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JAPANESE SUSHI RICE





How much do you know about Japanese rice??


When I say Japanese rice, it refers to the sticky sushi rice.

If you go to Japanese supermarket, probably 95% you find are the sushi rice kind.


What's all different about?


That's the topic of this blog!


In the video on YouTube, I’ll be showing any other rice related topic such as

  • how to store the rice?

  • how to rinse the rice?

  • how to cook the rice

  • how to keep the rice?


I hope you will take a look and leave the comment on YouTube!

Thank you very much for your support!





<EXPLORE THE JAPANESE SUSHI RICE>



1: 3 different types of rice in japan


2; 5 popular sushi rice brand in Japan ( My personal preference)

-こしひかり( koshihikari)

-あきたこまち(akitakomachi)

-ささにしき(sasanishiki)

-ミルキークイーン(miruki-kui-n)

-ゆめぴりか(yumepirika)


3; How to cook the rice?





<1: 3 different types of rice in japan>


-白米(hakumai)/ Sushi rice

Typical short grain sticky rice which can be used for sushi and onigiri. This is the most popular rice in Japanese household.


-玄米(genmai) / Brawn rice

Brown rice is a whole-grain rice with the inedible outer hull removed. White rice is the same grain but has the hull, bran layer, and cereal germ removed. The brown rice is more nutrition dense than white rice but also harder to digest.


-もち米(mochigome) / glutinous rice

Glutinous rice is normally used for making rice cake or Japanese confectionery. A lot stickier than regular sushi rice.


-無洗米(musenmai) / pre-rinsed rice

Sushi rice is usually needed to rinse before you cook. However, this MUSENMAI is already rinsed. I personally use this type, since my family consume rice a lot. It’s very helpful for saving my time.



<2; 5 popular sushi rice brand in Japan>

This sushi rice is all similar taste and texture. However, there are subtle differences depending on the variety and cultivation area .


-こしひかり( koshihikari)

Most popular kind in Japan.

It has a relatively strong stickiness. It becomes very glossy and soft when the rice is cooked.


-あきたこまち(akitakomachi)

The grains are smaller than other brands.

It won’t be so sticky. You can enjoy the light and firm grain texture.


-ささにしき(sasanishiki)

Just like あきたこまち(akitakomachi ), you can enjoy the light and firm grain texture.

perfect option for making sushi at home!


-ミルキークイーン(miruki-kui-n)

Very sticky and soft texture. The rice won’t be too dry and hard even after it’s cool down. Great option for making a bento box and onigiri.

Try not to use too much water otherwise some of you might taste its too soft.


-ゆめぴりか(yumepirika)

Relatively on the sticky side, but the texture and sweetness are well balanced.

Also works great for bento box.



<3; how to cook the rice?>

Please watch the video and recipe!




Thank you very much for reading! Please share with anyone you might be interested in!

Reference; https://www.ricepier.jp/%E3%81%8A%E7%B1%B3-%E9%9B%91%E7%A9%80%E8%BE%9E%E5%85%B8/%E3%82%B3%E3%83%A1%E3%81%AE%E5%93%81%E7%A8%AE%E3%81%82%E3%82%8C%E3%81%93%E3%82%8C/


2020/11/14 MIWA









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