Kyoto-grown Hinohikari is one of Japan’s representative rice varieties, beloved by many for its excellent flavor and pleasing texture. Hinohikari belongs to a category of rice known as uruchimai, which refers to polished white rice commonly eaten in Japan.
Thanks to cultivation methods carefully tailored to the local environment, Kyoto-grown Hinohikari is known for its natural sweetness, moderate stickiness, and smooth, refined mouthfeel. Grown in harmony with Kyoto’s unique climate and soil, it also carries a rich aroma, making it especially enjoyable when freshly cooked.
Hinohikari is valued not only for its taste but also for its stable quality and reliable yields, which have earned it strong support from rice professionals and chefs alike. In Japanese cuisine—where the appearance and texture of freshly cooked rice are essential—Hinohikari is particularly prized for its beautiful, fluffy finish after cooking.
To fully enjoy Kyoto-grown Hinohikari, it’s important to choose high-quality rice. Pay attention to the shape, size, color, and aroma of the grains—learning to judge rice with both sight and smell makes a real difference. For storage, avoid humidity and direct sunlight. Use airtight containers or proper storage bags, and keep the rice in a cool, well-ventilated place to preserve its quality.
In closing, Kyoto-grown Hinohikari is a rice variety that truly lets you appreciate the natural flavor of rice itself. We hope you’ll bring it to your everyday table and enjoy its gentle yet satisfying taste.