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Koshihikari (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.
Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other regions indica rice is the dominant type of rice. Japonica rice originated from Central China , where it was first domesticated along the Yangtze River basin approximately 9,500 to 6,000 years ago.
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai ( 粳米 ) , is the staple of the Japanese diet and consists of short translucent grains.
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
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Rice production is important to the food supply, with rice being a staple part of the Japanese diet. Japan is the ninth largest producer of rice in the world. [1] The rice seasons in Northern Japan last from May–June to September–October. In central Japan, it is from April–May to August–October.
Its total area is 946.76 square kilometres (365.55 sq mi). The city is famous for its koshihikari rice, which commands a premium in the Japanese market.
Sasanishiki is a Japanese rice from Sendai, Japan. Sasanishiki was created as a mixture of Hatsunishiki and Sasashigure at Furukawa Agricultural Experiment Station in Miyagi prefecture in Japan in 1963. [1] The unique feature of this particular kind of Japanese rice is its ability to keep the same taste even when cooling down.
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