[Product of Japan] 越後屋 Echigoya Home Grown Traditional Koshihikari Rice (White, Short Grain), Grown in Niigata | Cultivated on Japanese Pristine Farmlands, Extremely Premium & Rare, 特別栽培米 - 11 Pound

I am from California, but I'm really in to sushi rice (which is apparently redundant as sushi means rice but hey I'm from California so it sounds right to me).I ate the whole 11 pounds over maybe a year, and it was amazing every time. I have a $400 Japanese Zojirushi rice cooker (hey I really like sushi rice), so that definitely helps, but it came out perfect, sticky, evenly cooked, firm yet distinct kernels every single time. I got used to seeing a certain amount of white water each time I rinsed the dry rice before cooking. Then I ran out and bought the organic sushi rice at the health food store last week... There was WAY more white water while rinsing the rice (not milled as well? not shipped as carefully?) and the rice doesn't come out as firm. And it doesn't taste as good. Now I am back here for another 11 lbs of this amazing Japanese rice from Japan.

I'm no rice expert but I been eating rice all my life cooked in a variety of ways. I've tried all the California grown "premium" rice and they are not premium. This rice is the real deal. Cooked in a quality rice cooker it's delicious and I don't often use that word to describe plain white rice.As a matter of fact I have this brand in brown rice and it's just as good.

I LOVE this RICE!!! The flavor, texture and look of this is perfect. The only rice I like better is the one I had in Akita prefecture in Japan. This one is a bit pricey but 15lb. bag should last a while. It cooks up voluminously so it doesn't take much for a large cooked yield.

I keep buying this rice for our family "make your own sushi" night. I know the teens enjoy this sushi as well, not only because they love sushi, but they will make their own rice balls to take to school or just eat the rice plain. Two of the girls just request the expensive rice to be made for dinner"it's so tasty". The price has me still trying other brands of Koshihikari, but this is my third time purchasing it, so clearly flavor wins over price. This rice with Kishibori Shoyu artisan soy sauce just takes everything to another level of bliss. I make three cups of rice for our sushi night and it lasted us four months. But we tend to eat Californian long grain mixed with Jasmine for our traditional Japanese, Chinese, or Thai cuisine, and a Basmati/Californian long grain mix for our Indian dishes. Typically our family eats rice four days a week. This rice is one of a few mind blowing items that I want to use to convince the last of our babies that nobody makes food as good a mamma, and when these kids leave for college they will come home every other weekend for my cooking. Rather than more kids we have to track down across the Nation for this holiday or the next one as it is this or that kids turn for us to visit. If I can get four of them back home for the Holiday's, they all will come to us. ;)

I have been eating rice all my life and i can truly say that these are the purest, authentic Koshihikari rice i have ever eaten. You can feel the freshness in raw and cooked rice. They are too expensive for me to afford, but, whenever i get a chance, i buy them

flavors of fresh grass and bamboo. you don't have to wash it endlessly and it's not broken like most rice sourced from outside of Japan.

I love koshihikari rice and am happy to pay a premium for quality products. Many of the rice grains are broken and the fully formed grains are very small...not plump, juicy, and sweet like most koshihikari. I get the feeling that this is lower quality, rejected crop that is exported, while they save the good stuff for domestic consumption. The rice resembles Vietnamese "broken" rice, which is the leftover crop that is sold to the poor...delicious in its own right, but not when you're paying this much money for it.

This has become my favorite rice, Excellent for donabe bur also good prepared in any other way.