Is “Hoshizoramai” Tasty? Characteristics and Cooking Tips of Japanese Rice
Is “Hoshizoramai” Tasty?
What kind of rice is Hoshizoramai? Whether you are thinking of trying it or have always eaten it, check its characteristics!
This article is about
- What are the characteristics of “Hoshizoramai”?
- Is “Hoshizoramai” tasty?
- What’s the best way to eat “Hoshizoramai”?
- Why is it called “Hoshizoramai”?
The “Hoshizoramai” is a brand new rice that just debuted in 2018!
Main production areas
“Hoshi” refers to a star in Japanese. “Hoshizoramai” is an original rice produced in Tottori Prefecture. Tottori Prefecture is said to be the best starry sky spot in Japan, where the Milky Way can be seen from anywhere in summer.
The prefecture has been ranked first in Japan 12 times in the “National Observation of the Starry Sky” conducted by the Ministry of the Environment. The starry sky shines brightly because of the clean air and abundant nature. “Hoshizoramai” is cultivated in such an environment.
“Hoshizoramai” was created through 30 years of trial and error
It took about 30 years to develop “Hoshizoramai”. Most new varieties take about 10 years to develop, but 30 years was an endless process of trial and error.
The person in charge of development is born into a farming family. Farming is affected by the weather, so he grew up watching his family struggle. He became a development researcher because he wanted to produce delicious rice that is resistant to rice plant downfall and disease. Usually, when developing a new variety, the parents are selected and crossed only once to create a new variety, such as “Koshihikari” for the father and “Sasanishiki” for the mother.
However, “Hoshizoramai” uses a different method. First, “Yumesorara,” a descendant of “Koshihikari,” is bred to the father, and “Sasanishiki BL1” is bred to the mother. The offspring were bred to “Yumesorara”, and the children were then crossed with “Yumesorara” and so on and so forth. In this way, “Hoshizoramai” was born, which is resistant to heat and disease while maintaining the delicious taste of “Koshihikari”, and made its debut in 2018.
Origin of the name
“Hoshizoramai” is beautifully clear, shiny, and glossy after cooking.
It was named “Hoshizoramai” because it was born in Tottori Prefecture, which is famous for its stars, and because it is “rice that shines like a star.
The most distinctive feature of “Hoshizoramai” is its star-like luster. Other features are said to be as follows:
- Shiny and beautiful when cooked
- Clear sweetness
- Grainy and bouncy texture
- Delicious even when cooled down
The best way to eat “Hoshizoramai”
“Hoshizoramai” goes well with Japanese food. I recommend “Natto (fermented soybeans)” and “Tamago kake Gohan (beaten raw egg poured on top of rice)”.
The texture of the rice does not change even when cold, so it is also delicious as onigiri (rice ball) or bento (lunch box).
The market price
The approximate price of “Hoshizoramai” is as follows in Japan.
- 2 kg (4.4 lbs): 1,000 yen ~
- 5 kg (11 lbs): 2,500 yen ~
“Hoshizoramai” is sold in limited quantities
Limited quantities of “Hoshizoramai” are available as the amount of harvest is still very small. It is still difficult to find it in actual stores, although it is being sold in some shops in the Kansai area and Tokyo. The easiest way to purchase is Amazon.
- “Hoshizoramai” is shiny and beautiful when cooked
- Recommend for “Natto (fermented soybeans)” and “Tamago kake Gohan (beaten raw egg poured on top of rice)”
- Prices range from 1,000 yen ~ for 2 kg (4.4 lbs) to 2,500 yen for 5 kg (11 lbs)
I hope you try the rice and enjoy the texture!