SUSHI RICE

Japanese Rice and American Rice

The rice used in sushi throughout the Meiji, Taisho, and Showa Eras was mainly from the Northeastern prefecture of Japan, "Niigata". However, this would change quickly. After the war, while Niigata's special rice and the Touhoku region's special rice were still being heavily used, at the turn of the 1950's, top quality rice such as the Koshihikari, Sasanishiki, and Akitabijin also were put into heavy use.

At this time, Kansai's sushi transitioned to rice from the Hyogo Prefecture known as Honshu Mai. Starting around the year 1990, California Rose rice was often used here in America, but in 1995, New Rose Kokuho Mai, and Tamaki Mai started to be used. By the year 2000, top quality rice from Japan such Koshihikari, Akitabijin, Tamaki Gold rice were imported and became very popular.