Koshihikari is a Japanese non-glutinous short grain rice that is widely considered one of the highest quality varieties of rice. It is prized for its excellent flavor and texture: distinct individual grains that are tender and fluffy with a firm bite. It is able to absorb flavors well, making it a versatile ingredient in a variety of dishes. Koshihikari is grown in various parts of Japan, but it is most commonly associated with the Niigata prefecture. Koshihikari is one of the main strains of Japanese heritage rice with hybrids such as akitakomachi being derived from it.
White rice has the husk, germ, and bran removed resulting in a product that is softer and more tender.
Brown rice is a whole grain which has only the inedible outer husk removed. The end product is more nutritious with a pleasant chew.
Uses: Koshihikari uses slightly less water than jasmine or calrose rice. Use 5-10% less water for best results. This rice is excellent for making rice balls, sushi, and eaten as white rice along with side dishes.