Different types of japonica rice cultivars in China were compared for their grain yield and quality. The study used three typical cultivars and various tests to evaluate their cooking and eating properties. Results showed that non-soft hybrid cultivars had higher yield, while soft inbred cultivars had better cooking and eating quality due to low amylose content. Soft inbred cultivars also had higher crystallinity, resulting in better gelatinization properties. Non-soft hybrid cultivars had more large starch granules. Overall, soft inbred cultivars were found to have the best palatability. This study provides insights for choosing the right type of japonica rice cultivars for large-scale planting.