Hinode Koshihikari is a premium short-grain variety of rice named after the historic Koshi Province in Japan. The grains are exquisite when traditionally prepared with the proper time and technique. Perfect rice cannot be rushed. This is a variety chosen by chefs for its pure pearly, white color and soft yet slightly sticky texture.

Translated from the Japanese as the “Light of Koshi,” we savor this delicacy in its purist form. There is no need to cover it with seasonings or sauces. It is often formed into rice balls with seaweed, sashimi or pickled plum to make onigiri or musubi.

How To Cook Rice

Rice Cooker
Follow the manufacturer’s instructions as water ratios and cook times vary by rice cooker. If rice cooker directions are not available, try the ratios in the Rice Measurement Chart below.

1. Rinse rice in water until it becomes clear.
2. Add rice and water as instructed by rice cooker and stir well.
3. For best texture, soak rice for 20 minutes in water before cooking.
4. Close lid and start rice cooker. Use white rice setting if available.
5. When cooking ends, rice cooker will switch to warm setting.
6. Let stand covered for 10 minutes, then fluff and serve.

Stove Top

1. Find desired servings in Rice Measurement Chart below.
2. Rinse rice in water until it becomes clear.
3. Add selected rice and water levels to sauce pan and stir well.
4. For best texture, soak rice for 20 minutes in water before cooking.
5. Close lid, bring water to a boil for just a minute.
6. Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed.
7. Remove from heat, let stand covered for 10 minutes, then fluff and serve.

NOTE: For softer rice, add ¼ cup more water and cook for 5 minutes longer. For firmer rice, add ¼ cup less water and cook for 5 minutes less.
Rice Measurement Chart