What is the anticipated new variety "Ubara Rice - Nijinokirameki"? A delicacy to rival Koshihikari?
Nijinokirameki is a Japanese rice variety developed by Japan's National Agriculture and Food Research Organization (NARO). It was developed with good eating quality, relatively large grains and improved performance under high-temperature growing conditions in mind.
At Yutaka Shop Online, our Ubara Japanese White Rice 5kg is made with Nijinokirameki rice grown in Ibaraki, Japan. It has relatively large grains, a glossy appearance when cooked, a satisfying chewy texture, noticeable stickiness and natural sweetness.
This guide focuses specifically on Nijinokirameki and Ubara Rice: what the variety is, what it tastes like, how it compares with Koshihikari, the dishes it works particularly well with and where to buy it in the UK.
Nijinokirameki at a Glance
- Variety: Nijinokirameki.
- Developed by: National Agriculture and Food Research Organization (NARO), Japan.
- Introduced: 2018.
- Grain: relatively large.
- Eating quality: NARO evaluates its cooked eating quality as comparable with Koshihikari.
- Growing characteristics: good heat tolerance, strong lodging resistance and resistance to rice stripe disease.
- Yield: NARO reports around 15% higher yield than Koshihikari under standard fertilisation conditions at its breeding location.
- Ubara Rice origin: Ibaraki, Japan.
- Ubara Rice characteristics: glossy, chewy, sticky and naturally sweet.
- Good for: donburi, Japanese curry, grilled dishes and onigiri.
Official information: NARO describes Nijinokirameki as a relatively large-grained rice variety with good eating quality comparable with Koshihikari, strong lodging resistance and improved quality under high-temperature conditions. View NARO's Nijinokirameki information
Table of Contents
- What Is Nijinokirameki Rice?
- Is Ubara Rice the Same as Nijinokirameki?
- What Does Nijinokirameki Taste Like?
- Nijinokirameki vs Koshihikari
- Our Ubara Nijinokirameki Taste Test
- What Is Nijinokirameki Best For?
- How to Cook Nijinokirameki Rice
- Where to Buy Nijinokirameki Rice in the UK
- More Japanese Rice Guides
- Frequently Asked Questions
- Sources
■ What Is Nijinokirameki Rice?
Nijinokirameki is a Japanese non-glutinous rice variety developed by NARO and introduced in 2018.
One of the challenges facing rice production in Japan is the effect of high temperatures during the grain-ripening period. Under particularly warm conditions, some varieties can develop more chalky grains, which can reduce the visual quality of the harvested brown rice.
NARO developed Nijinokirameki as a variety combining good eating quality with improved performance under high-temperature growing conditions.
NARO reports that Nijinokirameki has relatively large grains, strong lodging resistance and resistance to rice stripe disease. At the breeding location, it produced around 15% more brown rice than Koshihikari under standard fertilisation conditions.
Importantly for consumers, its cooked eating quality was evaluated as comparable with Koshihikari.
Source: NARO's official variety information describes Nijinokirameki as a high-temperature-tolerant, relatively large-grained variety with strong lodging resistance and eating quality comparable with Koshihikari. View NARO's research information
NARO has also carried out later research comparing Nijinokirameki and Koshihikari under warmer growing conditions. A four-year study found that Nijinokirameki maintained a higher proportion of well-formed grains under high-temperature conditions and identified a possible mechanism that helps keep its panicles cooler.
Further reading: NARO provides an English-language explanation of its research into the heat resilience of Nijinokirameki. Read NARO's English research summary
■ Is Ubara Rice the Same as Nijinokirameki?
These two names are closely connected, but they do not mean exactly the same thing.
The Ubara Japanese White Rice currently sold by Yutaka Shop Online is Nijinokirameki white rice grown in Ibaraki Prefecture, Japan.
This distinction is useful because Japan has many rice varieties. Nijinokirameki describes the variety itself, while Ubara identifies the particular product available from Yutaka Shop Online.
If you would like a broader introduction to Japonica rice, Japanese short-grain rice and different Japanese rice varieties, see our complete guide to Japanese rice .
■ What Does Nijinokirameki Taste Like?
When cooked, Ubara Nijinokirameki Rice is characterised by its relatively large grains, glossy appearance, chewy texture, noticeable stickiness and natural sweetness.
The larger grains also give the rice enough presence to work alongside strongly flavoured dishes without the rice disappearing into the sauce.
