5 Koshihikari gifts suggested from 2019 (Reiwa first year)

Introducing the features of Koshihikari and how to eat well


There are different types of rice in Japan, but among them, the famous Koshihikari in the world including the United States.
Even in Japan, the acreage planted to trees is so large that it accounts for a third of all of Japan.

Therefore, many prefectures make Koshihikari, and the taste and flavor are slightly different depending on the prefecture.
The origin of Koshihikari, believed to be the king of branded rice and Japanese rice, what are its characteristics, and what is the best way to eat it?

Koshihikari production area

Koshihikari was originally developed in Fukui Prefecture. When Koshihikari was written in Chinese, it was written as Ekko, and this Ekko came from Echikuni.
It was developed in Fukui Prefecture, but soon after, cultivation started in Niigata prefecture, and now it is also actively cultivated in areas such as Fukushima Prefecture, Nagano Prefecture, Yamanashi Prefecture and Mie Prefecture.
In the south, it is also cultivated in Saga and Kagoshima prefectures, a very wide production area from Tohoku to Kyushu.
Among them, Koshihikari from Uonuma in Niigata is said to be the most classy.

Characteristics of Koshihikari

Koshihikari’s characteristics are strong adhesion and a glossy white color when cooked.
It has a strong fragrance and looks good because it has all the seeds, and despite the strong scent it doesn’t get sore no matter how much you eat it or not.
However, it differs slightly depending on the region of production, and when grown in the Tohoku region like Fukushima prefecture, it will be sticky and soft, but will be less sticky to the south.

If you bought Koshihikari from the south, the feel is light, but the scent stays the same, so adjusting the cooking method will work well.
It’s also a big feature that you can keep eating with just rice.

Koshihikari taste

When you cook Koshihikari, you can enjoy the first fragrance.
The cake is shiny and the seeds are just right, so it looks shiny, when you put it in your mouth, you will feel the sticky and delicious.
The taste of rice is determined by the balance of substances such as amylose, aminopectin, and protein.

In the case of Koshihikari, a subtle adjustment of amylose and aminopectin results in adhesion and flavor, and the slight difference in flavor and texture depending on the production area is due to the difference in this adjustment. .
However, since the basic types of rice are the same, you can feel the softness and sweetness in any region.

The 5 local government gave the Koshihikari as a reward

Such “Koshihikari novice” is available for pre-order even if you pay your hometown tax.
Here are 5 recommended local governments! !!

first.[Thành phố Sugagawa]Spring rice in Koshihikari rice milling 8kg: 10,000 yen

areaContribution amount
Sugagawa City, Fukushima Prefecture10,000 yen

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The first gift I would recommend is Fukushima Koshihikari 8kg (4kg x 2 bags) by Sugagawa, 30 years old, in Sugagawa City, Fukushima Prefecture.
This is a farming method that is certified by Fukushima prefecture, and it is cultivated by quoting clear streams where fireflies dance on rice fields, and it is said that it is worthy of rice. proudly represents an area with a good grain arrangement. The rice is milled every 8 minutes to retain as much nutritional value as possible and looks like brown rice.

Overview / Messages

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・ Koshihikari from Fukushima Prefecture (Iwase stream rice) 5kg x 1 bag
Sugagawa City, Fukushima Prefecture
A specialty rice produced year round. All the producers are researching and cultivating hard every day, hoping that smiles will be sent to everyone’s daily dining table.
If kept in the refrigerator, you can enjoy better.

2.[Thành phố Himi]Koshihikari special cultivated rice 5kg: 10,000 yen

areaContribution amount
Himi City, Toyama Prefecture10,000 yen

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Next, we present a gift from Himi City, Toyama prefecture that we are very proud of, the Himi Kome specialty rice produced for 30 years.
Himi city is located at the foot of the Noto peninsula in the northwestern part of Toyama prefecture. Himikome prides itself on a rice that is safe and guaranteed to be cultivated with less pesticides and chemical fertilizers. Give it a try.

