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. Koshihikari is one of the main strains of heritage Japanese 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.