Short-grain rice

Japanese Grain

Short-grain rice

米 kome / ご飯 gohan (Japanese)

Also called Japonica rice · Sushi rice · Koshihikari

Faintly sweet and clean, with a texture that holds together on chopsticks and in sushi.

What it is

The plump, sticky-tender rice of Japan, eaten plain at every meal and seasoned for sushi.

How it tastes

Faintly sweet and clean, with a texture that holds together on chopsticks and in sushi.

  • Sweet
  • Savoury/Umami

How to use it

Rinse until the water runs nearly clear, soak thirty minutes, cook with equal volume of water, rest ten minutes covered. For sushi, fold in seasoned vinegar while warm. Do not use basmati; the grain is wrong for every Japanese use.

  • Base/Stock

Where it comes from

Rice is the centre of the Japanese meal, and the word for cooked rice, gohan, is also the word for a meal. Regions compete on their varieties; Koshihikari from Niigata is the best known.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Mild, starchy
Heat
None
Salt
None
Sour
None

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

Recipes arrive with the shelf

A recipe that calls for a line we cannot supply is an advertisement for someone else. Japanese recipes go live the week the platform does.

Products that contain it

This entry is complete and readable now. The products behind it are not on the shelf yet — Japanese is the fifth platform to launch, after Arabian & Levant. This entry is complete now. The products behind it are not on the shelf yet — Japanese is the fifth platform to launch.

Tell me when Japanese lands The Japanese platformShop what is live — Thai