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Koshihikari Rice
Premium Short Grain
Price
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 is pure pearly, white color and soft yet slightly sticky texture.
Translated from 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.
Japanese immigrants brought this coveted variety of rice with them during the Gold Rush in the mid 1800’s. With similar clay soils and growing climates, Japanese farmers learned to grow their Koshihikari variety of rice in the Central Valley of Northern California. The tradition continues through generations of rice farmers so you can enjoy Hinode Koshihikari premium short grain rice across the Pacific.
Grown In USA
Available in 15lb bags
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.
- Rinse rice in water until it becomes clear.
- Add rice and water as instructed by rice cooker and stir well.
- For best texture, soak rice for 20 minutes in water before cooking.
- Close lid and start rice cooker. Use white rice setting if available.
- When cooking ends, rice cooker will switch to warm setting.
- Let stand covered for 10 minutes, then fluff and serve.
Stove Top
- Find desired servings in Rice Measurement Chart below.
- Rinse rice in water until it becomes clear.
- Add selected rice and water levels to sauce pan and stir well.
- For best texture, soak rice for 20 minutes in water before cooking.
- Close lid, bring water to a boil for just a minute.
- Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed.
- 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
| Rice (Uncooked Cups) | 2 | 3 | 4 |
| Water (Cups) | 2 1/4 | 3 1/3 | 4 1/2 |
| Yields (Cooked Rice Cups) | 6 | 9 | 12 |
| Servings (1/4 Cup Uncooked Rice Per Serving) | 8 | 12 | 16 |
Storage Guide
Store in a cool dry place out of sunlight. Refrigerate or freeze to extend the shelf life as needed.
For more cooking tips, visit the Cooking Rice 101 page.
Nutritional Facts
Serving Size 1/4 cup (48g)
Makes 3/4 cup prepared
Servings Per Cotainer about 142
Amount Per Serving |
|
Calories 170 |
Calories from Fat 0 |
% Daily Value* |
|
Total Fat 0g |
0% |
Saturated Fat 0g0 |
0% |
Trans Fat 0g |
|
Cholesterol 0mg |
0% |
Sodium 5mg |
0% |
Total Carbohydrate 38g |
13% |
Dietary Fiber 0g |
0% |
Sugars 0g |
|
Protein 3g |
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
Total Fat |
Less than |
65g |
80g |
Sat Fat |
Less than |
20g |
25g |
Cholesterol |
Less than |
300mg |
300mg |
Sodium |
Less than |
2,400mg |
2,400mg |
Total Carbohydrate |
300g |
375g |
|
Dietary Fiber |
25g |
30g |
| Calories per gram: |
| Fat 9 • Carbohydrates 4 • Protein 4 |
Ingredients: Milled Rice
