Premium Koshihikari rice, grown in the United States.

The Japanese are famous for their love of rice, and there are about 300 types of rice in Japan alone. The most common variety is Koshihikari rice, a white, polished short-grain rice that is used in almost everything from sushi to bowls of rice. This kind of rice has a luster because it has a higher starch content.  It has a thicker consistency than other varieties, which also makes it easier to make sushi rolls and rice balls. Koshihikari rice has a full taste, nutty flavor, and  wonderful aroma.
The source of Koshihikari's rice comes from Niigata, Japan, known as the "world's rice king." The rice grains are uniform, plump, thick gelatinous, and crystal clear.

"Koshihikari" rice is rich in protein, minerals, vitamins and very nutricious.