Japanese cuisine, exquisite presentation and fresh ingredients all demonstrate this nation’s respect for food. Whether it is sushi, bento, or rice bowls, rice is indispensable. Although Chinese people also like rice, it is not like Japan. Rice itself appears on the dining table as the protagonist.

The Japanese have very strict requirements on the quality of "rice". Whether a restaurant can be recognized depends not only on the dishes, but also on the rice. Many Japanese children carry rice from their hometown when they go to other cities to study or work. Many Chinese tourists also like to bring one or two bags of rice as a specialty when they return from Japan. The taste of delicious rice is unforgettable.

So, what kind of rice is considered good rice?

There is a private organization in Japan called the Japan Grain Inspection Association, which is responsible for inspecting and grading the main varieties of rice across Japan.

Since 1971, the Japan Grain Testing Association has conducted physical, chemical and sensory experiments on more than 130 kinds of rice from 47 prefectures in Japan every year, ranging from taste, freshness, chain starch, protein, iodine Comprehensive testing was conducted on color, physical tests, viscosity, elasticity, hardness, etc., and the most objective "Rice Taste Ranking" was carefully selected. The ranking list usually divides all rice varieties in Japan into five levels, namely Special A, A, A’, B, and B’. The one with the best taste is naturally the Special A level.

In 2015, there were 46 types of rice selected as special A-grade rice. They can all be regarded as high-end products in the rice industry. The most famous variety is Uonuma Koshihikari. Uonuma Koshihikari is produced in Uonuma District, Niigata Prefecture. Since 1989, Uonuma Koshihikari has been selected as special A-grade rice every year and is regarded as a myth in the Japanese rice industry. Niigata Prefecture is also known as the hometown of Koshihikari rice.

The reason why Koshihikari rice is delicious is that its amylose content is lower than other varieties, the proportion of other ingredients is balanced, and it is rich in aromatic fatty acids, so it has a firm, elastic and fragrant taste. When cooked, it is full of oil and has a fragrant and glutinous texture. Even if it is eaten cold, it still maintains considerable elasticity.

Rice + fish are an inherent part of Japanese food culture. One of the best combinations with rice on the table is fresh fish. Sushi, hand rolls and even fish rice bowls, as long as these two ingredients collide, people will exclaim "this is very Japanese".

As Japan’s gourmet capital that has not been discovered by tourists, Niigata not only has the best rice, but also high-quality fish. Niigata's coastline is winding and long. Here, the snow that falls on the mountains in winter melts in spring, and the snow water flows into the sea carrying rich nutrients and minerals from the mountains. Abundant nutrients support countless plankton, and sufficient food allows fish to thrive.

Go to the "Top 10 Most Expensive Restaurants in the World" steakhouse, the Dragon Sushi restaurant created by a taste artist, the Yamata Nabe restaurant with wild turtles and geisha performances, etc. to taste unique food and ignite your taste buds.