A Comprehensive Guide to Japanese Rice Brands: Kumamoto, Niigata Koshihikari, and Australia Calrose
When it comes to fine dining and day-to-day cooking in Japan, rice has always played a significant role. However, with a variety of rice brands available, it can be challenging to choose the best one. In this article, we will delve into the nuances of three prominent rice brands: Kumamoto, Niigata Koshihikari, and Australia Calrose. Each brand offers its unique characteristics and taste profile. Let's explore the details.
Understanding Calrose Rice
Calrose Rice is a medium-grain hybrid rice, developed in California for Japanese immigrant farmers to cultivate it in fields rather than traditional paddy conditions. While many generations of Japanese Americans have grown up with Calrose rice, its taste is often considered moderate, not exceptional.
The Gold Standard: Niigata Koshihikari
Niigata Koshihikari is often hailed as the gold standard when it comes to japonica short-grain rice. Known for its superior taste, this rice is offered in various harvests and has a distinct flavor profile. However, being used extensively in stores, it can sometimes lack the authenticity and purity of locally-grown premium rice.
Kumamoto Rice: A New Contender
Kumamoto Rice is a relatively new brand that has caught attention over recent years. While still in its infancy, it has potentially better taste qualities compared to other rice brands. Unlike Niigata Koshihikari, Kumamoto Rice faces more significant threats due to climate change, which may prompt quicker developments and innovations.
My Personal Experience and Recommendations
Living in the heart of Koshihikari country, I have a unique insight into the rice growing process. For those choosing among these three brands, it is wise to start with the cheapest option and progress to the others based on individual taste preferences. If the rice is of similar quality, I would advise trying the Australia Calrose first, then the Kumamoto and saving the Niigata Koshihikari for later.
Insights into Authentic Japanese Rice
Koshihikari Rice
Koshihikari Rice is often considered the tastiest rice in Japan, with the Niigata variant often highlighted as the best. However, despite being praised for its quality, it is not always the uniform gold standard. Cheaper bags of Koshihikari might contain mixed batches from different fields, and even premium bags might lack the absolute purity of Koshihikari from a single field.
Implications of Environment and Sampling
Environmental factors play a critical role in rice quality. Upland rice is often considered superior to that grown in plains due to the purity of water and air in rural areas. However, different fields next to each other can yield rice with distinct tastes, highlighting the complexity of rice cultivation.
Organic Rice Certification
For those seeking organic rice, certain regions like the foothills of Niigata, Toyama, Ishikawa, or Fukui, are more likely to offer organic Koshihikari. Organic certification is strict, with adjacent fields required to be organic as well. This purity often leads to superior taste. For the most authentic experience, consider direct purchase from a local farmer and ensuring unpolished rice cooked with high-quality water.
When cooking Japanese style rice, always rinse it thoroughly before cooking, as this is a known practice to enhance taste. Additionally, using the purest water available can further elevate the flavor.
Choosing between Kumamoto, Niigata Koshihikari, and Australia Calrose requires careful consideration. While brands like Niigata Koshihikari have a reputation, new brands like Kumamoto offer potential improvements. Each rice carries its unique qualities, so personal taste and preference will always be the ultimate guide.