Toyama Koshihikari Japanese Rice 5 kg

Product Information

These new findings and materials will facilitate genomics-assisted rice breeding, eventually leading to superior cultivars.

I’ve just heard about natto for the first time and like the idea of having it for breakfast, so I got to this recipe interested in cooking rice to have with it. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Norin 1 was a mainstay cultivar in the Hokuriku region at that time owing to its early heading and high yield. Also, I don't recommend storing it in the fridge because the rice will dry, and the texture will not be good. Although breeders have tried to mitigate or eliminate the defects of Koshihikari using it in breeding programs to produce rice with high eating quality, no cultivar is more widely cultivated than Koshihikari in Japan.For these reasons, rice-using industries, scientists, and consumers can’t discuss Japanese rice without thinking of Koshihikari. The best rice for onigiri is the short-grained Japonica variant or “Koshihikari,” known for its fluffy and stickier texture with shiny exterior. Furthermore, there has been increasingly wide diversification of the eating quality of cooked rice in Japan. Further progress in rice genomics is gradually unlocking the mechanisms that underlie the agronomic characteristics of Koshihikari. In addition to the grains described above, red rice, green rice, amaranth, and other barley(and so on) are included.

Despite its age, it has been the most widely grown cultivar in Japan for more than 35 years, making it the most important rice for the Japanese people. Sato T, Sakai K (2004) Studies on rice [ Oryza sativa] direct sowing cultivation under flooded paddy field, 2: High yielding cultivation of Koshihikari by improving seedling establishment and utilizing growth index at panicle formation stage.Japanese short-grain rice prefers soft water because it is more absorbent and enables the grains of rice to soak up all that moisture. After 20 minutes, release the remaining pressure (if any) by turning the Venting Knob to Venting position. Idesawa Y, Tanimoto R, Oyamada M, Komiya U, Nishimura M (2017) Screening and evaluation of high dietary fiber mutants in rice seeds. Koshihikari ( Japanese: コシヒカリ, 越光, Hepburn: Koshihikari ) is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. A QTL for strong cold tolerance at the booting stage ( qCT7) was detected on the long arm of chromosome 7 (Takeuchi et al.

Morita K, Takahashi W, Sugimori F, Furuhata M (2011) Planting density suitable for late transplanting for avoiding high temperature during the ripening period of rice cultivar Koshihikari in Toyama prefecture, Japan. Takeuchi Y, Hori K, Suzuki K, Nonoue Y, Takemoto-Kuno Y, Maeda H, Sato H, Hirabayashi H, Ohta H, Ishii T et al (2008) Major QTLs for eating quality of an elite Japanese rice cultivar, Koshihikari, on the short arm of chromosome 3. Don’t forget to use nori sheets that are fresh as possible to make the wrapping easier and an overall nicer experience.Wada T, Ogata T, Tsubone M, Uchimura Y, Matsue Y (2008) Mapping of QTLs for eating quality and physicochemical properties of the japonica rice ‘Koshihikari’. They also offer “Koshihikari BL” as “Koshihikari” because it has the same quality and flavor as traditional Koshihikari.

Ebitani T, Takeuchi Y, Nonoue Y, Yamamoto T, Takeuchi K, Yano M (2005) Construction and evaluation of chromosome segment substitution lines carrying overlapping chromosome segments of indica rice cultivar ‘Kasalath’ in a genetic background of japonica elite cultivar ‘Koshihikari. However, these cultivars have not replaced the original Koshihikari in most places, because some skillful farmers have resolved the lodging problem and prioritize current Koshihikari over “semi-dwarf” Koshihikari. There are so many different brands from all over Japan as well as overseas and competition is fierce. Though the target QTLs were not cloned, their phenotypic effects in the Koshihikari genetic background have been evaluated and incorporated in actual breeding programs (categories B and C in Additional file 1: Table S1). Pro Tip: We used a portable electric fan to cool off the sushi rice to room temperature simultaneously to give the sushi rice a beautiful shiny gloss.Some problems, such as tight linkage, pleiotropy or introgression out of the target region, need to be overcome.