Japanese Koshihikari Rice In Bulk
The Koshihikari rice variety, developed through crossbreeding in the 1950s, is the most popular in Japan: it accounts for one-third of the rice volume grown each year in the archipelago. Just tasting it is enough to understand this popularity: its pearly color, perfectly balanced texture between softness and firmness, and its deeply umami flavor make its quality evident even to novice palates. Koshihikari is also known for retaining its texture and flavor even when cooled. But how can all these qualities be explained? Japanese researchers have sequenced the Koshihikari genome in an attempt to find answers, but without success. This does not stop rice farmers from crossing it again and again in hopes of creating an even better new variety, with more success: the three most popular rice varieties after Koshihikari (Hitomebore, Hinohikari, and Akitakomachi) are descended from it. Clearly, we can talk about a blockbuster rice.
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Rice
Zen-Noh
