Koshihikari rice from Niigata
Koshihikari rice from Niigata
Koshihikari rice from Niigata
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Koshihikari rice from Niigata

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  • Koshihikari Short grain rice for production of Sushi rice 
  • Original from Japan
  • The "Mercedes" among the sushi rice varieties
  • Koshihikari is the most common rice for sushi in Japan
  • consistency: Sticky, soft and firm to the bite after cooking, ideal for sushi
  • Taste: Slightly sweet
  • Optics: Glittering

Attention: The bamboo basket in the photo is not part of this offer.


What is Koshihikari Rice?

With 30% plant content, Koshihikari rice is the largest category of sushi rice in Japan. It is a short grain rice that meets all the criteria for the ideal sushi rice.


What is the best sushi rice?

According to Japanese ideas, the ideal rice for sushi is one Short grain rice, because it is sticky after cooking and thus holds the shape. It is firm to the bite and at the same time so soft that it melts on your tongue when you eat it. After cooking, it has a nice smell and a slightly sweet taste. The grain of rice is shiny.

Long grain rice however, it does not stick sufficiently, so it cannot be used to form sushi.

In Europe, short grain rice is also used Medium grain rice (e.g. Calrose from the USA), but mostly for price reasons.

The Japan Grain Inspection Association assesses rice according to 6 criteria: appearance, smell, taste, stickiness, firmness, overall impression. Koshihikari rice regularly receives the highest accolade in these taste tests.


Where does this koshikari rice come from?

This rice is produced in the Niigata region in northern Japan. Niigata has the ideal climate for growing rice: it can be very warm during the day in summer, but the nights are cold.



How to cook rice:

For approx. 2.5 cups of fully cooked rice

  1. Wash rice carefully in cold water to remove the excess starch.
  2. In a medium saucepan, mix 1 cup of rice and 1.5 cups of water and bring to a boil.
  3. Reduce the heat and simmer with the lid on for about 20 minutes until all the liquid has boiled away.
  4.  Remove the saucepan from the stove and let stand covered for 10 minutes.

When using a rice cooker:

Put 1 cup of rice with 1.5 cups of water in the rice cooker and continue following the instructions of the rice cooker.


Preparation of seasoning rice:

Sushi rice has to be seasoned after cooking. You can use a seasoned Sushi Su rice vinegar for this, e.g. the Otafuku rice vinegar. Or you can take a neutral unseasoned grain vinegar like Mizkan Kokumotsu Sushi Su and add sugar and salt yourself.


Delivery within 3-5 days
Origin: Japan
Ingredients: rice
Allergens: none
Storage: Store dry and protected from light

Nutritional values

per 100 g


1497 kJ / 358 kcal


0.9 g

saturated with it

0.29 g


77.6 g

of which sugars

 0 g


6.1 g


<0.01 g

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