At the same time, its natural sweetness and cohesive texture mean it can also be enjoyed simply, including as plain steamed rice or onigiri.
■ Nijinokirameki vs Koshihikari: What Is the Difference?
Koshihikari is one of Japan's best-known rice varieties, so it is natural to compare Nijinokirameki with it.
NARO used Koshihikari as an important comparison variety when evaluating Nijinokirameki and found that the two have comparable cooked eating quality.
However, the varieties have different agricultural characteristics.
| Characteristic | Nijinokirameki | Koshihikari |
|---|---|---|
| Cooked eating quality | Evaluated by NARO as comparable with Koshihikari | Used by NARO as the benchmark for excellent eating quality |
| Grain size | Relatively large; NARO reports a heavier thousand-grain weight | Smaller than Nijinokirameki in NARO's comparison |
| High-temperature tolerance | Developed to maintain good grain appearance under warmer growing conditions | More susceptible to appearance-quality decline under high temperatures |
| Lodging resistance | Strong, helped by its shorter plant height | More prone to lodging than Nijinokirameki in NARO's comparison |
| Yield | Around 15% higher under standard fertilisation at NARO's breeding location | Comparison variety |
The important point for someone choosing rice to eat is that this is not simply a question of which variety is "better".
Koshihikari is a classic Japanese rice variety known for its eating quality. Nijinokirameki is a newer variety that was developed to combine excellent eating quality with relatively large grains and useful agricultural characteristics such as heat and lodging tolerance.
■ Our Ubara Nijinokirameki Taste Test
Official variety information tells us how Nijinokirameki performs in research, but we also wanted to experience the rice ourselves.
We Cooked Ubara Nijinokirameki at Yutaka
When we opened the rice cooker, one of the first things we noticed was the glossy appearance of the freshly cooked rice.
The individual grains looked relatively large and well defined, while still forming the cohesive texture expected from Japanese rice.
As we gently turned the rice with a rice paddle, the stickiness became even more noticeable.
When tasted on its own, the rice had a chewy, pleasantly springy texture. As we continued chewing, its natural sweetness became more noticeable.
What stood out most was the presence of each grain. It felt substantial enough to pair with strongly flavoured dishes, while still being enjoyable as plain steamed rice.
■ What Is Nijinokirameki Best For?
Ubara Nijinokirameki is versatile enough for everyday Japanese cooking, but its relatively large grains, chewy texture and stickiness make it particularly well suited to several types of meal.
Donburi & Rice Bowls
The larger grains maintain their presence underneath beef, chicken, vegetables and savoury sauces, making Nijinokirameki a particularly good option for Japanese rice bowls.
Japanese Curry
Its chewy texture gives the rice enough character to sit alongside a rich Japanese curry sauce without becoming lost in the dish.
Grilled Meat or Fish
Serve it with teriyaki, grilled fish, yakiniku-style meat or other strongly flavoured Japanese main dishes.
Onigiri
Its natural sweetness and cohesive cooked texture also make it suitable for simple rice balls where the flavour and texture of the rice itself can be enjoyed.
■ How to Cook Nijinokirameki Rice
You do not need a completely separate cooking method just because the variety is Nijinokirameki.
The basic process is the same as for Japanese white rice:
Measure → Wash Gently → Soak → Cook → Rest → Fluff
Measure the rice and water accurately, wash the grains gently, allow the rice time to absorb water before cooking, then let the cooked rice rest briefly before loosening it carefully with a rice paddle.
Water quantity, soaking time and cooking settings can vary depending on the appliance and the individual rice product, so always follow the instructions on your rice packaging and cooking equipment.
For a full step-by-step method, including washing, soaking and cooking Japanese rice in a saucepan, see our guide to cooking Japanese rice .
■ Where to Buy Nijinokirameki Rice in the UK
Yutaka Shop Online offers Ubara Japanese White Rice made with Nijinokirameki rice grown in Ibaraki, Japan.
Japanese Rice from Ibaraki
Ubara Japanese White Rice 5kg
Japanese white rice made with the Nijinokirameki variety, known for relatively large grains, a glossy cooked appearance, satisfying chewiness, noticeable stickiness and natural sweetness.
Variety: Nijinokirameki
Origin: Ibaraki, Japan
Rice type: White Rice / Milled Rice
Ingredients: Rice 100%
Product availability, packaging and price can change. Please check the current product page for the latest information.
