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There are two types of cultivation, either on plains or on terraces. Purists prefer rice grown on terraces. Our Koshihikari rice (japonica) is of outstanding quality, the product of sustainable agriculture. It meets all of the requirements of the best sushi masters, grain purity, roundness, shine, texture, roundness in the mouth, very tasty and fragrant.
Koshihikari rice is cultivated in the Uonuma region of Niigata Prefecture, and has a good balance of stickiness and hardness, and a sweet taste, and is regarded as having a particularly excellent eating quality. The Uonuma region has one of the heaviest snowfalls in Japan, and the snowmelt water containing lots of minerals moistens the paddies. In addition, the soil is ideal for growing Koshihikari and the climate, which has a large temperature difference between day and night, is one of the factors that make for delicious rice.
Our perfect combination : with our other Joetsu City rice, it is incomparable for making sushi and any other Japanese rice dishes.
You will be forever convinced after tasting even the simplest bowl of rice.