| Koshihikari | |
|---|---|
 | |
| Hybrid parentage | 'Nourin No.1' × 'Nourin No.22' |
| Subspecies | O. s. subsp. japonica |
| Cultivar group | temperate japonica |
| Cultivar | Nourin No.100 (Etsunan No.17) |
| Marketing names | Koshihikari |
| Origin | Japan, 1956 |
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 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]
As of 2008, Koshihikari BL accounted for 97% of Koshihikari production in Niigata Prefecture, the largest rice-growing region in Japan.[3]
- ^ 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.
- ^ Kodachi, Hisao (2018-10-16). "Japan's China-bound rice exports set to soar". Nikkei Asian Review. Retrieved 2019-01-24.
- ^ Cite error: The named reference
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