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If top tier rice like Koshihikari is rank A, I'd say Nishiki is rank B, and Calrose is rank C. If you compare rank A and C rice, the difference is quite a bit noticeable, but you won't notice as much difference between B and C.
If top tier rice like Koshihikari is rank A, I'd say Nishiki is rank B, and Calrose is rank C. If you compare rank A and C rice, the difference is quite a bit noticeable, but you won't notice as much difference between B and C.
Aren't Nishiki and Botan both brand names for Calrose rice? We think Nishiki and Botan are comparable in quality. We usually buy Nishiki because it is cheaper.
Aren't Nishiki and Botan both brand names for Calrose rice? We think Nishiki and Botan are comparable in quality. We usually buy Nishiki because it is cheaper.
Nishiki is not Calrose. They are of different species and taste very different (maybe not to Americans vs Asians who grew up eating rice?), but I agree that their quality is comparable. To me personally, they are both dissatisfying (it's hard to enjoy them after being used to best ones). Nevertheless, Nishiki is rated a bit higher/better by experts (it's not just about price). Here's an example: https://www.tastingtable.com/1078...ds-ranked/
Last edited by Refundroid June 20, 2024 at 07:26 PM.
It's an excellent, accessible choice for sushi. While medium, rather than short grain, the grains are soft and stick together well. I happen to be eating a homemade roll made with Calrose rice as I type this.
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Sorta...Nishiki and Botan are both made by JFC, with Nishiki being their flagship "premium" variety. It is actually a newer variety from calrose called..."New Variety" (im not kidding, thats what its called). The two are analogous to Kokuho rose (pink) and kokuho (yellow).
Aside from being slightly more sticky (due to more amylopectin), for everyday rice, I am fine with both calrose and "new variety" If you want your grains to stick together for making sushi or onigiri, i guess use the new variety?
Short grains (like koshihikari and its mechanized US twin: kagayaki) have the most stickiness, and are the traditional variety used for sushi in restaurants. These are definitely more preferred by nisei and their kids..and also, snobs who know the price of everything, and the value of nothing... jk...it tastes awesome, like eating sticky clouds, but fck is it expensive (2.5x the calrose rices)
I personally prefer jasmine rice (thai hom mali). really cheap, smells great, cooks quickly, and can handle wok hei for making fried rice.
I'm done buying food products from amazon. In the past year I order about 9 food products from Amazon directly and 2 of them had to be throw out for being bad and 5 products had 1-2 months left expiration on a 1-2 year shelf life. To make things worse if you leave a negative amazon review for short expiration they will remove your review.
Last edited by Thankpew June 21, 2024 at 07:27 AM.
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Aside from being slightly more sticky (due to more amylopectin), for everyday rice, I am fine with both calrose and "new variety" If you want your grains to stick together for making sushi or onigiri, i guess use the new variety?
Short grains (like koshihikari and its mechanized US twin: kagayaki) have the most stickiness, and are the traditional variety used for sushi in restaurants. These are definitely more preferred by nisei and their kids..and also, snobs who know the price of everything, and the value of nothing... jk...it tastes awesome, like eating sticky clouds, but fck is it expensive (2.5x the calrose rices)
I personally prefer jasmine rice (thai hom mali). really cheap, smells great, cooks quickly, and can handle wok hei for making fried rice.
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