Koshihikari

Koshihikari is a Japanese rice cultivar developed at the Niigata Prefectural Agricultural Experiment Station and released in 1956. It originated in the Koshi region, an old name for part of present-day Niigata Prefecture, and quickly gained popularity to become widely grown across Japan. The name combines koshi, the regional designation, with hikari, meaning light or shine.

The grain type is medium to medium-long with a glossy appearance when cooked. The texture is soft and moderately sticky, and the flavor is often described as clean and slightly sweet, characteristics highly valued for steamed rice and sushi rice. The rice holds up well to chilling and reheating, making it popular for home use and restaurant service.

Since its release, Koshihikari has served as a benchmark for eating quality in breeding programs, and many regional variants and subsequent lines have been developed to suit different climates and tastes. Internationally, it has been exported and cultivated in countries such as the United States (California), Australia, and Canada, where it is often marketed as premium sushi rice.

Because of its sensitivity to growing conditions and post-harvest handling, Koshihikari requires careful cultivation, storage, and processing to preserve its texture and flavor. It remains one of the most recognized rice varieties in the world and continues to influence premium rice production in Japan and abroad.