ShirakikuDried Grains & Rice - Japanese Short Grain White Koshihikari Rice - Uncooked Premium Quality Sweet Sticky Sushi Rice, 4.4 Pounds bag

This koshihikari cultivar grown in California is half the price of similar rice I bought on Amazon from Niigata, Japan, but tastes just as good, if not better. It has a pleasant hint of sweetness than the rice from Niigata lacked, but otherwise the texture, aroma, and flavor are extremely similar. The Niigata rice had fewer broken pieces and a slightly smoother, plumper surface, but that's not enough to make it worth twice the price.I've also tried several other popular short grain, "sushi," and koshihikari rices from California, both from Amazon and from my local Asian market, and this is my clear favorite. I buy it regularly and enjoy it in Japanese and Korean dishes.I cook it in a rice cooker on high pressure mode. This gelatinizes more of the starch than boiling or low pressure cooking does, resulting in perfectly sticky, chewy rice.

I'm not sure what Japanese rice should taste like, but this is WAY more tasty than the supermarket Jasmine rice that I normally buy. Not a distinctive TASTE, more like a creamier texture. Very pleasurable.

I love making nigiri, Maki rolls, hand rolls, Donburi bowls. And have sampled many Michelin starred sushi restaurants. I can’t compete with them, but I can produce sushi as good as less restaurant. I go into more detail in my cookbook, "Four Star Cooking for Friends". Cooked in a rice cooker, I’ve tried many, cheaper versions, and more expensive, imported from Japan, versions. Most of the cheaper, and other US grown were not as good. Some shouldn’t even use the phrase ‘Sushi Rice' as they didn’t have near enough stickiness for hand made nigiri. The imported Japanese versions were twice the price and barely discernible as better. And so, after a little research, I was pleasantly surprised to find this one which is now my goto sushi rice.New Crop not new crop? Sometimes I’ve received New Crop sometimes not, it doesn’t make that much difference. Happy with either.Looking expensive these days, but I’ll stick with it.

Japanese rice always tastes great and low is starch. Quality...

Rice is amazing but it is nearly double the price of same product at my local Asian foods store, so I will buy from there next time

I have been using this brand rice. Great for sushi and mixed vegetable rice.

Unless you actually have a relative or friend in Japan who can send you rice, this is the best rice around. Japanese rice has few similarities with U. S. rice; in fact, there's no comparison. I cook this product in a rice cooker and with a little salt, butter, and soy sauce, it is absolutely heavenly. To me, it's like eating candy. I've purchased this type of rice for four years and it is worth every single penny. My niece spent two years in Japan and told me that this is authentic sushi rice and appreciated in Japan.

Love this rice if I'm cooking anything Asian but found its best secret use: risotto. Ran out of arborio rice one night when I was making some and used this instead. It made the best, creamiest risotto I have ever had. I only this this now when making some.