Niigata Rice

Niigata Rice has different profiles of flavor depending on where it is grown and the growing methods of the farmer. The different texture, chewiness, flavor, and type of rice all have to do with learning about analyzing the rice in a way to properly describe what is felt when eating the rice. The appreciation can only become clear when you can describe the rice.

To the people of Niigata, rice holds a special place in their hearts. Rice planting starts around June in Agano. There is someone who knows a lot about rice named Mitsuo Ishizuka who worked as an agriculture official till 2007. He sensed a disconnection of people and rice, so he would hold events to experience the rice patties for themselves, and that brings great awareness and pride of Niigata Rice. Most of the rice in Japan is Japonica Rice and is chewy and sticky. The stickiness of Japonica rice is important to have the shape stick together for Onigiri, Donburi, and Sushi. Rice patties are at the heart of the Japanese experience with seeing flatlands and mountains with rice patties along the rural areas of Niigata.

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In Large Patties they plant by machine. In Small irregular Patties they are planted manually. Niigata Rice Patties often times harvest the famous Koshi-Hikari Rice (80% Niigata, 20% National) that is well known for great rice balls that are seasoned with salt. Koshi-Hikari is quite chewy and is well known for it, but what is amazing it holds its form when it gets really cold in the winter, so seasonings bring out the flavor of the rice while enjoying the seasoning at the same time. This means that certain onigiri thrive on the distinct dry seasonings that are placed on Koshi-Hikari to really make people find new ways to enjoy a onigiri.

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Weeding Season is the worst part of maintaining healthy rice patties and is harder than the planting. Dealing with weeding with new ideas using technology is necessary to getting more youth interested in farm life, since not all of them want to pull weeds for hours the traditional way. Niigata and other places all over Japan could really use new ways to weed specialized for rice patties.

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In Department stores or even some Rice Otaku and Rice Tasters from the culinary industry tend to be those who are interested in purchasing custom orders of select growers across Niigata and purchase by the gram. The maximum freshness the rice is stored unpolished and milled on the spot after its purchased in a rice polishing machine. There is among 11 degrees of polishing with the most common 5 being: 10% polish, 30% polish, 50% polish, 70% polish, and 100%% polish. The higher the polishing ratio the more savory, grainy, and rice-like flavors come out and are served warm. The lower the polishing ratio the cleaner, lighter-bodied, smooth rice flavor comes out, so it tends to be eaten cold. Cooking variety is involved as well with: Firm, Semi-Firm, Medium, Semi-soft, and Soft.

 

Branded Rice in Niigata

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Koshihikari Rice

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Shinnosuke Rice

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