Koshihikari (Japanese Milled Rice)

TASTING NOTES FROM THE CURATOR

The name Koshihikari means “Light of Koshi,” and refers to the historic Koshi Province, for which it is named. It was developed in 1956, and is the most important rice for the Japanese, being the most widely grown rice cultivar in the country for more than 35 years. Its quality is so exceptional, that this is the choice of many Japanese chefs. It’s pearly white in color, with a soft but sticky texture. It’s also already so flavorful, needing no seasonings or sauces to improve it.

PREPARATION AND PAIRINGS

Use the Koshihikari (Japanese Milled Rice) for any classic Japanese dish you like! Use it for onigiri, musubi, sushi, temaki, or just your regular rice bowls.

RICE FROM THE HEAVENS

There is a legend in Japan that tells of the origin of rice. It was believed that Amaterasu-Omikami, the Goddess of Sun (and the most important Shinto deity), was given grains of rice by a swan in the heavens. She sowed this grain, and watched as it sprouted and bore more grain. She presented this fruit of the first heavenly harvest to Ninigi-no-Mikoto, her grandson, and ordered him to plant the grains down on earth.

Though the myth of rice involves Amaterasu-Omikami, the kami that represents rice and agriculture is actually Inari-Okami, who is also the kami of fertility, sake, tea, general prosperity and foxes. In fact, due to the close relationship with kitsune, the fox is how they are often depicted.

Storage Instructions

Store in an airtight container away from heat, light, and moisture.