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    Rice · Rice · Short entry

    Yumepirika

    ゆめぴりか

    A low-amylose Hokkaido cultivar (16.1 %) bred at the Kamikawa Agricultural Experiment Station, completed in 2008 and launched in 2010. Its cooked rice is stickier than Koshihikari; the name draws on the Ainu word pirika, “beautiful”.

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

    Grown to a number

    Development at the Kamikawa station began in 1997; the cultivar was completed in 2008 and went on sale in 2010. Its appeal rests on low amylose — published at 16.1 %, against about 17.5 % for Koshihikari — together with low protein.

    Because amylose depends on temperatures in the weeks after heading, the Hokkaido Research Organization set brand targets for growers: amylose below 19 % and protein below 7.5 %, with a latest transplanting date for each district so that the crop ripens warm enough to meet them. Yumepirika earned the Toku-A taste rating from the 2011 crop onward.

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