Koshihikari

Koshihikari (Japanese: コシヒカリ, 越光, Hepburn: Koshihikari) is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States.

Koshihikari
Hybrid parentage'Nourin No.1' × 'Nourin No.22'
SubspeciesO. s. subsp. japonica
Cultivar grouptemperate japonica
CultivarNourin No.100 (Etsunan No.17)
Marketing namesKoshihikari
OriginJapan, 1956

Koshihikari was first created in 1956 by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural Research Facility. It is one of the most highly grown varieties of rice in Japan [1] and is exported to other countries as a premium product.[2]

Etymology

The character for koshi (越) is used to represent the old Koshi Province, which stretched from present-day Fukui to Yamagata. Koshihikari can be translated as "the light of Koshi".

Other rice varieties close to its strains, such as Akitakomachi, Hitomebore, and Hinohikari were subsequently created by cross-breeding Koshihikari with other Japanese varieties of rice.

Characteristics
  • Highly susceptible to blast disease
  • Its stem collapses easily when mature

See also

References
  1. Ohtsubo, Ken'ichi; Okunishi, Tomoya; Suzuki, Koitaro (2005). "Processed novel foodstuffs from pregerminated brown rice". In Toriyama, K; Heong, KL; Hardy, B (eds.). Rice is Life: Scientific Perspectives for the 21st Century. International Rice Research Institute. ISBN 9789712202049.
  2. Kodachi, Hisao (2018-10-16). "Japan's China-bound rice exports set to soar". Nikkei Asian Review. Retrieved 2019-01-24.
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