Koshihikari rice from Mie Prefecture is one of the region’s signature rice varieties. Grown widely throughout the prefecture, particularly in the Chūsei and Nansei areas, it is known as an early-harvest rice, with harvesting beginning in late August.
The prefecture’s mild climate, rich natural environment, and favorable soils provide excellent conditions for rice cultivation. These growing conditions help produce high-quality grains with a satisfying texture and a natural sweetness that becomes more noticeable with every bite.
Mie-grown Koshihikari is prized for its delicious taste and its ability to remain enjoyable even after cooling. The grains hold their shape well when cooked, producing an attractive, glossy finish. Its texture is slightly firm, making it a good choice for those who appreciate rice with a little more bite.
Whether served freshly steamed with everyday Japanese meals or enjoyed after cooling, this rice offers a pleasing balance of texture, aroma, and sweetness.
Mie Prefecture’s Koshihikari is shipped mainly to markets in central Japan and the Kansai region. Its combination of good eating quality and reasonable price has made it a popular choice among consumers seeking delicious, dependable Japanese rice.
Harvesting begins in late August, and the main season for enjoying newly harvested Mie-grown Koshihikari is September through November. For visitors interested in Japanese food culture, it offers an opportunity to appreciate the quality of locally grown rice, a staple of traditional Japanese cuisine.