The Japanese have been cultivating and consuming rice for thousands of years; for them, rice is as essential as water and air. Through repeated variety improvement, there are now over 500 varieties of Japanese white rice alone. Because of the Japanese people's meticulous dedication to rice cultivation, we firmly believe that every variety of Japanese rice possesses its own unique deliciousness.
Koshihikari Rice
Characteristics: Absolutely the king of Japanese rice. Round and plump, glossy, highly viscous, with a moderate aroma and a slightly sweet taste, making it ideal for making oyu (Japanese rice dumplings).
Sweetness: ★ ★ ★ ★
Aroma: ★ ★ ★ ★ ★
Sticky: ★ ★ ★ ★ ★
Texture: ★ ★ ★ ★
Akidawara (秋俵米)
Characteristics: Moderate stickiness, doesn't harden easily when cold, and has a flavor comparable to Koshihikari rice. A rising star among Japanese rice varieties developed in recent years.
Sweetness: ★ ★ ★
Aroma: ★ ★ ★ ★
Sticky: ★ ★ ★
Texture: ★ ★ ★ ★
Akitakomachi (秋田小町)
Characteristics: Moderate flavor, moderate stickiness, refreshing, chewy but not too soft, with a well-balanced overall flavor. Popular with young women.
Sweetness: ★ ★ ★
Aroma: ★ ★ ★
Sticky: ★ ★ ★
Texture: ★ ★ ★
**Hitomebore (一见钟情)**
Features: Moderate aroma and stickiness, rich rice fragrance, sweet and delicious taste, firm texture, suitable for pairing with various dishes.
**Hinohikari (日之光)**
Features: A versatile rice with a glossy appearance and high stickiness, suitable for pairing with various dishes. The grains are plump and round, with a smooth and creamy texture.
**Hinohikari (日之光)**
Features: A glossy and sticky all-purpose rice, suitable for pairing with various dishes. The grains are plump and round, with a dense and creamy texture. Sweetness: ★ ★ ★
Aroma: ★ ★ ★ ★ ★
Viscosity: ★ ★ ★ ★
Texture: ★ ★ ★ ★
Silver Rice (银の朏)
Characteristics: Large grains, fragrant and elastic, with good viscosity; cooked rice has a sweet flavor. It is highly nutritious as it retains part of the germ.
Sweetness: ★ ★ ★ ★ ★
Aroma: ★ ★ ★ ★ ★
Viscosity: ★ ★ ★ ★
Texture: ★ ★ ★
Tsuya Hime (艳姬)
Characteristics: Glossy, with a good balance of sweetness, umami, and viscosity; its charm lies in the sweet and sticky sensation upon tasting. Beautiful and delicious, it is very popular.
Sweetness: ★ ★ ★ ★ ★
Aroma: ★ ★ ★ ★
Sticky: ★ ★ ★
Texture: ★ ★ ★
Yume-pirika (梦美人)
Characteristics: Plump rice grains, highly sticky, with a perfect balance of softness and firmness, and a rich rice flavor. The cooked rice is glossy, soft, and glutinous.
Sweetness: ★ ★ ★ ★ ★
Aroma: ★ ★ ★ ★
Sticky: ★ ★ ★ ★
Texture: ★ ★ ★ ★
Nanatsuboshi (七星)
Characteristics: The cooked rice is plump, glossy, and has a perfect balance of softness and firmness. It enhances the flavor of various Japanese dishes.
Sweetness: ★ ★ ★
Aroma: ★ ★ ★
Viscosity: ★ ★ ★
Texture: ★ ★ ★
Snow Queen Rice (ミルキークイーン)
Characteristics: Exceptionally chewy and soft texture; a low-starch, high-viscosity rice variety. The grains are plump and glossy with a rich aroma.
Sweetness: ★ ★ ★ ★ ★
Aroma: ★ ★ ★ ★
Viscosity: ★ ★ ★ ★ ★
Texture: ★ ★ ★ ★ ★
