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Bookmark or Share- Koshihikari - WikipediaKoshihikari (Japanese: コシヒカリ, 越光, Hepburn: Koshihikari) is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. Koshihikari was first created in 1956 by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural Research Facility.
- What Makes Japan's Koshihikari Rice Unique? - Tasting TableKoshihikari is a short-grain rice developed in Japan after World War II. Rice itself has been a staple of Japanese cooking for far longer than a few decades, however.
- 5 Famous Japanese Rice Brands & Their OriginsFukui Prefecture, also known as the birthplace of Japan’s most popular rice brand, Koshihikari, is a coastal climate ideal for rice production. With the Ryōhaku Mountains on one side and the Sea of Japan on the other, the hot, humid summers are perfect for rice paddy cultivation.
- Koshihikari: The best rice for Sushi - SCHOOL OF SUSHIKoshihikari rice is often regarded as the star among rice varieties for sushi, and for good reason! This jewel among rice types originates from Japan and is famous for its short, almost shimmering grains.
- Koshihikari rice - Sweet Japanese premium Rice - Food in JapanKoshihikari, a Japanese short-grain rice cultivar, was developed in 1956, more than 60 years ago. Despite its age, it has been the most widely grown cultivar in Japan for more than 35 years, making it the most important rice for the Japanese people.
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