Shirakiku Dried Grains & Rice - Japanese Short Grain White Koshihikari - Uncooked Premium Quality Low Carb Sweet Sticky Sushi Rice, 15 Pounds bag

This is the best rice I’ve ever had. It cooks up perfectly in an electric rice cooker. The short grain has excellent flavor. It makes almost any sauce have the texture of risotto. I’ll be having more rice and less pasta.

Just made my first pot of this delicious rice after receiving it as the reviews were so good. I can’t believe I’ve lived my whole life without having this amazing rice. I brought it after reading thousands of reviews looking for the perfect rice for Gimbap. This rice is so flavorful, firm and sticky at the same time. Made perfect Gimbap and it was my first time making Gimbap. Thanks Aaron and Claire🥰 I put a little Korean toasted sesame oil in with the salt and let soak for 30 mins before cooking in my Japanese rice cooker, “zujiruski” on sushi. The rice was slightly sweet, and flavorful right out of the pot all by itself. Worth every penny. I will always buy this rice going forward. Ten stars!! NO BUGS! Tightly sealed and the bag of rice was then placed inside a heavy plastic bag, sealed, then placed in a box for shipping.

Hands down the best rice I've ordered from Japan. Expensive as heck though likely due to tariffs but still the best.

Love love love this rice. I cook it in Zorushi rice cooker on white rice setting after rinsing and it’s perfect every time. Great taste, texture, Aroma, good value and highly recommended if you like sticky rice. I tried sushi rice setting a couple of times and comes out great.

For me, the Standard for best rice has been Botan's Cal-Rose brand. It's a "medium grain" rice. I haven't liked the texture of long-grain rice, so I wondered, "Is there a short-grain rice? I should try it." AND I bought this.-- I do like the flavor and texture a bit better than Cal-Rose. However, I forgot that some rice hybrids require Much longer cooking time. Cal-Rose needed only six minutes in my pressure cooker. Then comes this Shirakiku Koshihikari that needs a pre-cook soak of thirty minutes AND another thirty minutes after cooking for the awesomeness to soak in, or something. In between is the "give a hard boil for five minutes, then simmer for 25 minutes."-- SO, this sure as heck IS NOT FAST FOOD. But as I said, I love the flavor and texture. You need to realize this is "Sticky Rice" and not the "fluffy" stuff of long-grain rice. Long-Grains need to be eaten with a spoon while this Short-Grain is perfect for chopsticks.

This is easily the highest quality rice I’ve ever had! When you wash this rice properly, soak it for 20-30 mins, and use a rice cooker it comes out perfect every time. I’ve never really liked rice, and living in Louisiana, there are a lot of dishes with rice, after I tried this though I can’t get enough! I can easily eat this rice by itself since there is no off flavors from the additives that American rice has. I DEFINITELY recommend this rice, and can’t wait to buy it again!

This Sacramento CA valley grown short grain Japanese rice is good as you can get with consistency without buying those grown in Japan. The best rice is what is known as new rice harvested in the Fall months. They produce the softest and tastiest rice prized in Japan. In Japan, it is labeled as such but in the US, it is hard to know when harvested. My rice purchased in September 2024 showed expiration of May 2026. I wish American grown rice shows harvested date too. I once purchased Nishki rice bought in California that I knew immediately it was Fall harvested rice because of soft rice texture and superior taste. It was purchased in January. Pure chance but I may have gotten lucky and was able to buy the new rice of the season. The color of onigiri shown in my photo is from several ingredients which darkened the rice to mimic Japanese Family Mart conbini tuna onigiri. Makes great tasting onigiri. I make in batches and freeze in portions. When ready to eat microwave on power level 6 until warmed through.

I love this rice.