Japanese Koshihikari Rice In Bulk

Description

The Koshihikari rice variety, developed through crossbreeding in the 1950s, is the most popular in Japan, accounting for one-third of the rice cultivated each year in the archipelago. Its popularity is immediately apparent upon tasting, with a pearly hue, a perfectly balanced texture between softness and firmness, and a deep umami flavour that is sure to satisfy even the most discerning palates. Koshihikari is also renowned for retaining its texture and taste once cooled.

However, how can these qualities be explained? Japanese researchers have sequenced the Koshihikari genome in an attempt to find answers, but have not yet succeeded. Despite this, rice farmers continue to cross it repeatedly in the hope of creating a new, improved variety. The three most popular rice varieties after Koshihikari (Hitomebore, Hinohikari and Akitakomachi) are all descended from it. It is evident that we can discuss the potential of a rice blockbuster.