Toyama Koshihikari Japanese Rice 5 kg

Product Information

Koshi rice is to sushi rice as single malt scotch is to the scotch world. While many consumers may not be aware of, or even concerned with the difference, to those who place more emphasis on the nuances of their food, Koshi rice is a different game. While I personally use Japanese Koshi rice when making sushi at home and trying to impress my friends with my sushi making skills, I have recently had the opportunity to try Koshi rice made by a Tennessee grower, which I will review in another article. While I am a huge fan of the Japanese short grain variety of rice, I don’t intend to sound like a rice snob, and I am happy to eat a bowl of non-Koshi rice that I am served at a sushi-ya. That said, when I am home, crafting my own meal and taking the time to perfect it, I like to have the ultimate rice to make my meal complete. Lee JR, Zhang JM, Wang H, Li MB, Piao Z (2010) Differences in amylopectin structure and grain quality of rice between some high-quality japonica cultivars from the lower Yangtze river region, China and Koshihikari from Niigata, Japan. Chin J Rice Sci 24:379–384 (in Chinese with English summary) As of 2023, Niigata Prefecture has registered Koshihikari Niigata BL Nos. 1 to 6 and 9 to 13 under the Plant Variety Protection and Seed Act, with BL Nos. 4 and 13 each accounting for 35% of production, BL No. 2 accounting for 20%, and BL No. 1 accounting for 10%. [7] Related varieties [ edit ] Takai T, Ikka T, Kondo K, Nonoue Y, Ono N, Arai-Sanoh Y, Yoshinaga S, Nakano H, Yano M, Kondo M et al (2014) Genetic mechanisms underlying yield potential in the rice high-yielding cultivar Takanari, based on reciprocal chromosome segment substitution lines. BMC Plant Biol 14:295 The rice was given this name because it was cultivated in the same region as the famous Koshi River.

Short grain or sushi rice are the closest types of rice to Japanese rice. You could use medium grain, but long grain or any other rice grains are not suitable. I buy Japanese short grain rice called ‘ Koshihikari’ (こしひかりorコシヒカリ). I like it because the cooked rice is fluffier and shinier than other types. In Australia, you can buy Koshihikari at most Asian grocery shops and definitely at Japanese grocery shops. So, if your rice is always dry, it might be because of the water you use. Is your tap water hard or soft? Japanese Rice Brands Follow the manufacturer’s instructions as water ratios and cook times vary by rice cooker. If rice cooker directions are not available, try the ratios in the Rice Measurement Chart below. Kawasaki-Tanaka A, Hayashi N, Yanagihara S, Fukuta Y (2016) Diversity and distribution of rice blast ( Pyricularia oryzae Cavara) races in Japan. Plant Dis 100:816–823 Hori K, Kataoka T, Miura K, Yamaguchi M, Saka N, Nakahara T, Sunohara Y, Ebana K, Yano M (2012) Variation in heading date conceals quantitative trait loci for other traits of importance in breeding selection of rice. Breed Sci 62:223–234

Getting Started With Japanese Cooking!

Like washing vegetables before cooking, we should wash away all of the dirt, rice gran, or other elements that may have been included during the milling process. It is a rice that is both a great choice for those who are looking for a rice that is both comfortable and challenging. We mainly eat short-grain white rice daily, but we also enjoy short-grain brown rice and glutinous rice (like this recipe: Sekihan(Azuki bean rice)). Water Onigiri is known for its savory, umami-rich fillings. Hence, people usually make the rice plain and straightforward. You can leave it warm for 12-24 hours, but the rice becomes dry. The flavour also degrades. It is better to take the rice out of the rice cooker and keep it in the fridge or freeze it.

Add water enough to cover the rice grains, and leave it for 30 minutes or more. Make sure that the rice is soaked thoroughly.

Store in a cool dry place out of sunlight. Refrigerate or freeze to extend the shelf life as needed.