Akitakomachi is a Japanese non-glutinous short grain white rice that is renowned for its excellent taste, quality, and texture. This variety of rice is a hybrid of koshihikari grown exclusively in Akita prefecture of Japan. Cooked akitakomachi rice has a sticky and chewy texture with distinct individual grains and excellent moisture-retention. This rice uses a little less water than conventional rice to cook. Try cooking with 5-10% less water than usual and adjust to your taste.
White rice has the husk, germ, and bran removed resulting in a product that is softer, more tender, and fluffier when cooked.