money than you'd expect.
Since coming to Vietnam, I've realized for the first time just how much peace of mind comes from simply being able to enjoy a good meal of rice.
White rice is important.
AKIBARI from K-Mart is a product I highly recommend to anyone living or working in Vietnam.🌾
#ExpatWifeInVietnam #HoChiMinhCityLife #DailyLifeOfAnExpatWife #RealLifeAbroad #HealthyLivingAbroad #ImprovingMyDiet