Koshihikari Toyama Rice

Name: Koshihikari Toyama Rice
Brand: THE WASABI COMPANY
SKU: WSB.RICE.04
Price: 10.00 GBP
Availability: InStock

£10.00

Net: 1kg ☆ Staff choice ☆ Toyama Prefecture, Japan

Koshihikari rice from Nyuzen in Toyama Prefecture — one of Japan's most prized rice-growing regions. Grown with pure snowmelt from the Northern Alps and polished to an almost translucent finish. Slightly sweeter than other Japanese short-grain varieties, with a glossy, sticky texture ideal for sushi, onigiri, and everyday Japanese cooking.

£10.00

Koshihikari is the most highly regarded rice variety in Japan — the benchmark against which all other Japanese rice is measured. This particular Koshihikari is grown in Nyuzen, a town in Toyama Prefecture on the Sea of Japan coast, where the rice paddies are fed by fast-flowing snowmelt from the Northern Alps via the Kurobe River. The combination of pure water, mineral-rich alluvial soil, and Toyama's distinct temperature swings between day and night produces rice with a sweetness and depth of flavour that is difficult to replicate elsewhere.

The grains are polished until almost translucent — the hard, white, starchy outer layer removed to reveal a clean, refined core. This high degree of polishing means the rice needs only a quick rinse before cooking, rather than the thorough washing required by less refined varieties. When cooked, the grains hold their shape while developing a characteristic glossy sheen and a gentle stickiness that makes them cohere without becoming mushy. The flavour is subtly sweet with a faint floral quality — clean and pure rather than heavy.

This is the rice to use for sushi, onigiri, donburi, and any dish where the rice itself matters. It is also excellent as plain steamed rice alongside Japanese dishes.

Producer: Grown in Nyuzen, Toyama Prefecture, Japan.

Ingredients: 100% Koshihikari rice

Storage: Store in a cool, dry place away from direct sunlight.

Net: 1kg

Rinse the rice in cold water, swirling gently with your hand, then drain. Repeat two or three times until the water runs mostly clear. This rice is highly polished, so it needs less rinsing than cheaper varieties. Soak for 30 minutes in fresh cold water before cooking — this allows the grain to absorb water evenly and produces a better texture.

For stovetop cooking, use a ratio of 1 part rice to 1.2 parts water (e.g. 200g rice to 240ml water). Bring to a boil, reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Do not lift the lid during cooking. Remove from the heat and leave covered for a further 10 minutes to steam. Fluff gently with a rice paddle or fork.

For a rice cooker, follow the same 1:1.2 ratio and use the standard white rice setting. A rice cooker will produce the most consistent results.

For sushi rice, cook as above then turn the hot rice out into a wide, flat dish (ideally a wooden hangiri). Season with sushi vinegar — rice vinegar, sugar, and salt — while fanning the rice to cool it quickly. This gives sushi rice its characteristic glossy sheen.

For onigiri, use freshly cooked rice while still warm and slightly sticky. Wet your hands with salted water to prevent sticking, then shape into triangles or balls with your filling of choice.

For donburi and rice bowls, serve freshly steamed rice as the base and top with your chosen ingredients — grilled meat, sashimi, tempura, or a raw egg.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Koshihikari is the most highly regarded rice variety in Japan — the benchmark against which all other Japanese rice is measured. This particular Koshihikari is grown in Nyuzen, a town in Toyama Prefecture on the Sea of Japan coast, where the rice paddies are fed by fast-flowing snowmelt from the Northern Alps via the Kurobe River. The combination of pure water, mineral-rich alluvial soil, and Toyama's distinct temperature swings between day and night produces rice with a sweetness and depth of flavour that is difficult to replicate elsewhere.

The grains are polished until almost translucent — the hard, white, starchy outer layer removed to reveal a clean, refined core. This high degree of polishing means the rice needs only a quick rinse before cooking, rather than the thorough washing required by less refined varieties. When cooked, the grains hold their shape while developing a characteristic glossy sheen and a gentle stickiness that makes them cohere without becoming mushy. The flavour is subtly sweet with a faint floral quality — clean and pure rather than heavy.