What is Koshihikari rice used for?
It is commonly used to prepare Japanese cuisine in North America, and is reasonably good as a sushi rice. It is also exported to a number of countries including Japan, although it has not gained much popularity with Japanese consumers. In recent years, Koshihikari rice is also being grown in the US and Australia.
What kind of rice is Koshihikari?
Japonica rice
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. Koshihikari was first created in 1956 by combining 2 different strains of Nourin No. 1 and Nourin No. 22 at the Fukui Prefectural Agricultural Research Facility.
Is Koshihikari rice short-grain?
Koshihikari, a Japanese short-grain rice cultivar, was developed in 1956, more than 60 years ago. Despite its age, it has been the most widely grown cultivar in Japan for more than 35 years, making it the most important rice for the Japanese people.
Why is Koshihikari rice used in sushi?
KOSHIHIKARI RICE SunRice Koshihikari short grain rice retains moisture longer than other varieties of rice to assist in perfect sushi shaping. The texture and the taste of the rice makes the difference – soft, moist, springy and slightly sweet – for the best sushi eating experience.
Is Koshihikari rice good?
The eating quality of Koshihikari is superior to that of Nipponbare, a standard rice, in appearance, scent, flavor, stickiness, and overall evaluation, and cooked Koshihikari rice is much softer than Nipponbare (Takeuchi et al. 2008).
Can Koshihikari rice be used for sushi?
To make sushi rice you will need short grain Japanese rice called koshihikari (越光). Koshihikari rice is considered to be a premium product which makes it more expensive to buy than other types of white rice. The grains are short and fat and clump well because of their stickiness.
Is Koshihikari glutinous rice?
This Japanese rice brand is characterized by its flexible, aromatic, and sticky grain. Koshihikari rice is very flavorful and of superior-quality. This Japanese rice brand is also very popular among Japanese chefs. Koshihikari rice is pretty easy to cook and doesn’t require any unique process of cooking.
What is Uruchimai rice?
The first type of rice is uruchimai (粳米), known as the Japanese short-grain rice or ordinary rice, or Japanese rice in short. That’s the rice you use to make sushi, rice balls, and everyday Japanese dishes. It is also the type of rice being used to make sake and rice vinegar.
Where is Koshihikari rice grown?
Koshihikari rice is cultivated in the Uonuma region of Niigata Prefecture, and has a good balance of stickiness and hardness, and a sweet taste, and is regarded as having a particularly excellent eating quality.
How do you cook Koshihikari rice?
Stove Top
- For best texture, soak rice for 20 minutes in water before cooking.
- Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed.