Rice: Kernel-to-Kitchen Quality

Short Grain Rice

These Japanese short-grain rice varieties have a kernel that is smaller and more rounded than that of medium grain rice. With a mild, sweet more noticeable taste, the texture is softer to the palette than that of the larger kernel in medium grain. These varieties vary slightly in taste, cooking characteristics and texture; however all share a reputation as the best eating varieties available. It is most commonly used for table rice thanks to its taste and softer texture. More upscale sushi restaurants utilize these short-grain varieties for sushi.

• Koshihikari
• Calhikari
• Akitakomachi
• Hitomebore
• Calamylow

Calmochi (Sweet Rice)

A short grain variety that is grown in California. Mochi, or sweet rice, is a glutinous rice used in traditional Japanese rice cakes, desserts and puddings. This variety is round, opaque, and very soft when cooked.

Medium Grain Calrose Rice

Calrose is a Japonica variety, medium grain rice, which is stickier than long-grain Indica rice. It is the most abundant rice grown in California and commonly enjoyed as table rice and used for sushi.

Premium Medium Grain Rice

The Premium Medium grain variety was developed as an improvement to the Calrose rice. The kernel size is slightly larger than Calrose and has a distinctive white, creamy center, lending a slightly sweeter taste than Calrose. It is commonly used in sushi restaurants domestically and internationally.