Grain quality characteristics of Japonica rice from Shanghai, China, and Korea were compared. Shanghai rice had higher length-width ratio and panicle density, while Korean rice had wider grains. Shanghai rice had more amylose, protein, and ADV, while Korean rice was tastier when cooked. Korean rice had higher peak viscosity and breakdown viscosity. Tastier rice was linked to lower amylose and protein, higher viscosity, and better panicle type. To improve rice taste in Shanghai, focus on lowering amylose and protein, improving panicle type, and reducing nitrogen fertilizer during breeding.