The History and Features of Koshihikari
Koshihikari was officially named in 1956. It is a Japanese rice variety developed from two parent varieties, Norin 22 and Norin 1.
The story began in 1944 at the Niigata Agricultural Experiment Station. After World War II, rice breeding started again, and a new rice line called “Koshihikari” was selected.
At first, Koshihikari was not highly valued by some farmers. It was known to fall over easily in strong wind and rain, and it was weak against a common rice disease called blast.
However, there was one big advantage.
It tasted much better than many other rice varieties.
Niigata and Chiba Prefectures saw its potential and began growing it. From there, Koshihikari gradually spread across Japan.
Japan was also entering a period of rapid economic growth. People wanted better and tastier food, and Koshihikari was a perfect match for that time.
Today, Koshihikari has become one of the most important rice varieties in Japan.
The Taste of Koshihikari
The best things about Koshihikari are its strong stickiness, natural sweetness, and beautiful shine when cooked.
It does not become hard easily after it cools, so it is also delicious in lunch boxes and rice balls.
The grains are a good size, and the more you chew them, the more flavor you can enjoy.
In many ways, Koshihikari helped create the image of what Japanese people think of as “delicious rice.”
Where Is Koshihikari Grown?
Koshihikari is widely grown in many parts of Japan.
It is especially common in Niigata, but it is also grown in Fukushima, Nagano, Gunma, Toyama, Ishikawa, Fukui, and other areas from eastern Japan to central Japan.
At first, it was mainly considered suitable for cooler areas. Today, however, it is grown as far south as Kyushu.
Koshihikari has also created famous local brands, such as Uonuma Koshihikari and Sado Koshihikari.
Because of this, people can enjoy comparing Koshihikari from different areas.
Growing Koshihikari
Koshihikari has excellent taste, but it is not an easy rice to grow.
It is weak against rice blast and can easily fall over when the plants become too tall or heavy.
For this reason, farmers need good skills in water and fertilizer management.
In other words, Koshihikari is a rice variety that truly tests a farmer’s skills.
In recent years, a variety called Koshihikari BL, which has better resistance to disease, has become widely used.
Farmers and researchers are also working on new varieties and new ways of growing rice to deal with the effects of rising temperatures caused by climate change.