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Culinary Science Museum

Koshihikari rice

Koshihikari is a japonica rice cultivar of commercial and research importance. The cultivar name does not prove region, harvest year, cultivation method, milling, age, amylose or cooking quality; each value must attach to the specific product and lot.

4 sources Ingredient Updated
Short Koshihikari rice grains pouring into a wooden measure beside a rice bowl

Five lenses on the subject

Scientific and molecular

Rice quality combines cultivar, environment and process rather than being fixed by a commercial name.

Economics and market

The price observation belongs to the 2 kg Uozu, Toyama pack and is not generalized to all Koshihikari rice.

What is known and measured

Scientific and molecular Peer-reviewed context

Genomic research on rice eating and cooking quality includes Koshihikari as cultivar context but does not provide an automatic specification for every commercial bag. [1]

Economics and market Official source

On August 6 2026, the Dutch Wasabi page showed a 2 kg pack of Koshihikari from Uozu in Toyama at EUR 16.95 including VAT, marked in stock. [2]

Parent topic Premium Japanese ingredients Complements Kioke-fermented shoyu Culinary pairing Dutch-grown fresh wasabi, 50 to 60 g Culinary pairing Kome koji Culinary pairing Chouhaku-kin powdered koji starter Recommended next Washoku, Japanese dietary culture Recommended next Japanese food science

Complements

Rice and shoyu are complementary in sushi and Japanese pantry paths, with each product retained separately. [3] [4]

Explore the related topic

Sources and citations

  1. PubMed, Genome-wide association study of eating and cooking quality in rice.

    Peer-reviewed paper · 2018-04-09 · retrieved 2026-08-05

    Open source

  2. Dutch Wasabi, Koshihikari rice from Uozu, Toyama, 2 kg.

    Official market listing · retrieved 2026-08-06

    Open source

  3. Ministry of Agriculture, Forestry and Fisheries of Japan, Edomae cuisine.

    Official government source · retrieved 2026-08-05

    Open source

  4. Food and Agricultural Materials Inspection Center, JAS 1703 Soy Sauce.

    Official standard · retrieved 2026-08-05

    Open source