There is an interesting feature in daily The Japan Food Journal (Japanese language) on July 23rd about musenmai, which is rice that does not need to be washed before preparation. The rice is the same but the processing is different and the taste is essentially the same. Musenmai ends up being about 100 yen more per 5 kg, which is not much of a difference.
This type of rice has become very popular due to the ease of preparation, but the article focuses on the carbon footprint of the two types of rice. They conclude that if you include the consumer's washing and the added cost of cleaning up the solids in the waste water, musenmai has a smaller carbon footprint. Interesting, because I would have thought that extra processing would have lead to the opposite, but there is not extra processing, just different processing.
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