The Koshihikari

Koshihikari (コシヒカリ, 越光) is a popular variety of 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. It has become very popular now in Japan, in part due to its good appearance. It is one of the most highly-grown varieties of rice in the country, and its taste is said to differ per region. Some people think very highly of the Koshihikari harvested in Uonuma area of Niigata Prefecture which is typically the most expensive rice in all of Japan.

Etymology: The character for koshi (越) is used to represent the old Koshi Province, which stretched from present-day Fukui to Yamagata. Koshihikari can be translated as “the light of Koshi”.

Related Varieties: Other rice varieties close to its strains, such as Akitakomachi, Hitomebore, and Hinohikari have been created afterwards by cross-breeding Koshihikari with other Japanese varieties of rice.

Characteristic: Highly susceptible to blast disease. Its stem collapses easily when mature. (source: wikipedia)

If there is one type of rice that best represents sushi and Japanese culinary arts, it is Koshihikari rice (often called “Koshi rice”). Koshihikari rice is considered a super-premium short grain rice that is unique in its characteristics, with a firmness, consistency, aroma, and a natural sweetness that is without peer in the rice world. Slightly off white, firm yet creamy, this low glycemic rice has attributes that make it perfect for sushi or general consumption, if one is so inclined. Along the same vein as Kobe or Wagyu beef, Koshihikari rice is a type carefully cultivated and milled in Japan, and was traditionally only grown and consumed there, and for a long time, Westerners were not privy to this Japanese luxury. Eventually, word of this incredible rice spread, and while Japan was happy to export milled Koshi rice to the rest of the world, grain that would germinate was kept from export, effectively prohibiting other countries from growing their own Koshihikari rice. In 2003, Japan began to certify Japanese Koshihikari rice with DNA testing, thus ensuring a compliant product marketed with JAS certification. The intent was to keep this rice a Japanese product; however we all know how well that strategy works with any commodity.

In time, this rice still managed to find its way to different parts of the world, and it is now grown in the United States. California and Tennessee are two states that have found success in cultivating Koshi rice, and even though it may not be grown in Japan, the American variety of rice manages to retain many of its qualities that make koshi rice such a unique product. Being grown locally, it is less expensive and more readily available than the Japanese variety.

In Japan, home cooked rice is consumed generally within a few months of processing. Most ‘new crop’ rice is used as is, but depending on the household and perhaps the intended dishes it is not be unusual to blend shinmai (new crop) with komai (old crop). Shinmai tends to be stickier because the rain grains still retain some moisture. This is ideal for serving rice alone. Komai tends to be less sticky because the rice has lost more moisture, and is ideal for dishes like Cha Han (Fried Rice) or Kare Raisu (curry rice) where a person might want each grain to not stick to its neighbor. Additionally, nearly all Sushi restaurants in Japan use komai or some kind of komai blend because as the rice grain dries and loses moisture it develops small hairline cracks on the surface. These cracks permit the Su (vinegar) to be absorbed better. Outside Japan, sushi-ya do not pay as much attention to the blending of rice, but in a country where sushi is relatively new, this has not been of much concern.

Koshi rice is to sushi rice as single malt scotch is to the scotch world. While many consumers may not be aware of, or even concerned with the difference, to those who place more emphasis on the nuances of their food, Koshi rice is a different game. While I personally use Japanese Koshi rice when making sushi at home and trying to impress my friends with my sushi making skills, I have recently had the opportunity to try Koshi rice made by a Tennessee grower, which I will review in another article. While I am a huge fan of the Japanese short grain variety of rice, I don’t intend to sound like a rice snob, and I am happy to eat a bowl of non-Koshi rice that I am served at a sushi-ya. That said, when I am home, crafting my own meal and taking the time to perfect it, I like to have the ultimate rice to make my meal complete. (source: sushifaq)

Healthy Food Database – Koshihikari rice

Often called sushi rice, koshihikari is a short grain rice produced by the milling of specially cultivated koshihikari paddies. The flavour is slightly sweet and the grain has an off-white colour. Commonly used for making sushi, the texture of this type of rice is soft, and the glycaemic index is relatively low in comparison to other varieties of rice, as Koshihikari rice has a high amount of resistant starch meaning it’s broken down slowly in the body raising blood sugar levels.

Category: Grain
In Season: all year
To Buy: Buy from supermarkets or Asian grocers. Some health food stores also stock brown koshihikari rice.
To Store: Store in an airtight container in the pantry.
Tips & Tricks:  -

Nutrition (0.5 Cup):

Energy (kJ): 500

Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrates release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.

Fat, g: 0.2

Monosaturated Fat, g: 0.0

Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals.

Safe/negligible amount

Carbohydrates, g: 26.6
Protein, g: 2.2
Saturated Fat, g: 0.0

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals.

Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions.

Cooking: Cooking Tips: Swap plain white rice for koshihikari and enjoy a low GI change.

Benefits the Following Health Conditions:*

Diabetes

Low Energy

*This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner. (http://www.thefoodcoach.com.au/food/?Action=View&FoodID=554)