Known as the king of Japanese rice, Koshihikari rice is revered for its fragrant, almost translucent grains. A short grain rice with a pleasant, toothsome chew, Toyayma’s Koshihikari cooks up slightly sticky, fluffy and glossy. Unlike other rice varietals available on the market, Koshikihari rice grains are polished to the point that their hard, starchy exterior is almost entirely buffed away (in testing, we noticed they hardly needed more than a good rinse rather than the wash some rice requires). When cooked, the rice grains taste sweet, earthy and a little nutty. Plus, unlike mass-market rice, we noticed that hardly any of Toyama’s rice grains came broken, resulting in a better final texture for the rice.