Koshihikari 5kg

  • High quality original Japanese rice Koshihikari from Niigata Prefecture. 
  • Ideally sticky, sweet with perfect texture. 
  • Ideal for sushi and other authentic Japanese dishes.   
  • High content of fibre, minerals and vitamins in comparison with other types of non-Japanese types of white rice.  
  • Helps to improve healthy rhythm, provides perfect energy and helps with healthy lifestyle. 
Availability In stock
Code: 144
Koshihikari 5kg
Fresh Japanese rice
Fresh Japanese rice
Directly from Japanese farmers.
Authentic taste of Japan
Authentic taste of Japan
Try how rice should really taste.
Send every Monday
Delivered immediately after rice is polished.
Japanese rice is freshly polished.
Doesn't get any fresher with us than this.

Koshihikari is the most popular rice in Japan. One third of all production of rice in Japan is Koshihikari. It is grown and harvested all across Japan from the north Tohoku region, namely Niigata prefecture all the way to the south Kyushu region. It was firstly developed and grown in Fukui Prefecture in 1956. It is now produced all around Japan. Many Japanese people known Koshihikari and eat it every day. It is the most popular rice in Japan.

One of the main reasons why Koshihikari is grown and harvested all across Japan is for its amazing texture, taste and suitability for cultivation in the mountainous region. The nature geographical conditions in Japan are most ideal allowing high quality harvest of delicious Koshihikari every year.


Taste and Characteristics

One of the most important criteria of any delicious rice is that it has a good balance. Koshihikari is excellent in terms of taste, softness, stickiness, aroma and overall appearance. As it is, it has the perfect balance of Japanese rice. All delicious rice contains high volumes of amino pectin, protein and amylose. And these are plentifully abundant in Koshihikari. Koshihikari is one of the best when it comes to its sweetness, stickiness, aroma and texture. This is why it is so popular.

Koshihikari rice has a unique subtle yet intensifying taste, amazing sweetness and aroma. It is also characterized by its stickiness and softness. Another very important aspect of high quality Japanese rice is that it is delicious even when it becomes cold.


Best dishes that go well with Koshihikari
Koshihikari rice is sticky and has a strong balanced taste, so it goes really well with dishes that are highly seasoned. Koshihikari goes well with hamburgers and yakiniku meat. It is also delicious when it is cold so it is very popular for lunch boxes and onigiri.


Why is our rice the freshest?  

M.Y.JAPAN guarantees that our rice is the freshest possible in the whole Europe. We import our rice direkty from Japanese farmers in the brown form to maintain the highest quality and store our rice in cold place to keep the high quality and taste. We then polish the rice only after it has been ordered. After it's been polished, the package the rice immediately in high quality Japanese craft paper and dispatch it to you. This way we are totally confident that our rice is the freshest in Europe and even exceeds the quality of rice sold in Japan.

The date of polishing is clearly indicated on the package. We suggest to consume our rice within three months of the polishing to match the authentic taste of Japanese rice offered in Japan. However, the expiry date is one year from the date of polishing. 


How to cook rice

1. Gently rinse the rice at least three time in cold water. Be careful not to damage individual grains. It is recommended to use colander when washing rice.

2. Once the rice is rinsed, put into a pot, preferable use stainless pot. For 150 grams of rice, use 180 ml of water. Rice and water ratio should be 1:1.2. Use only cold water.

3. Recommended to let the rice sit in water for about 30 minutes.

4. Start cooking rice. Ideally use rice cooker. If you do not have a rice cooker, use stainless pot.

5. If you use rice cooker, set it as per instructions. If you use stainless pot, once rice starts to boil, gently stir and put on medium to cook for around 10 minutes. Greatly varies depending on the intensity of the stove. After around 10 minutes, let the rice sit for another 10 minutes.

6. Rice should be finished. Gently stir so that air gets in between the individual grains. And let breathe shortly. This will let the remaining water to evaporate and allow the sweetness to spread out.

7. Rice is ready to serve. Enjoy our delicious rice.


Rice should be stored in a cool and dry place. Avoid sun, water and moisture. Rice absorbs the smell of fish and meat, and should be stored away from these.

Additional parameters

Category: Koshihikari
Weight: 5 kg