When you hear "rice from Hokkaido," what kind of rice comes to mind?

Until recently, Hokkaido rice was known as "not tasty rice," but as a result of persistent breeding efforts over a long period, it has now come to receive high praise, with some varieties even earning the highest "Special A" rank in the taste rankings by the Japan Grain Inspection Association.

This time, we'll introduce six representative brands of rice from Hokkaido, along with one delicious glutinous rice, and suggest some recommended cooking methods and ways to enjoy them.

<Table of Contents>
1. Fukkurinko
2. Yumepirika
3. Nanatsuboshi
4. Kirara 397
5. Hoshino Yume
6. Oborozuki
7. Kitayukimochi
Final thoughts

First up is Fukkurinko, a rice variety that originated in southern Hokkaido. Named after the plump, round grains of rice, this variety was cultivated exclusively in the southern Hokkaido region for a while after its creation.

During that period, farmers cooperated to establish unified standards and worked to control quality, including taste. Later, cultivation spread to the Sorachi region, and now there are many farmers producing it.

This rice boasts a rich sweetness and just the right firmness, and it received a Special A rating in the 28 rice taste rankings. It is also used in various settings, including in-flight meals on airplanes.

Furthermore, it became instantly famous after being featured on a nationally broadcast television program.

In southern Hokkaido, where it originated, some manufacturers use Fukkurinko rice in their popular squid rice dishes, which are sold as souvenirs. If you see it in stores, please consider buying it as a souvenir.

This is Yumepirika, which also received a Special A rating in the 28 rice taste ranking. It is a rice variety characterized by its strong sweetness, and while it has a moderate firmness, it is the stickiest among Hokkaido rice varieties, making it a chewy variety.

It's also known for the commercials featuring Matsuko Deluxe, who is famous for her love of rice.

Yumepirika rice has a beautiful, glossy appearance when cooked, so the best way to enjoy it is to eat it fresh off the stove. Hokkaido-produced cod roe or salmon roe would be a good accompaniment to the rice.

Nanatsuboshi is currently the most widely cultivated rice variety in Hokkaido. Like Fukkurinko and Yumepirika, this variety also received a special A rank in the 28 rice taste rankings.

The name is said to have been given because it is cultivated in Hokkaido, where the air is so clean that you can see so many stars.

The name evokes a vivid image of the landscape where this rice is cultivated, doesn't it?

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Because it is cultivated in relatively large quantities, you can often see it being sold at gourmet events held throughout Hokkaido.

Nanatsuboshi rice isn't as sweet as Yumepirika, but it retains its delicious sweetness even when cold. Also, the grains don't easily break down, making it ideal for rice balls, sushi, and bento boxes.

Kirara 397 received an A rank in the 28 taste ranking.

This variety, which debuted in 1989 (Heisei 1), is the origin of many popular Hokkaido brand rice varieties such as Fukkurinko and Oborozuki.

Furthermore, the excellent taste of Kirara 397 helped to make the deliciousness of Hokkaido rice known throughout Japan. With its firm texture and low stickiness, Kirara 397 is an ideal variety for dishes such as pilaf and fried rice.

This is Hoshino Yume, a hybrid of Kirara 397 and another variety. The name of the variety reflects the producers' wish that "the dreams of everyone who eats this rice will come true."

It's not very sweet, but it has a light and mild flavor, so it pairs well with strongly flavored side dishes like zangi (the Hokkaido name for fried chicken).

It also seems to pair well with curries made with potatoes and onions from Hokkaido.

Oborozuki, a rice variety that once received the same rating as Niigata-grown Koshihikari in a taste sensory evaluation, became a massive seller and was even called a "phantom rice" at one point.

The rice in the image with the characters "八十九" (eighty-nine) on it is carefully selected from among the same Oborozuki rice.

Oborozuki rice has a strong stickiness and softness, making it delicious whether freshly cooked or packed in a lunchbox. It's also recommended to use it in mixed rice dishes with ingredients like scallops.

Finally, let me introduce Kitayukimochi, a type of glutinous rice.

Four main types of glutinous rice are cultivated in Hokkaido, but this particular variety is characterized by its exceptionally white and glossy appearance. Its name is said to have been chosen to reflect that white appearance.

Furthermore, it is known among producers as a variety that can be cultivated with confidence because it is resistant to cold and can produce glutinous rice of similar quality even in years with different climates.

Recommended ways to use Kitayukimochi rice include making sticky rice dishes and red bean rice.

In Hokkaido, in addition to red bean rice made with adzuki beans, red bean rice colored with food coloring and topped with sweet beans is also popular. Why not try making it using Kitayukimochi rice?

Above, we introduced six types of branded rice and one type of glutinous rice from Hokkaido. All of these varieties are commonly available at rice shops, supermarkets, and convenience stores throughout Hokkaido. They can also be purchased online, so please try any of the varieties that caught your eye along with the cooking methods we recommended.

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