Koshihikari rice is a short-grain rice highly cultivated and cherished in Japan for its beautiful luminous appearance, called "hikari" in Japanese. Masakado Hikari Mai rice, grown in the province of Ibaraki, located on Japan's main island, Honshu. It is situated in the Kanto region, northeast of Tokyo.

It derives its name from the famous shogun Taira Masakado, as it is produced on the historical lands associated with him. For a bit of history, Taira Masakado was a renowned samurai of medieval Japan, known for his bravery and leadership. He distinguished himself in several battles and gained great influence in the region. The lands where Masakado Hikari Mai rice is cultivated are thus intimately linked to the heritage and history of this shogun. By giving it this name, rice producers pay homage to his legacy and perpetuate his memory through this precious agricultural product.

Masakado Hikari Mai rice is widely used in Japanese cuisine, especially for the preparation of traditional dishes such as sushi, onigiri, bento boxes, and of course, various types of cooked rice (gohan). Its fluffy texture and delicate flavor make it a popular choice to accompany a variety of Japanese dishes.

Due to its superior quality and beautiful appearance, this rice is also enjoyed on special occasions and celebrations, such as New Year's festivities (Oshogatsu), weddings, birthdays, and other festive events.

Some even appreciate this rice simply steamed and served with Japanese side dishes such as sautéed vegetables, tempura, or grilled meat and fish.

Cooking: Cooking Masakado Hikari Mai rice is similar to that of other varieties of short-grain Japanese rice.

Measure the amount of rice you need and rinse it with cold water until the water runs clear to remove excess starch.

In a saucepan, add clean water in a ratio of 1:1.1 to 1:1.2 (rice: water). The exact amount of water depends on your texture preferences and the freshness of the rice. For cooking in a rice cooker, use a ratio of 1:1.

Let the rice soak in the water for about 30 minutes to an hour, if possible. This helps hydrate the grains and achieve a fluffier texture after cooking.

After soaking, bring the water to a boil over high heat. Once boiling, reduce the heat to low and add the drained rice to the saucepan.

Cover the saucepan with a tight-fitting lid and let the rice cook over low heat for about 15 to 20 minutes. If using a rice cooker, follow the specific instructions for your appliance for cooking rice.

Once cooked, remove the saucepan from the heat and let the rice rest covered for a few minutes to allow the steam to escape and the grains to stabilize.

After resting, use a spatula or rice paddle to gently fluff the rice, lifting and mixing it to aerate the grains.