Reference : NISRJS20
It is a very qualitative japanese rice, of early maturation from the Koshihikari line. The taste, the luster, the perfume, the stickiness are good, as are the Koshihikari.
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For purists, Koshiibuki rice is a second generation hybrid rice of the Hitomebore and Domannaka varieties. Hitomebore was a hybrid of Koshihikari rice and Hatsuboshi rice, Domannaka was a hybrid of the varieties Ibukiwase and Shonai No.29. Koshiibuki became a full-fledged variety from 2000 and will be officially registered in 2003. Koshiibuki means a new breath (Ibuki) from the Echigo region (Koshi). It is easy to grow. The height of rice at harvest is 10 cm lower than that of Koshihikari. As few grains come off at harvest, it can be cut gently and the yield is stable. After cooking and cooling, it does not harden and retains all its flavors. It is suitable for mixing and useful for both professional and domestic use. Our best combination: We recommend it for bento and rice balls, onigiri… Less sticky than Koshihikari, it lends itself perfectly to the preparation of fried rice, to Chirashi zushi, or even for the confection of a delicious “ochazuke” (by pouring green tea, dashi or hot water on cooked rice)…
It is a very qualitative japanese rice, of early maturation from the Koshihikari line. The taste, the luster, the perfume, the stickiness are good, as are the Koshihikari.
