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●Japanese rice also has varieties. Is the rice you usually eat delicious? Japanese rice is delicious.
Rice is the staple food in Japan. There are many countries in the world where rice is the staple food and not so. Have you ever talked about how to cook rice? The softness and hardness of rice differ depending on the way you cook it, and the taste when you eat it also depends on the type. There are different types of pasta. There are different types of bread. There are different types of noodles. There are different types of Japanese rice. With a little awareness, you should be able to meet your favorite delicious rice. In this issue, we will talk about the types of rice that are famous in Japan.

List of famous rice in Japan


Shinmei Toyama Koshihikari Japanese Short Grain, 11.0 Lb

It is a well-known variety of Japanese rice. It is widely planted nationwide. Niigata products are especially popular. In addition, many carefully selected products with limited production areas are also sold. This rice is characterized by its sweetness and strong stickiness. It is a popular brand rice that occupies 1/3 of the domestic cultivation area. It has a good balance of glossy appearance, sticky texture and strong taste, and is called "delicious rice synonymous with rice" or "king of rice". The main characteristics of Koshihikari's taste are its plump and sticky taste and its strong taste. Each fresh rice shines brightly, and the beauty of cooking is the best. It is the most famous Koshihikari in Japan. In Niigata, Koshihikari from Uonuma is distributed as high-quality rice.


TableMark cooked rice, Akita Prefecture Akitakomachi (150g) 4P

This is a variety of Koshihikari. While inheriting the good points of Koshihikari, it is relatively reasonable. It was mainly produced in Akita Prefecture, but recently it is also produced in Iwate Prefecture, Yamagata Prefecture, etc. Akitakomachi is charmed by the sweetness and tenacity of Koshihikari. It is lighter in sweetness than Koshihikari and goes well with Japanese food. It is said that the rice has a good balance of taste, sweetness, stickiness, and chewy texture, and is said to be completed rice. It is also characterized by having a higher water content than other rice, making it delicious not only when freshly cooked, but also when cooled.


[Rice] Yamagata Prefecture rice Tsuyahime 5kg

Tsuyahime is a brand of rice developed by Yamagata Prefecture in 2012 over 10 years from the legitimate lineage of "Kamenoo," which is said to be the roots of delicious rice. It is popular for its whiteness, luster and sweetness. Only certified growers grow organically and specially. The taste is not only sweet and savory, but it also has a good balance as the taste of rice such as mouthfeel and stickiness. The secret of its deliciousness is that it contains a large amount of glutamic acid and aspartic acid, which humans feel delicious. It is said that the content of Tsuyahime is higher than that of high-end brand rice Koshihikari.


The Hokkaido people's dream of "the most delicious rice in Japan" is combined with "pirika" which means beautiful in the Ainu language. As a result of trial and error, rice with characteristic "deliciousness" such as Koshihikari and Akitakomachi was crossed many times, and Yumepirika with overwhelming deliciousness was born. The first characteristic of Yumepirika's taste is the low level of "amylose". Amylose is a molecule of starch and an important factor that determines the stickiness of rice. Yumepirika is characterized by lower amylose content than other rice and a strong stickiness. Rice that has a strong stickiness and is delicious even when cooled. It also has the characteristic that it has a relatively low protein content and is soft. Therefore, Yumepirika is a soft and delicious rice with a glossy finish. Yumepirika is tenacious and soft, so you can enjoy its chewy texture and it is said that you do not need a side dish because it has a strong sweetness.


The rice made by crossing Koshihikari and Hatsushi is sticky and cooks plumply. It is produced mainly in the Tohoku region, but is now being produced in other areas as well. The characteristics of Hitomebore are its tenacity and its timeless sweetness. The cooked rice is fluffy and the texture is solid. In addition, it has an excellent total balance of tenacity, sweetness, luster, umami, and fragrance. In a word, it is "almighty rice." It tastes rather soft and not so strong, so I eat it with a variety of side dishes.


Kinuhikari is a rice that is cultivated in the Kinki and Kansai regions and is characterized by a light and soft taste. And the production area is rice that is widely planted mainly in the Kansai area. The characteristic of Kinuhikari is said to be its splendor and its deliciousness. Kinuhikari is not as sticky as Koshihikari, but has a softer stickiness, which makes it more refreshing than Koshihikari.


Hinohikari is a paddy rice rice that is a mixture of "Koshihikari" and "Golden Hare" varieties. Even though it is a small grain, the grain is relatively long, soft and thick. There is no claim on the taste, and it has a light texture that is similar to Koshihikari and has a satisfying texture. Therefore, it is easy to match with any dish and can be purchased cheaper than Koshihikari.

There are many kinds of rice in Japan.

In addition to the varieties introduced here, many other types of rice are sold. Many people think that all rice is the same, but when comparing various varieties, the texture and taste of each rice grain is different. Even if rice is not a staple food, you can feel like a foodie with a little awareness. By the way, I always eat Koshihikari. However, my recent favorite is Tsuyahime. Please tell us your favorite rice.

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