The most popular and produced rice. (more than 30% cultivating)
Well balanced. Excellent taste, flavor, shininess, sweetness, strong stickiness. But does't suit for SUSHI due to the strong stickiness.
Suitable for Onigiri, Western and Japanese cuisine.
No.2 cultivate rice. Breed from KOSHIHIKARI. Medium size grain.
Well balanced sweetness and stickiness. Light flavor, good taste, moderate stickness.
Soft texture. Suit for any kind of cuisine.
No.3 cultivate rice. Breed from KOSHIHIKARI. Small size grain.
Cultivating western part of Japan. Longer chew increase sweetness. Doughy texture. Moderate stickiness. Tasty.
Suit for Japanese, Western, Chinese cuisine, Sushi, Bento. Taste good eaten cold.
No.4 cultivate rice. Breed from KOSHIHIKARI. Small size grain.
Shiny cooked rice. Moderate stickiness. Good taste balance. Lighter taste than KOSHIHIKARI. Stable grain and not too much soft.
No.5 cultivate rice. Grandchild of HITOMEBORE. Excellent balance of shininess, stickiness, sweetness. Harder than HITOMEBORE. Taste good eaten cold. Stable grain, less gooey, smooth and moister. Brown rice is popular for health conscious young women for its softness.
Suit for Sushi, Bento.
The best rice for Sushi. Popular for high class Sushi restaurant.
Tender crisp and light texture. Increasing sweetness by chewing. fresh and not too much sweet. Less sticky.
Suit for Shushi, Japanese cuisine, Zousui (rice-porridge with vegetables, fish, shellfish, and other ingredients)