There are many varieties of Japanese rice, including Koshihikari, Sasanishiki, and Akita Komachi. Rice, a staple food that has been enjoyed by the Japanese people for a long time, has been improved in various ways, and each type of rice has its own characteristics. This article introduces eight well-known varieties of rice.
Royal Road! Five Koshihikari varieties
Koshihikari
Koshihikari is the undisputed “masterpiece of rice. Koshihikari is grown all over Japan, but the Koshihikari produced in Uonuma, Niigata Prefecture, where this variety is from, is a gem of a rice that received a special A rating in the taste ranking of the 2019 rice harvest. This rice has a unique stickiness and a strong flavor and sweetness that spreads in your mouth as you bite into it.
Akita Komachi
One of Japan’s representative rice varieties bred in Akita Prefecture, Akita Komachi is a nationally famous brand of rice. It has a strong sweetness and soft texture. It has a sticky, firm texture and is said to taste good even when cold.
Hitomebore
This rice has a good taste and aroma and is very sticky. It was born in Miyagi Prefecture. It is a well-balanced rice with sweetness and a firm texture.
Hinohikari
Hinohikari” is also called the “Yokozuna of the West” in contrast to “Koshihikari,” the “Yokozuna of the East. Although the grains are small, they are resilient and satisfying to eat, and are used in many households in Kyushu. Since the rice grains are not easily crushed by moisture, it is also recommended for rice bowls such as Gyudon (beef bowl) and Oyakodon (chicken and egg bowl), as well as Curry rice.
Milky Queen
Milky Queen is a low-amylose variety based on Koshihikari rice that was improved in Japan. Amylose is a type of starch contained in rice. The higher the amylose content, the less sticky the rice, and the lower the amylose content, the stickier the rice. In other words, “sticky” and ” mochi mochi (chewy) texture” are the main characteristics of Milky Queen. It does not become hard even when cold, making it ideal for bento lunches and rice balls.
Three Unique Varieties
Sasanishiki
Sasanishiki” used to be a brand-name rice along with Koshihikari. Its production has been drastically reduced as Japanese people’s preference for stickier rice and its susceptibility to cold damage and disease have made it difficult to produce. Although it has deep-rooted popularity, it is a rare variety in stores.
Kinuhikari
Not as sticky as Koshihikari, this variety is popular for its soft texture and refreshing taste. Like Sasanishiki, it is often used in sushi restaurants. It is popular among women as well, as it can be easily matched with any side dish.
Tsuyahime
As its name suggests, “Tsuyahime” is characterized by its outstanding whiteness, luster, and large grains. In addition to its glossy finish, it has a good balance of sweetness, umami, and stickiness, and the sweetness that spreads softly in the mouth is superb.
A Place Where You Can Enjoy Delicious White Rice.
「米福」https://www.ebisu-komefuku.com/
In Shibuya, Tokyo, there is a Japanese restaurant that focuses on rice, where you can enjoy four to five types of rice, such as Koshihikari Yatsuyahime, and seasonal takikomi rice.The white rice is cooked in a earthenware pot, and as accompaniments to the rice, you can enjoy dishes such as Salmon Roe Marinated in Soy Sauce, Seaweed Simmered in Soy Sauce, Dried Whitebait with Japanese Pepper.
Reference：https://www.gohansaisai.com/fun/entry/detail.html?i=617
