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[QLD, SA, WA] Niigata Koshihikari Rice 5kg (Made in Japan) $24.99 (Was $34.99) @ Costco (Membership Required)


Received an email from Costco:

Niigata Koshihikari Rice $24.99 5KG (Was $34.99)

Valid 13th - 26th September 2021

Valid in WA, QLD and SA only

Related Stores

Costco Wholesale
Costco Wholesale

closed Comments

  • Made in Japan

    Produced in Japan or produce of Japan

    • +1

      Hand-plucked by shrine maidens on the foothills of Mt Fuji.

    • Grown in Japan

      • Product of Japan

        can be seen in the better image linked below

  • +4

    +1 for the deal.
    -1 for the 7MB picture taken on a calculator.

    All up, a wash.

    • +5

      Here you go hope that is better to look at for your viewing pleasure

  • +1

    Lol so close to Fukushima

    • A dose of radiation might get rid of the arsenic in the rice 😄

    • I don't buy anything food related products from Japan anymore since

      • +1

        But buy from China I suppose? 🤫

  • For anyone whos not a rice nerd; one handy thing to know is that "medium grain" (red packet) sold by sunrice here in AU, is actually "calrose rice".

    Otherwise known as Californian Japanese rice.

    Its not quite as original and fluffy as true japanese short grain, but its super cheap, and is actually being imported back to Japan by a lot of shops because it became so popular.

    Just handy to know, so you dont waste money on "sushi rice"; paying more for the same rice in a different label :)

    • +2

      You can't compare with sunrice. The only thing in common with the two is that both of them are called rice.

      The Japanese rice is at another level. Texture and flavour. This is actually one of the cheaper Japanese brands. Some of the more premium brands sold at Japanese grocery shops sells for double to triple this price.

      Cooked well you get a sticky chewy texture and is slightly sweet. Compare to sunrice which is dry crumbly and taste of nothing.

      If you want to get a taste of the rice without buying a bag is to go to the japanese restaurant chain yayoi https://www.yayoi.com.au/about/ they are the only restaurant I know of that uses Japanese rice and the rice is amazing.

      The closest in quality to the Japanese rice is taiwan rice which is the same variety and is around 30% cheaper but it's not the same level and lacks flavour.

      If your going to get this rice make sure you got yourself a decent rice cooker otherwise don't bother.

      • +3

        Obviously. You dont need to tell me, rest easy.

        Ive worked in restaurants in Japan, I'm well aware of how to prepare rice. Lived there for a while.

        Nobody is comparing them; this deal is great for Koshi rice. But It sounds like you're confusing it with sinica perhaps? You wouldnt normally rely on a rice cooker for Koshi; its sweetness is better on the open boil.

        Compare to sunrice which is dry crumbly and taste of nothing.

        Thats Curious; calrose is still popular in Japan, and is often requested. Is it possible you're doing the seasoning stage at the wrong time? Assuming you're making hand rolls or riceballs. You want to do the seasoning wash later with calrose than sinica, since it does its final expansion later in the boil.

        Also, the brand name snobbery really isnt needed.
        Koshi rice, is koshi rice. Sweet, and great for inari; but sunrice' version of it is indeed the same grain.


        Due to the huge area it takes to farm rice; lots of rice in Japan is imported. Japan is a 'compact' country, anything that takes space is commonly imported.

        Its just handy for non trained people to know that a cheap easily available rice is calrose; because the packs aren't forthcoming about the information; they want you to buy the packs labeled "sushi rice" (which is also calrose) especially since calrose is currently the "premium" rice in Japan (mainly just because its different, imo, its not better).

        Regardless, can you believe some negged me for sharing information? What a community…. Wish you could see who to tear them a new one.

        Sunrice medium grain is calrose; which is still quite good. Im happy to have my information challenged, but people should be required to reply, explaining what part was incorrect.

        • +1

          A beat down AND informative! Great stuff.

  • This aint that cheap, best advice go to Ichiba Junction which is a Japanese wholesaler and buy in 20kg bags, or from your local Korean grocery store which tend to stock a lot of Japanese rice

    • Its actually worth asking whomever you're trying to imitate, what they use.

      Sometimes its not what you thought.

      Living in Japan, its really quite common for shops to use imported medium grain and over-boil slightly.

      I remember for months trying to match my inari to a restaurant i once visited; until I learned they were over-cooking medium grain, then relying on the honey to help bond it. Im sure thats not everyones taste; but it was unique and hard to figure out why. It was like…. Rice-pudding inari and it was amazing.

      I guess what else do you do in lockdown than make long distance calls for silly reasons? Lol.

      I think the chef was just proud his food warranted a long distance call from Australia.

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