Koshi Rice

I recently tried Yutaka Koshi Rice and I couldn’t be more pleased with it! This 5kg bag of premium-grade Japanese short grain rice is an absolute game-changer in my kitchen. Perfect for Sushi and Sticky Rice We love making sushi at home, and this rice is ideal for that purpose. It cooks perfectly, has the right level of stickiness, and holds together beautifully, making it great for sushi rolls. The texture is spot-on, and it really brings the authentic flavor of Japanese sushi rice. In addition, it’s also perfect for sticky rice, which I use frequently for meal prep. The rice clumps together just the right amount, which makes it easy to scoop and serve, and it stays sticky even after refrigerating. Great for Everyday Asian Cooking I’ve also used it in other Asian dishes, and it’s versatile enough for any meal. Whether I’m making a stir-fry, a rice bowl, or just as a side, it cooks up quickly and consistently. It has a lovely soft texture that complements various dishes, making it a must-have in our kitchen. Value for Money Given the quality, I feel like the 5kg bag is excellent value for money, especially since I use rice so often. It lasts a while, and I appreciate how it maintains its quality over time. Final Thoughts If you’re a fan of authentic Japanese rice, I highly recommend Yutaka Koshi Rice. Whether you’re making sushi, sticky rice, or just want a high-quality rice for everyday cooking, this rice delivers perfect results every time. It’s now a staple in my kitchen, and my family loves it!

I'm only dropping a bit (not a whole star) since it is not really Japanese and at a price, you CAN spend on superior products if you choose. That said this is EXCELLENT rice we buy routinely but be CLEAR about two things. 1) It is sourced from Vietnam, not Japan so it is, "Japanese style" 2) It is meant to be delightfully sticky and not too "horribly sticky" as one reviewer misleadingly stated; there is nothing wrong with this rice in that regard as my Japanese wife and I will attest. Obviously you need fairly simple skills in how to wash and steam the rice. The flavour is most agreeable. If you really want Japanese rice then order the Toyama Koshihikari which is sourced from Japan. Regular rice eaters (thrice daily :-) will discern a difference as the Toyama Koshihikari IS superior. It also comes with a superior price tag. At time of writing Toyama Koshihikari is approximately 75% more expensive than the perfectly acceptable Yutaka from Vietnam. So unless you have money to spare and really insist on premium, Yutaka is a fantastic go-to for those who want an option that is more accessible than popping over to Japan.

Yukata pack their rice brilliantly. It's tightly vacuum sealed which keeps it very fresh. It's quite satisfying piercing a bag and hearing the air get sucked in as the bag loosens off and the rice settles so it's ready to pour. I've used a variety of Japanese culinary rice's. Due to budget constraints I look for the best price per kg for good quality short grain rice. Finding short grain is important. I've noticed some other sellers and brands selling what they claim is sushi rice using medium grain. Sushi rice is made using short grain. So always check the details. I believe i- sushi (who get a lot of sales) sell sub par sushi rice as it's a medium grain rice and shouldn't really be sold specifically as a sushi rice as it doesn't fit the criteria. I've had better sushi rice than this current yukata one. The other was in fact also from yukata but it was the more expensive sasanishiki rice. (Which as of today (19th Oct 21) is actually cheaper per kg than the koshi. Given it's a better quality rice, if you happen upon the sasanishiki and it's a better price than the koshi per kg, then go for that. You may have to opt for a 10kg bag rather than a 5kg bag, but it's worth it. Nishiki is the key word when looking for a good quality short grain rice. Prices fluctuate year round. Always aim to get the best quality rice you can as it does make a difference. Especially if you don't eat it daily so you can treat yourself to a higher end product. It's worth keeping an eye of prices and then grabbing a 5 or 10kg bag when the price is good or has a subscribe and save voucher. The shelf life is excellent whilst unopened due to the tightly vaccuum sealed bags that yukata use, even after opening the rice lasts a very long time as long as kept in a cool dry environment. I roll the air out of the bags and clip with pegs and fill kitchen containers to hold around 2kg of rice at a time and have found this to work very well. Don't forget your other essentials if embarking on Japanese cooking or sushi creation. Mirin or cooking sake, kikoman naturally fermented soy sauce (no need for the pricier sushi version, just make yourself by diluting with a little filtered water and adding a little sugar), also have a good quality rice vinegar to hand and the best quality wasabi you can source. I highly recommend a brand called Emma that make the highest content wasabi powder I could find at an outstanding price. With wasabi products always look at the actual wasabi content. Most contain the tiniest amount just so they can qualify as a wasabi product and instead rely on colouring and standard horseradish. The Emma wasabi powder has been by far the best I've tested out of around 10 different brands (ranging from tubes or paste to tins of powder). I'm yet to have enjoyed fresh wasabi straight from the root, but hope I get to experience this one day.