Japanese Rice 101
Earlier this month we ran a special promotion on our Koshihikari Rice (コシヒカリ, 越光), and in this Blog, we would like to talk a bit more about Japanese rice and why Koshihikari is so special.
Rice is the most important staple in Japanese cuisine – in Japanese language, the word “gohan (ご飯)” is used to refer to both “cooked rice” and “meal”, which signifies meals simply cannot go without rice in Japan. Apart from being a diet staple, rice also has a significant role to play in Japanese culture.
History of Japanese Rice Cultivation
Rice cultivation originated in China 10,000 years ago and spread to Japan in 10th century BC (around 3,000 years ago), first to northern Kyushu, then to the Kinki region, and finally to the far north of the Tohoku region. Rice cultivation gradually transformed Japan from a hunter-gatherer society into an agricultural society.
Role of Rice in Japanese Culture
During the Warring States period (15th-17th century), rice was such an important military supply that land ownership was considered a symbol of power. In the Edo period (1603–1867), rice even became the foundation of the economy as feudal lords collected tax from the different regions based on rice production. But sadly, since farmers had to surrender their rice crops as tax, they rarely had enough rice for themselves. That explains why rice is also a symbol of wealth.
Rice is more than just a diet staple or key ingredient used in producing many foods and condiments. The entire rice plant is fully utilized, with the stalks used in making tatami mats and thatch roofing, and rice paste used in bookbinding and a dye technique for fabrics such as silk for kimonos. This is why rice has always held a special place in the hearts of the Japanese people.
There are shrines all over Japan dedicated to “Inari”, the god (“kami”) of rice. Rice cakes (mochi) and sake, both made from rice, are often offered to the gods at Shinto shrines. There are also many rice related festivals to pray for good harvest and abundant crops, such as rice planting festivals in Spring/Summer and rice harvest festivals in Autumn, with the most famous one being Otaue Rice Planting Festival (御田植神事) held in Osaka every June.
Varieties of Japanese Rice
The most common type of Japanese rice is short grain white rice, and it comes in many different varieties with slightly different taste, aroma, appearance and texture. The most well-known varieties are the following:
Koshihikari (コシヒカリ) – the most popular variety. It has a sticky consistency and a sweet flavour. It is grown all over Japan, with Tohoku region in northern Honshu being the main production area.
Hitomebore (ひとめぼれ) – has a soft texture with the right balance of aroma, taste and appearance. It is soft and sticky like Koshihikari but not as strong.
Akita-komachi (あきたこまち) – slightly less sticky and lighter in taste than Koshihikari. It originated in Akita prefecture.
Koshihikari Rice (コシヒカリ, 越光)
Koshihikari was first bred in 1956 and has been the most popular variety of rice in Japan for the past few decades. It is a premium short grain rice known for its natural sweetness and sticky texture. When cooked, it has a lovely shine and aroma, as well as a strong umami taste. It is delicious regardless of whether it is served hot or cold.
In the 1960s when the post-WWII food shortage ended, Japanese consumers changed their preferences and favoured rice with superior quality and taste, which led to the rapid expansion of Koshihikari rice cultivation. Due to its popularity, today Koshihikari is even grown in places outside of Japan, including California (USA), Australia and China.
Our Koshihikari Rice is produced in Nagano Prefecture, located in the north of the Japanese Alps. Known as the “roof of Japan,” Nagano Prefecture is dominated by mountainous terrain and high altitude, with a large temperature difference between day and night. The area is blessed with fertile soil and clear fresh water flowing from the mountains, making it the perfect environment for producing high quality rice.
If you haven’t already, give our Koshihikari Rice a try and indulge yourself in the luxurious taste direct from Nagano.
Resources:
https://www.gov-online.go.jp/eng/publicity/book/hlj/html/202011/202011_01_en.html
https://kome-academy.com/en/kome_library/origin.html
An Introduction to Japanese Rice – Japan Travel
Otaue Rice Planting Festival | Travel Japan – Japan National Tourism Organization (Official Site)