■ More Japanese Rice Guides
This article focuses specifically on Nijinokirameki and Ubara Rice. If you are looking for broader information about Japanese rice, cooking or storage, use the dedicated guides below.
■ Nijinokirameki: The Key Things to Remember
Nijinokirameki is a Japanese rice variety developed by NARO and introduced in 2018.
It was developed to combine excellent eating quality with useful growing characteristics, including good performance under high-temperature conditions and strong lodging resistance.
NARO evaluates its cooked eating quality as comparable with Koshihikari and reports that its grains are relatively large.
Ubara Japanese White Rice sold by Yutaka Shop Online uses Nijinokirameki rice grown in Ibaraki, Japan.
For eating, the easiest way to remember its main characteristics is:
large grain + glossy appearance + chewy texture + noticeable stickiness + natural sweetness
That combination makes it versatile for plain steamed rice, onigiri and everyday Japanese meals, while also giving the grains enough presence for dishes such as donburi and Japanese curry.
If you already enjoy Koshihikari but would like to explore another Japanese rice variety with excellent eating quality and a slightly different grain character, Nijinokirameki is well worth trying.
■ Frequently Asked Questions
What is Nijinokirameki rice?
Nijinokirameki is a Japanese non-glutinous rice variety developed by NARO and introduced in 2018. It has relatively large grains, good eating quality comparable with Koshihikari and improved performance under high-temperature growing conditions.
Is Ubara Rice the same as Nijinokirameki?
Nijinokirameki is the rice variety. Ubara Japanese White Rice is a product sold by Yutaka Shop Online that uses Nijinokirameki rice grown in Ibaraki, Japan.
What does Nijinokirameki rice taste like?
Ubara Nijinokirameki has relatively large grains, a glossy appearance when cooked, a satisfying chewy texture, noticeable stickiness and natural sweetness.
Is Nijinokirameki similar to Koshihikari?
Yes. NARO evaluates the cooked eating quality of Nijinokirameki as comparable with Koshihikari. Nijinokirameki differs in having relatively large grains and stronger agricultural characteristics such as lodging and high-temperature tolerance.
What is the difference between Nijinokirameki and Koshihikari?
NARO reports comparable cooked eating quality, but Nijinokirameki has relatively large grains, stronger lodging resistance and better grain appearance under high-temperature growing conditions. At NARO's breeding location, it also produced around 15% more brown rice than Koshihikari under standard fertilisation conditions.
Is Nijinokirameki good for onigiri?
Yes. Ubara Nijinokirameki has a cohesive cooked texture and natural sweetness, making it suitable for onigiri as well as plain steamed rice.
Is Nijinokirameki good for Japanese curry and donburi?
Yes. Its relatively large grains and chewy texture give the rice enough presence to pair well with rich Japanese curry sauces and toppings used for donburi and other Japanese rice bowls.
Where is Ubara Nijinokirameki Rice grown?
The Ubara Japanese White Rice currently sold by Yutaka Shop Online is Nijinokirameki rice from Ibaraki Prefecture, Japan.
Where can I buy Nijinokirameki rice in the UK?
Yutaka Shop Online sells Ubara Japanese White Rice 5kg made with Nijinokirameki rice grown in Ibaraki, Japan. Check the current product page for availability and the latest price.
■ Sources
-
National Agriculture and Food Research Organization (NARO) — Nijinokirameki Variety Information
Official Japanese variety information covering grain size, yield, eating quality, lodging resistance, disease resistance and high-temperature tolerance.
View NARO variety information -
NARO — Research Release on Nijinokirameki
Official research information describing the development of Nijinokirameki, its yield, large grain size, eating quality comparable with Koshihikari and high-temperature tolerance.
View NARO research information -
NARO — The Heat-Resilient Rice Cultivar 'Niji-no-kirameki'
English-language research summary comparing grain appearance under high-temperature conditions and explaining the possible heat-avoidance mechanism of Nijinokirameki.
View NARO's English research summary -
NARO — Nijinokirameki Research & Technical Information
NARO's dedicated information hub for current Nijinokirameki research, cultivation information and technical development.
View the Nijinokirameki information site -
Yutaka Shop Online — Ubara Japanese White Rice 5kg
Current product information covering the Nijinokirameki variety, Ibaraki origin, flavour, texture, grain characteristics and recommended uses.
View Ubara Japanese White Rice