Japan Rice Varieties 日本産米の品種

Koshihikari boasts the highest cultivation acreage in Japan. When cooked, it has a fluffy, chewy texture, lovely aroma, and distinct sweet flavor. This variety has a good balance of texture and aroma, and is ideal for the “rice, soup, three side dishes” style of Japanese meal. The main producer is Niigata Prefecture.

Akitakomachi has a soft texture and comes apart easily in your mouth. It has rich umami and a full-bodied flavor, and it is the ideal match for light foods like fish. The main producer is Akita Prefecture.

Hitomebore features a softly chewy texture and moderate stickiness. Its flavor is not drowned out by rich dishes like hamburger steak and grilled meat, and it is a favorite for all ages, young and old. It boasts the second highest cultivation acreage, and the main producer is Miyagi Prefecture.

Haenuki has large grains and a chewy texture, and it is ideal for foods that contain some liquid. Its well-balanced palatability makes it delicious both freshly cooked and cold, so it is used by many Japanese restaurants. The main producer is Yamagata Prefecture.

Nanatsuboshi features a light and smooth texture. It strikes a good balance between stickiness and hardness, and the flavor is mildly sweet so that the rice flavor is not overpowering, providing a light taste in rice porridge or ochazuke (tea poured over rice). It is produced in Hokkaido.

Yumepirika has a soft, fluffy, and very chewy texture when cooked. The sweetness gradually fills your mouth as you chew. It is a strong, full-bodied and resilient rice perfect for fatty grilled fish. It is produced in Hokkaido.

Pearly Tsuyahime is absolutely delicious when just cooked. You can feel the crisp grain texture when you take a bite, and it remains tasty even when cold, making is ideal for simple foods like onigiri (rice balls). The main producer is Yamagata Prefecture.

Seitennohekireki strikes a good balance between stickiness and sharpness, and the grains are large and firm. The dependable flavor is not too heavy, with a light taste that is easy to eat and ideal to have after a drink. It is produced in Aomori Prefecture.

As its name suggests, Milky Queen fills your mouth with a sweet flavor the moment you take a bite. It is very sticky and resilient like glutinous rice, making it ideal for recipes that use glutinous rice, like chestnut rice and sticky rice dumplings. The main producer is Ibaraki Prefecture.

Hinohikari features a plump, soft texture and stickiness that packs a punch. The versatile flavor pairs well with anything, and it is ideal for enjoying foods like spicy cod roe and preserved food boiled down in soy sauce. It is grown mostly in western Japan and boasts the third highest cultivation acreage in the country. The main producer is Miyazaki Prefecture.

Mizuhochikara was developed for use as rice flour. It makes fluffy bread that does not lose its shape after it is baked. Some products use it as brown rice for processing into rice flour, producing a wheat-like aroma. The main producer is Kumamoto Prefecture.

Yamadanishiki is a type of brewer’s rice that was developed as the perfect rice for making sake. It is low in protein and has a purer flavor. Its large grain size is also optimal for sake brewing, which requires polishing of the rice circumference. The main producer is Hyogo Prefecture.