Grain

Koshihikari

A tier

Koshihikari is Japan's most famous premium table rice—balanced sweetness, gentle aroma, and a tender chew that defines high-end gohan. Grown widely in Niigata and beyond, it commands higher prices than commodity japonica. Cooked grains shine, cling lightly, and taste clean enough to eat plain with pickles and miso soup alone. Rinse carefully, use precise water ratios, and rest in the cooker. Excellent for sushi when quality is paramount, though many sushi-ya blend for cost control. Store sealed away from heat; freshness matters for the delicate sweetness that separates it from bulk short-grain.