The name comes from “koshi” which comes from the character “越” and is the first character of “Echizen (越前)”, the old name for Fukui prefecture and also the first character for “Echigo (越後)”, which is the old name for Niigata Prefecture. “Hikari” means “light” and apparently comes from the hope that the future of Niigata’s agriculture will “shine like a brilliant light”.

Takaya T, Miyasaka A (1981) Prevention of lodging by mixed planting of rice varieties. I Effects of alternate row-planting on lodging and yield. Jpn J Crop Sci 50:357–364 (in Japanese with English summary) Japonica rice or koshihikari is currently the most cultivated variant of rice in Japan. Hence, this is one of the main reasons Japanese locals use it for their rice balls.

Horiguchi K, Onishi I, Nakamura M, Hokoyama K (1991) Prolongation of harvesting time by changing the transplanting date in paddy rice ‘Koshihikari’. Bull Shiga Pref Agri Exp Stn 32:75–79 (in Japanese) Yamamoto Y, Ogawa T (1992) Eating quality in Japanese rice cultivars. Jpn J Breed 42:177–183 (in Japanese) The rice was given this name because it was cultivated in the same region as the famous Koshi River.

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.

Getting Started With Japanese Cooking!

This rice is also a great choice for those who are looking for a rice that is both traditional and modern.