In order to investigate the effects of rice grain shape on the taste quality and texture characteristics of japonica rice, 22 japonica rice varieties with different grain types were used as the objects to analyze the differences in the physicochemical properties, taste quality and texture characteristics. The results showed that the physicochemical properties of the tested japonica rice varieties were similar, but the taste quality and texture characteristics were quite different. Jigeng 803 had the best taste quality, while Yingke101 exhibited the worst taste quality. Rice grain width was positively correlated to rice hardness （p<0.05）, but was very negatively correlated to rice stickiness （p<0.01） and was negatively correlated to adhesiveness, stickiness and hardness ratio, and taste score （p<0.05）. Rice length-width ratio had a positive relationship to rice stickiness and adhesiveness （p<0.05）. Moreover, principal component analysis （PCA, 80.5% discrimination about two components） and orthogonal partial least square discriminate analysis （OPLS-DA, fit ability R²X=0.759 and predict ability Q²=0.698） models showed a high interpretability and predictive capability, which can effectively classify rice samples with better eating quality into one category, and the stickiness and hardness ratio can be used as an effective parameter to discriminate high-quality edible rice. This study results could provide reference for constructing a fast evaluation method for rice edible characteristic based on rice grain shape.