'Gohan' rice is one of the staple ingredients of Japanese cuisine. The term 'gohan' literally means 'cooked rice', but is used both to describe the rice itself and the meal in general. Gohan rice is usually a short-grain rice that becomes sticky and slightly shiny when cooked. This has to do with the higher amylopectin starch content of short grain rice. The resulting texture is ideal for eating with chopsticks and pairs well with other ingredients such as fish, meat, vegetables and pickles. Gohan is an important part of many traditional East Asian dishes, including sushi. In Japanese culture, rice has a special significance as it is not only a dietary staple, but also a symbol of life and fertility.