Toyama Koshihikari Japanese Rice 5 kg

Product Information

Matsuo T (1997) Origin and differentiation of cultivated rice. In: Matsuo T, Futsuhara Y, Kikuchi F, Yamaguchi H (eds) Science of the Rice Plant, vol 3. Food and Agriculture Policy Research Center, Tokyo, pp 69–88 Sugiura K, Honjo H, Hayashi M, Nonoyama T, Yamashita K, Torazawa A, Yamauchi A (2013) Research on the factors affecting kernel quality of rice cultivar ‘Koshihikari’ cultivated in Aichi prefecture. Jpn J Crop Sci 82:262–269 (in Japanese with English summary)

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. This is a traditional way of cooking fluffy rice. You will see that each grain becomes white after absorbing the water. If you don’t have time to soak the rice in the water, you can cook it straight away. In this case you might need to increase the amount of water slightly when cooking the rice. Sasanishiki is a rice developed in Miyagi Prefecture in 1963. Hatsunishiki and Sasashigure are its parents, and Koshihikari is a hereditary sibling breed. However, in recent years it has barely been ranked in cultivation acreage, dropping to only 1% of the rice farming space in all of Japan. Tanisaka T, Tomita M, Yamagata H (1990) Gene analysis for the semidwarfism of two mutant strains, Hokuriku 100 and Kanto 79, induced from a rice variety Koshihikari: studies on the utility of artificial mutations in plant breeding XVIII. Jpn J Breed 40:103–111 (in Japanese with English summary) 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.

Then you can make sushi rolls and sushi bowls (I should make these recipes for you!). More Ways to Enjoy Japanese Rice Rice comes in three different types: long-grain, medium-grain, and short-grain. Each type has its unique advantage for cooking with them, depending on what you are preparing, which requires varying firmness levels when cooked.

In the end, the variety of rice is important, but assuming that quality also depends on its origin and producer, we asked what rice variety one well-known sushi restaurant used. Their invaluable responses were Hitomebore (A+), Tsuyahime (A+), Akitakomachi (A+), Koshihikari (A+), and Sasanishiki (A’). It is decent to consider brands like Koshihikari, Sasanishiki, and Tsuyahime are the best rice for sushi. We have more than 300 varieties in Japan. It's grown all over Japan, but mainly in the northern region as the weather is suitable for rice cultivation. Natto might sound weird if you haven't heard of it, but why don't you give it a try?? It is healthy and goes very well with fluffy rice. Since we are using ‘old’ rice we soaked it for a bit because the older rice soaks up more moisture like shari su.There are three broad groups of rice: short-grain, medium-grain, and long-grain. Short-grain rice is the most commonly consumed in Japan and is mostly Japonica rice. Medium-grain is rice that is medium in length such as Calrose rice. Long-grain rice is long and thin like rice eaten in Thailand, and known as Indica rice. Shamoji (rice paddle) is like a big spoon; we use it to stir and scoop rice. Traditionally, it is made of wood, but now it is made of plastic like the one I have. Iwata T (1992) A report on a japonica rice variety ‘Koshihikari’ cultivated in foreign countries. Hokuriku Crop Sci 27:90–93 (in Japanese) Hori K, Yamamoto T, Yano M (2017) Genetic dissection of agronomically important traits in closely related temperate japonica rice cultivars. Breed Sci 67:427–434 Onigiri is known for its savory, umami-rich fillings. Hence, people usually make the rice plain and straightforward.

I came to Australia about 20 years ago. Everything is so big and spacious, with friendly people. I fell in love instantly with Australia except for one thing, the way people cook rice. It was my jaw dropping moment when I saw they cook rice in a saucepan with a lot of water, and draining the water when the rice is cooked with sieves. What!? 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) Like other cooking ingredients, you can often find a bag of Japanese rice in retail shops like Target. These items are usually in the “international section” or other places (depending on the item.)Hosoi N (1989) Regional differences of the cool tolerance at heading and flowering stages in Japanese varieties of rice ( Oryza sativa L.) Jpn J Breed 39:481–494 (in Japanese with English summary) Idesawa Y, Tanimoto R, Oyamada M, Komiya U, Nishimura M (2017) Screening and evaluation of high dietary fiber mutants in rice seeds. Breed Res 19(Suppl 1):48 (in Japanese) Several rice brands are by big Japanese food distributors (Wismettac to JFC) to brands by the actual producer/farmer such as Koda Farms and their Kokuho Rose varietal, an icon in the Japanese American community. A lot of pride goes into rice by these producers, so any of these products, regardless of how affordable they are, will make a great rice for whatever you are cooking. Kogi Y, Tanabata T, Tomita K, Kobayashi A (2014) Development of a novel method to measure cooked rice whiteness using a scanner and new software for image analysis. Breed Res 16:115–120 (in Japanese with English summary) Takaya T, Miyasaka A (1981) Prevention of lodging by mixed planting of rice varieties. I Effects of alternate row-planting on lodging and yield. Jpn J Crop Sci 50:357–364 (in Japanese with English summary)

Let it rest for 10 minutes, and then you will have super fluffy and tasty rice! #5 Always fluff the rice Tanabata T, Shibaya T, Hori K, Ebana K, Yano M (2012) SmartGrain: high-throughput phenotyping software for measuring seed shape through image analysis. Plant Physiol 160:1871–1880 This post – How to Cook Rice The Japanese Way – is all about the Japanese way of cooking rice. Preparing rice is one of the fundamentals of Japanese cooking. It is not boiled like pasta, it is cooked using the so-called absorption method. But there are more secrets to it.Abe T, Kuramata M, Igura M, Arao T, Makino T, Sunohara Y, Kuroki M, Ishikawa S (2017) ‘Koshihikari Kan no. 1’, a new rice variety with nearly cadmium-free in grains. Breed Res 19:109–115 (in Japanese) Goto H, Asanome N, Suzuki K, Sano T, Saito H, Abe Y, Chuba M, Nishio T (2014) Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer. Breed Sci 63:489–494 It is also cultivated in other parts of the world, including the United States, Canada, and Europe. A rice cooker is a must-have kitchen tool in Japan, but I don't have it because I found it easy and tasty to cook on the stove!