【Reading】こしひかり

【English Name】Koshihikari

Koshihikari is the most widely cultivated variety of non-glutinous rice (uruchi-mai) domestically, established as a representative brand rice used for the shari of sushi. According to 2020 crop-year statistics, its share of the domestic non-glutinous rice planted area reaches about 33.7%.

In 1944, at the Niigata Prefectural Agricultural Experiment Station, a cross was carried out using Norin No. 22 and Norin No. 1 as parents, after which breeding was repeated at the Agricultural Improvement Experiment Station in Fukui Prefecture. In 1956 it completed national variety registration under the name Suito Norin No. 100. The variety name's origin combines the old name "Koshi no Kuni" (encompassing Echizen, Etchu and Echigo) with "hikari" (light), carrying the hope that this rice would make the Koshi country shine.

As features of taste, the strength of its stickiness and the fine texture when cooked are cited, and it has gained wide support. At sushi shops, when finishing it into vinegared rice, there are many cases of using it while making the most of its stickiness, devising the water proportion and cooking method. However, as cultivation drawbacks, susceptibility to rice blast disease and the property of stems breaking and lodging easily are pointed out.

As a production area, the Uonuma area of Niigata Prefecture is especially famous, and the inland part of Yamagata Prefecture and the Aizu region of Fukushima Prefecture have also received high taste evaluations. Since 1979 it has held the top position in domestic planted area, and many varieties, including Akitakomachi, Hitomebore and Hinohikari, have Koshihikari as a parent.