Taste & Texture
Stickiness, sweetness, and grain size vary significantly by cultivar. Koshihikari has strong stickiness and sweetness, while Akitakomachi is mild with distinct grains. New crop rice (shinmai) has stronger aroma and sweetness; older rice cooks more cleanly and suits fried rice or sushi.
Season
Rice Varieties
Akitakomachi
Akita Prefecture's signature rice cultivar — bred from the Koshihikari lineage but with more distinct grains and a milder flavor. Stickiness is less than Koshihikari, making it well suited for onigiri, bento, and sushi. Widely grown in Akita, Iwate, Ibaraki, and Tochigi.
Hinohikari
A leading cultivar in Kyushu and western Japan, registered in 1989 by the Miyazaki Prefectural Agricultural Experiment Station. Descended from Koshihikari, it excels in warm-climate cultivation. Ranked #3 nationally by paddy acreage (~8%), widely grown across Kumamoto, Oita, Fukuoka, Miyazaki, and Saga. The name means 'rice shining in sunlight.'
Hitomebore
A leading Tohoku cultivar registered in 1992, bred at the Miyagi Furukawa Agricultural Experiment Station. A Koshihikari descendant with high cold-hardiness, it spread rapidly across Tohoku after the 1993 severe cold-summer disaster. Balanced stickiness, sweetness, and flavor make it Japan's #2 cultivar by paddy acreage.
Koshihikari
Japan's most-produced rice cultivar, accounting for roughly one-third of national paddy acreage. Widely grown across Niigata, Fukushima, Ibaraki, Tochigi, and Yamagata, it features strong stickiness, sweetness, and luster. The flavor holds up even when cooled, making it ideal for home cooking, sushi, and onigiri.
Nanatsuboshi
Hokkaido's workhorse cultivar, registered in 2001 by the Hokkaido Central Agricultural Experiment Station. Less sticky than Yumepirika with more distinct grain structure, it suits a wide range of applications including sushi, bento, and fried rice. The cultivar that led the expansion of Hokkaido rice's reputation, holding the largest share of in-province paddy acreage.
Sasanishiki
A distinguished Tohoku cultivar named and designated as a recommended variety in 1963 by the Miyagi Furukawa Agricultural Experiment Station. Higher amylose content than Koshihikari gives it less stickiness — the 'crisp shari' long favored by Edomae sushi chefs. Paddy acreage collapsed after the 1993 cold-summer disaster, but its rarity and culinary significance are being reassessed.
Tsuyahime
A premium-brand rice cultivar bred by Yamagata Prefecture and registered in 2010. Consistently achieves the top 'Special A' rating from the Japan Grain Inspection Association, distinguished by exceptional cooked-rice luster and sweetness. Strict producer certification maintains consistent quality, and the cultivar traces its lineage to the legendary Kamenoo variety — Yamagata's pride.
Yumepirika
Hokkaido's flagship premium-brand rice, developed over a decade at the Hokkaido Kamikawa Agricultural Experiment Station. Low amylose content gives strong stickiness and sweetness rivaling Koshihikari, and has earned the top "Special A" rating from the Japan Grain Inspection Association repeatedly.
How to Choose
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Check the milling date — fresher is better.
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Look for evenly-sized grains with luster and translucency, with few broken or chalky immature grains.
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"Single-source rice" (単一原料米) labels indicate certified cultivar and origin..
How to Store
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Avoid heat and humidity; the refrigerator vegetable drawer is ideal (prevents insects and oxidation).
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For room-temperature storage, use an airtight container in a cool dark place and finish within a month.
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Milled rice tastes best within ~1 month (2 weeks in summer)..
Nutrition Facts
ENERGY CONTENT
342
KCAL
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Retail Price
Price Trend
Annual Average
¥4,750/5kg
Source: Statistics Bureau Retail Price Survey (2026)
Production Ranking
Map data: National Land Numerical Information (MLIT Japan)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)