Overview / Messages

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・ Himi Koshihikari rice 5kg
Made in Himi City, Toyama Prefecture

3.[Thành phố Yuki]Koshihikari special cultivated rice 10kg: 15,000 yen

areaContribution amount
Yuki City, Ibaraki Prefecture15,000 yen

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Next, I would like to introduce 10 kg of carefully cultivated Koshihikari rice from Yuki city, Ibaraki prefecture.
Koshihikari in Yuki City is a dish with a good balance of gloss, texture and taste. This proud rice is carefully perfected by self-polishing rice grown in the dependent land of Ibaraki. Rice at Yuki Castle Town has a taste that makes you want to eat again, please take a look.

Overview / Messages

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・ Koshihikari from Ibaraki Prefecture (self-polished rice) 1 10kg bag
Special production area rice carefully selected! We will deliver it from the “fresh rice shop” established in 1918, which has a shop in the castle town of Yuki.

4.[Thành phố Tsuruga]Favorite Tanada Rice Koshihikari 5kg x 3 months: 30,000 yen

areaContribution amount
Tsuruga City, Fukui Prefecture30,000 yen

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Next, I would like to introduce from Iga city, Mie province, a new variety of special-grown A special rice Koshihikari 5kg “love rice terraces” for 3 consecutive months.
Around the four sides are mountains, with temperature differences, produced in rice fields with favorable conditions cold mountain water directly flows into the top of the terraces. The rice will be delivered directly from the farmers who have registered for the province’s specialty rice “Nippon no Furusato Fukui Well-selected rice”.

Overview / Messages

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・ Favorite Tanada rice Koshihikari 5kg x 3 months
Koshihikari from Fukui prefecture on the “Special A” rating rice flavor! Around the four sides are mountains, with temperature differences, produced in rice fields with favorable conditions cold mountain water directly flows into the top of the terraces.

5.[Thành phố Minami Uonuma]Preserving the snow room, Koshihikari from Minami Uonuma Shiozawa (disposable fresh pack 2 x 15 packs) x 6 times: 72,000 yen

areaContribution amount
Minami Uonuma City, Niigata Prefecture50,000 yen

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Introduction of Koshihikari from Yukimuro Storage / Minami Uonuma Shiozawa (disposable fresh pack 2 packs x 15 packs) x 6 times total. Using the cold air of snow, the finest Koshihikari with delicious flavor is kept at room temperature 5 ° C and humidity 75% all year round to keep rice from spoiling and gently preserved in a “snow room” . You can enjoy the delicious taste of new rice all year round. Since it is a package divided into 2 packages, you can enjoy fresh rice at any time.

Overview / Messages

300g (2 fresh packs) x 15 packs x 6 months Total 27Kg.

How to eat really delicious Koshihikari?

Suitable for seasoned dishes

Koshihikari can be fully met even if you eat it.
Koshihikari herself has a very strong personality and is very sticky, so a thick side dish is better than a light hydrangea side dish.
The burgers and tonkatsu are particularly good, and both Western and Japanese styles fit.

On the contrary, it is not suitable for fried food because it is sticky.
It doesn’t finish very well, so it’s a good idea to use another rice when making fried rice.
It goes well with pickles, so it’s also a type of rice that you can eat quickly.

Onigiri is the best

Onigiri is also a food that the Japanese are very familiar with.
Koshihikari is sticky and has a strong taste, making it delicious even when cooled.

When making rice balls, reduce the amount of water a little to keep it warm.
At this point, put a little salt in your hand and try to squeeze it soft so you don’t have to apply too much force.
Plums and kelp are good enough for a rice ball, and even if you add leftover fried foods from side dishes, it’s good for kids.

How to cook delicious Koshihikari

There is a little trick to cook delicious rice.
The first way to cook Koshihikari is to pour water over the rice and immediately remove the water so that the bran odor does not change to the rice.
Then, rinse it off by rubbing about 3 times.

Add water, soak for about 1 hour and then cook, but note that after cooking, steam for about 15 minutes.
When the cake is cooked, mix gently to remove the water from the center.
Also, please use soft water for water. If it is hard water, the water’s permeability will be poor.

Summary

Did you find this Koshihikari’s introduction helpful?
Enjoy “Koshihikari” by taking advantage of your hometown tax money!

List of taxpayers at home “Koshihikari”