What was the food/essentials situation like for armies in the Far East (specifically China and Japan) during the late stages of WW2?

I’m wondering about especially the period in leading up to and following Operation Ichi-Go in 1944. What was the supply chain/ food supply at the front like for the armies of both Japan and China? I have read in the past that near the end of the war, the Japanese began to issue their soldiers with only rice to eat, leading to a breakdown of nutrition and outbreaks of nutrient-deficiency conditions.