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Description
Hakodate, Nanatsuboshi Sushi Rice, 5kgThe Hokkaido Rice That Stays Good When It Cools The test of a sushi or bento rice is not how it eats straight from the pot, but how it eats an hour later, at room temperature, on the plate. Nanatsuboshi is built for exactly that. This Hokkaido short grain rice has a clean, gentle sweetness and a balance of stickiness and bite that holds its texture and gloss as it cools, which is why it suits sushi, onigiri and bento as well as a plain bowl. It
The Hokkaido Rice That Stays Good When It Cools
The test of a sushi or bento rice is not how it eats straight from the pot, but how it eats an hour later, at room temperature, on the plate. Nanatsuboshi is built for exactly that. This Hokkaido short-grain rice has a clean, gentle sweetness and a balance of stickiness and bite that holds its texture and gloss as it cools, which is why it suits sushi, onigiri and bento as well as a plain bowl. It regularly earns Japan's top Special A taste grade, and this is the 5kg pack.
Why Chefs Choose This
- Holds when cool: keeps its texture, sweetness and gloss at room temperature, the key quality for sushi, onigiri and bento
- Balanced grain: stickiness and bite in proportion, neither heavy and gluey nor dry, so it shapes cleanly
- Special A grade: Nanatsuboshi regularly earns the top grade in Japan's national rice taste rankings
- True Hokkaido provenance: grown in Hokkaido, now one of Japan's most respected rice regions, and packed near Hakodate
How to Use
- Sushi rice: season with vinegar for shari that holds its shape and shine through service
- Onigiri and bento: stays tender and tasty cold, ideal for anything prepped ahead
- Plain bowl: clean enough to serve simply alongside richly seasoned dishes
- Hold at temperature: keep cooked shari in an insulated rice container through service
Nanatsuboshi, and how Hokkaido became great at rice
Nanatsuboshi (ななつぼし) means seven stars, named after the Big Dipper. It is one of Hokkaido's signature varieties, and its story is part of a bigger one: Hokkaido was long thought too cold to grow good rice, until decades of breeding produced varieties that changed the island's reputation entirely. Nanatsuboshi sits alongside Yumepirika as the rice that did it, prized for a clean, balanced character rather than heavy stickiness. It is grown in Hokkaido and packed in the south near Hakodate, the port city at the island's tip.
Learn more: Japanese Rice
What does Nanatsuboshi rice taste like?
Light and clean, with a gentle natural sweetness and a firm, separate grain rather than a heavy, sticky one. Where some short-grain rices are soft and clingy, Nanatsuboshi keeps a little more definition between the grains, which is what makes it shape well for nigiri and hold up in a bento. The flavour is mild and balanced, so it carries seasoning, vinegar or a rich topping without being overwhelmed, and it stays pleasant as it cools rather than turning hard or chalky. It is an everyday rice with the quality of a special one.
Product Details
| Type | Short-grain Japanese rice (uruchimai) |
| Variety | Nanatsuboshi (ななつぼし, "seven stars") |
| Origin | Hokkaido, Japan |
| Grade | Special A (top national taste rating) |
| Net Weight | 5kg |
| Best For | Sushi, onigiri, bento and everyday rice |
| Storage | Cool and dry; keep airtight after opening |
What is Nanatsuboshi rice?
Nanatsuboshi is a short-grain rice variety from Hokkaido, the most widely grown rice on the island. The name means seven stars. It is known for a clean, lightly sweet flavour and a well-balanced texture that keeps its definition rather than turning heavy and sticky, and it holds up well once cooled. Those qualities have made it a regular winner of Japan's top Special A taste grade, and a dependable all-rounder for sushi, bento and the table.
Is Nanatsuboshi good for sushi?
Yes. The qualities that matter for sushi rice are that it seasons cleanly, shapes without turning to paste, and holds its texture at the body temperature shari is served at. Nanatsuboshi does all three: its balanced grain takes vinegar well and keeps a little separation, so nigiri and maki hold their shape and gloss through service. For comparison, our Yamazaki premium sushi rice is another strong option; both reward being held warm in an insulated container rather than left to dry.
What is the difference between Nanatsuboshi and Yumepirika?
Both are leading Hokkaido varieties, but they sit at different points. Yumepirika is the richer, stickier, more intensely flavoured rice, often treated as the premium table choice. Nanatsuboshi is lighter and more balanced, with cleaner separation between the grains, which makes it the more versatile all-rounder and especially good where the rice needs to hold its shape and eat well cool, as in sushi and bento. This product is Nanatsuboshi.
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