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    Rice · Rice · Short entry

    Tsuyahime

    つや姫

    A Yamagata short-grain cultivar (Yamagata 70 × Tohoku 167), on full sale from the 2010 crop. Shorter and sturdier than Koshihikari and better at ripening in heat, it cooks to a glossy rice with a slightly firm surface.

    A pale polished rice grain, illustrated for Tsuyahime.
    Tsuyahime — editorial grain study, polished, not to scale. Appearance alone does not establish variety or protected origin.

    A rice for warmer summers

    Nagasaki Prefecture adopted Tsuyahime as an early-season replacement for Koshihikari, whose grain quality had suffered from white-back and white-base kernels when ripening fell in hot weather. In its trials Tsuyahime matched Koshihikari in heading and maturity dates and in 1,000-grain weight, had a shorter straw and stronger lodging resistance, and produced fewer chalky kernels when the 20 days after heading were hot.

    Breeders and consumers place it with a newer group of Japanese rices whose cooked grains have a somewhat hard surface, rather than the soft stickiness of Koshihikari.

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