Shirakiku Dried Grains & Rice - Japanese Style Short Grain White Koshihikari - Uncooked Premium Quality Sweet Sticky Sushi Rice, 4.4 Pounds bag

Excellent rice.

Excellent quality product that was packed and shipped well.

Unless you actually have a relative or friend in Japan who can send you rice, this is the best rice around. Japanese rice has few similarities with U. S. rice; in fact, there's no comparison. I cook this product in a rice cooker and with a little salt, butter, and soy sauce, it is absolutely heavenly. To me, it's like eating candy. I've purchased this type of rice for four years and it is worth every single penny. My niece spent two years in Japan and told me that this is authentic sushi rice and appreciated in Japan.

This koshihikari cultivar grown in California is half the price of similar rice I bought on Amazon from Niigata, Japan, but tastes just as good, if not better. It has a pleasant hint of sweetness than the rice from Niigata lacked, but otherwise the texture, aroma, and flavor are extremely similar. The Niigata rice had fewer broken pieces and a slightly smoother, plumper surface, but that's not enough to make it worth twice the price.I've also tried several other popular short grain, "sushi," and koshihikari rices from California, both from Amazon and from my local Asian market, and this is my clear favorite. I buy it regularly and enjoy it in Japanese and Korean dishes.I cook it in a rice cooker on high pressure mode. This gelatinizes more of the starch than boiling or low pressure cooking does, resulting in perfectly sticky, chewy rice.

Rice is amazing but it is nearly double the price of same product at my local Asian foods store, so I will buy from there next time

I'm not sure what Japanese rice should taste like, but this is WAY more tasty than the supermarket Jasmine rice that I normally buy. Not a distinctive TASTE, more like a creamier texture. Very pleasurable.

I love this luxurious rice. I make it in my Instant Pot (using a modified Alton Brown's Sushi Rice recipe) and it comes out amazing every time. It aint cheap but it is delicious and reminds me of the rice The Hubs and I enjoyed in Japan two years ago.Ingredients2 cups sushi or short grain rice2 cups water, plus extra for rinsing rice2 tablespoons rice vinegar2 tablespoons sugar1 tablespoon kosher saltDirectionsRinse the rice with water, pour off and repeat 2 to 3 times or until the water runs clear.Spray the inner pot with cooking spray, then dump the wet rice and 2 cups of water into the pot, seal the lid, and select the rice button.Once done, remove the pot from the heat and let stand, covered, for 10 minutes.Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Japanese rice always tastes great and low is starch. Quality...