Koshihikari is a Japanese non-glutinous short grain rice that is widely considered as 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 heritage Japanese rice with hybrids such as akitakomachi being derived from it.