The Secret Behind Tasty Japanese Rice

Rice plays a very important role in Japanese cuisine (Washoku). Not only is the rice cultivated with heart, it is also cooked with heart. Perhaps this is what makes Japanese rice tastier than other kinds of rice.

The Japanese started wet rice cultivation thousands of years ago. To them, rice is as important as water and air. After years of improvement in rice varieties, there are currently more than 500 varieties of Japanese rice. Thanks to the perseverance of the Japanese towards rice growing, we can enjoy distinct tastes and flavours in every variety of Japanese rice.

  • Koshihikari(コシヒカリ)

    Koshihikari(コシヒカリ)


    Characteristic: The undisputed king of the Japanese rice varieties. Round and plump with a lustrous appearance, its moderate aroma and natural sweetness makes it a perfect match for omusubis.
    Sweetness: ★ ★ ★ ★
    Aroma: ★ ★ ★ ★ ★
    Stickness: ★ ★ ★ ★ ★
    Taste: ★ ★ ★ ★

  • Akidawara(あきだわら)

    Akidawara(あきだわら)


    Characteristic: It has moderate stickiness and tastes as good as Koshihikari. Texture remains soft when cooled. A new type of Japanese rice bred in recent years.
    Sweetness: ★ ★ ★
    Aroma: ★ ★ ★ ★
    Stickness: ★ ★ ★
    Taste: ★ ★ ★ ★

  • Akidakomachi(あきたこまち)

    Akidakomachi(あきたこまち)


    Characteristic: Moderate stickiness with just the right flavour. Relatively fresh with an optimal chewiness that makes it very popular among young ladies.
    Sweetness: ★ ★ ★
    Aroma: ★ ★ ★
    Stickness: ★ ★ ★
    Taste: ★ ★ ★

  • Hitomebore(ひとめぼれ)

    Hitomebore(ひとめぼれ)


    Characteristic: Moderate taste and stickiness. Sweet flavour and pleasant aroma with a firm texture makes it a good match with many kinds of food.
    Sweetness: ★ ★ ★
    Aroma: ★ ★ ★
    Stickness: ★ ★ ★
    Taste: ★ ★ ★

  • Hinohikari(ヒノヒカリ)

    Hinohikari(ヒノヒカリ)


    Characteristic: Round, plum, and lustrous. Light texture with strong stickiness makes it a good pairing with all foods.
    Sweetness: ★ ★ ★
    Aroma: ★ ★ ★ ★ ★
    Stickness: ★ ★ ★ ★
    Taste: ★ ★ ★ ★

  • Ginnomikazuki(銀の朏)

    Ginnomikazuki(銀の朏)


    Characteristic: Large in size, fragrant and chewy, it is also sweet with good stickiness when cooked. The nutrient-rich germ of the rice remains in the grain, making it a great choice for the health-conscious.
    Sweetness: ★ ★ ★ ★ ★
    Aroma: ★ ★ ★ ★ ★
    Stickness: ★ ★ ★ ★
    Taste: ★ ★ ★

  • Tsuyahime(つや姫)

    Tsuyahime(つや姫)


    Characteristic: Shiny, balanced sweetness, savoury taste and stickiness. Its popularity is rising due to its beautiful appearance and tastiness.
    Sweetness: ★ ★ ★ ★ ★
    Aroma: ★ ★ ★ ★
    Stickness: ★ ★ ★
    Taste: ★ ★ ★

  • Yumepirika(ゆめぴりか)

    Yumepirika(ゆめぴりか)


    Characteristic: Plump appearance, strong stickiness, average texture with rich aroma. Rice becomes shiny, glossy, and soft after cooking.
    Sweetness: ★ ★ ★ ★ ★
    Aroma: ★ ★ ★ ★
    Stickness: ★ ★ ★ ★
    Taste: ★ ★ ★ ★

  • Nanatsuboshi(ななつぼし)

    Nanatsuboshi(ななつぼし)


    Characteristic: It looks plump, shiny and tender after cooking. The taste goes well with all kinds of Japanese cuisine.
    Sweetness: ★ ★ ★
    Aroma: ★ ★ ★
    Stickness: ★ ★ ★
    Taste: ★ ★ ★

  • Milky Queen(ミルキークイーン)

    Milky Queen(ミルキークイーン)


    Characteristic: Soft and fluffy with sticky texture and low starch content. Every grain of rice looks plump and shiny with rich aroma.
    Sweetness: ★ ★ ★ ★ ★
    Aroma: ★ ★ ★ ★
    Stickness: ★ ★ ★ ★ ★
    Taste: ★ ★ ★ ★ ★