Koshihikari is a variety of Japanese rice that is widely regarded as the best rice in the world. It is prized for its excellent taste, texture, and consistency. Koshihikari is a staple for daily consumption and making sushi. The cooked rice is tender yet firm with distinct individual grains. Koshikari is one of the main strains of original Japanese rice with hybrids such as akitakomachi being derived from it.
Uses: Koshikari is excellent for making rice balls, sushi, and as white rice to eat with side dishes.
Brown rice is a whole grain which has only the inedible outer husk removed. The end product is more nutritious with a pleasant chew.