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I agree with you. I can tell them apart (Not Japanese vs. California rice, though).

I should have qualified that to randomly selected Americans/Europeans. And that they could understand each type of rice is different but wouldn't have a clue which is which.

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I would enjoy a California be Japanese blind taste test. My mother in law has started buying Vietnamese-grown Japanese short grain - I think I can taste the difference but it could also be the cooking method

As a cash strapped student I would buy Korean short grain as it was cheaper

Yeah, the cooking method (and the water it's cooked in) has a much larger effect than the origin of the rice.

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