Nanatsuboshi
ななつぼし
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.
About Nanatsuboshi
Hokkaido's largest-acreage cultivar. Less sticky than Yumepirika with firm grain structure, it is a versatile rice suited to sushi, bento, and fried rice. The name 'Seven Stars' evokes the Big Dipper constellation.
Taste & Texture
Medium to slightly large grains that cook up white and lustrous. Amylose content is higher than Yumepirika, giving moderate stickiness. Grains have distinct contours and break apart pleasantly in the mouth. Stays cohesive when cooled, suiting fried rice, sushi rice, and bento. Mild, balanced flavor with no dominant notes — not fatiguing for daily consumption.
Season
PEAK
Oct – Nov
Top Production Areas
* Major producing areas reflect general shipment trends; rankings shift with year and statistical scope.
Variety Comparison
vs. Yumepirika
Yumepirika is the premium option with low amylose, strong stickiness and sweetness. Nanatsuboshi has moderate stickiness and distinct grains, more versatile for sushi and fried rice. Also more affordable than Yumepirika.
vs. Koshihikari
Koshihikari is the national #1 with strong stickiness and sweetness that shines freshly cooked. Nanatsuboshi from Hokkaido has slightly less stickiness and better grain structure, more adaptable to varied cooking uses.
vs. Akitakomachi
Both have good grain structure and are balanced for bento and sushi use. The key difference is origin — Nanatsuboshi from Hokkaido, Akitakomachi from Tohoku. Flavor profiles are similar.
Breeding History
The Hokkaido Central Agricultural Experiment Station crossed (Hitomebore × Kukei 90242A) with Kuiku 150 (Akiho) to develop this cultivar, registered in 2001 (PVP #11985). Hokkaido rice had long been considered inferior in eating quality to mainland varieties due to the cool climate, but breeding advances progressively closed the gap. While Yumepirika (registered 2008) pursued the high-stickiness premium route, Nanatsuboshi won support from farmers and consumers as a practical, versatile variety with firm grain integrity. Named after the Big Dipper constellation visible in Hokkaido's night sky, it remains the largest-acreage rice in Hokkaido and synonymous with Hokkaido-grown rice.
- Breeder
- Hokkaido Central Agricultural Experiment Station (now HRO Central Agricultural Experiment Station)
- Parentage
- (Hitomebore × Kukei 90242A) × Kuiku 150 (Akiho)
- Registered
- 2001
- PVP Reg. No.
- 11985
Source: MAFF Plant Variety Registration Database / Breeder / brand council publication
How to Choose
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Choose bags labeled 'single-source Nanatsuboshi.' Since it is a Hokkaido-only variety, origin verification is straightforward — focus on selecting a recent milling date for best flavor.
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Priced more accessibly than Yumepirika, well-suited for everyday use.
How to Store
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Avoid heat, humidity, and direct sunlight; store airtight in the refrigerator vegetable drawer.
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Use within 1 month of milling (2 weeks in summer) for peak flavor.
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Hokkaido harvest centers on October to November, so new-crop season arrives slightly later than on the mainland.
Frequently Asked Questions
Which is better — Nanatsuboshi or Yumepirika?
It depends on use and preference. Yumepirika excels eaten plain, with premium stickiness and sweetness. Nanatsuboshi's firmer grain structure and cleaner flavor actually work better in cooked dishes — sushi, fried rice, rice bowls. It is also more affordable.
Is Nanatsuboshi good for fried rice?
Yes. Its moderate stickiness and distinct grain structure make it well-suited for fried rice. The grains stay separated during stir-frying, yielding a fluffy, loose result. Yumepirika — also from Hokkaido — is too sticky for good fried rice, making Nanatsuboshi the clear choice for this use.
What is the origin of the name Nanatsuboshi?
Named after the Big Dipper constellation (Hokuto-Shichisei — the seven northern stars) visible in Hokkaido's clear night skies. 'Nanatsuboshi' means 'seven stars' and evokes Hokkaido's vast northern landscape. The name has become firmly associated with the Hokkaido rice brand identity.
Can I buy Nanatsuboshi outside Hokkaido?
Yes. As Hokkaido's largest-acreage cultivar, it is widely distributed at supermarkets and online retailers across Japan. Plentiful supply makes it accessible throughout Honshu, Shikoku, and Kyushu. Along with Yumepirika, it is one of the defining faces of Hokkaido rice nationwide.