Toyama Koshihikari Japanese Rice 5 kg

Product Information

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. Typical Japanese uses are for sushi to chirashi: if you are an oblivious blogger like an Ally, then “like poke is oriental right?! So like you people can eat it that way too.” For the record Ally, poke is Hawaiian, and it is typically eaten with plain rice. It is easier if you make a cross on the surface of the rice and turn ¼ of the rice at a time to turn over and mix.

If you want to read more about short-grain Koshihikari: you can find more information via the NIH (National Library of Medicine) – Koshihikari: a premium short-grain rice cultivar – its expansion and breeding in Japan. Take note: even if you use authentic Japanese rice, you might encounter some problems cooking it for onigiri for the first time. It can be hard to find premium Japonica rice that’s been grown in Japan – most varieties that are available in the UK are grown in California. So we’re very happy we can offer Toyama Koshihikari rice. It is grown in Nyuzen, Toyama – a region of Japan famous for its pure spring water. I always buy the same brand and don’t need to think about tweaking the water amount. #4 Let it rest Terashima K, Akita S, Sakai N (1992) Eco-physiological characteristics related with lodging tolerance of rice in direct sowing cultivation. Jpn J Crop Sci 61:380–387 (in Japanese with English summary)It is also cultivated in other parts of the world, including the United States, Canada, and Europe. Koshihikari ( Japanese: コシヒカリ, 越光, Hepburn: Koshihikari ) is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. And while the seaweed sheet of nori is primarily a functional feature, it also adds a lovely umami flavor to the rice. If there is one type of rice that best represents sushi and Japanese culinary arts, it is Koshihikari rice (often called “Koshi rice”). Koshihikari rice is considered a super-premium short grain rice that has been artificially selected over many years to produce its unique characteristics, with a firmness, consistency, aroma, and a natural sweetness that is without peer. Slightly off white, firm yet creamy, this low glycemic rice has attributes that make it perfect for sushi or general consumption, if one is so inclined. Along the same vein as Kobe or Wagyu beef, this rice is a type carefully cultivated and milled in Japan, and was traditionally only grown and consumed there, and for a long time, Westerners were not privy to this Japanese luxury. Eventually, word of this incredible rice spread, and while Japan was happy to export milled Koshi rice to the rest of the world, grain that would germinate was kept from export, effectively prohibiting other countries from growing their own Koshihikari rice. In 2003, Japan began to certify Japanese Koshihikari rice with DNA testing, thus ensuring a compliant product marketed with JAS certification. The intent was to keep this rice a Japanese product; however we all know how well that strategy works with any commodity.

Niigata Prefecture began developing a group of varieties that improved Koshihikari for rice blast resistance in 1986, and registered Koshihikari Niigata BL No. 1 to No. 3 in 2000 and Koshihikari Niigata BL No. 4 in 2002, with production starting in 2005. [5] Under the Plant Variety Protection and Seed Act ( ja), these varieties and seed names are registered as Koshihikari Niigata BL, but as milled product names they are marketed simply as Koshihikari. [6]Add water enough to cover the rice grains, and leave it for 30 minutes or more. Make sure that the rice is soaked thoroughly. As of 2008, Koshihikari BL accounted for 97% of Koshihikari production in Niigata Prefecture, the largest rice-growing region in Japan. [3] Etymology [ edit ]