Toyama Koshihikari Rice 1kg | Premium Japanese Short Grain Rice

love this rice short grain comes out nice and sticky smooth and good flavour made in original steam pot like a staub 15 min simmer in oven or stove then we like to leave it for 10 min off the heat or out of the oven so it steams makes perfect fluffy rice every time

Koshihikari is the most well known Japanese cultivar of short-grain rice, so it commands premium prices. It is normally used in sushi restaurants and more established places. Depending on the harvest time, region etc some koshihikari could be quite expensive, and small amounts are sometimes given as a gift. This one is probably the best readily available in the UK and is good value of money, although the price seems to be going up... Unless your staple food has been rice, you likely won't know the difference immediately. But after going through a few kgs of koshihikari, it's hard to go back to "normal" rice. The texture and flavour are so much better. But to get the best out of this rice, you need to know how to cook this properly, and it's not quite straightforward. This is best cooked in a claypot (also known as "donabe" in Japanese) made specifically for rice, with an inner lid. Unlike electric rice cookers and steel pans, the double-lid rice claypots cook significantly better, by retaining the heat and radiating it gently to cook the grains, and steaming them in the end. This is how proper Japanese restaurants cook their rice and why it tastes so good. Search for "Kamado-san" by Nagatani-en online, which is fantastic and cooks restaurant-quality rice with little effort. Wash the rice, soak for 30 min, then cook in claypot with 1:1 ratio rice to water. Put the gas hob on low to medium. Once you see steam coming out (10-15 mins), turn off the heat and wait for another 30 minutes before eating. The claypot should be seasoned before first use, and always completely dry prior cooking. There are also cast-iron rice cookers but they are significantly heavier. I never tried cooking it with a single-lid cast iron pot like a Le Creuset, but maybe it's worth a short. Of course, an electric rice cooker or even a pan would do the job, but sadly the result is not the same.

I consider myself a Japanese rice connoisseur, this rice is great and easy to cook. But honestly, it’s really overpriced and you’ll get similar results from considerably cheaper brands. Did a taste test on a Japanese friend and they couldn’t tell the difference

Well priced. Good quality and quantity. Recommend highly.

it's soft and taste good. we like it and would buy it again

Excellent quality sush rice. If I could give it 10 stars, I would. Excellent stickiness and spreads nicely with the Emma sushi seasoning. I use the 80% rule. Keep rice, and 80% of water. Excellent rice all the time.

Love this rice! Probably the best sushi rice I’ve ever had. Always recommend to other people :)

Very tasty sticky rice, easy to cook well, great price,