Tosin_Oc
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In the end I turned the Akitakomachi into Kimchi boekumbap and it was a very yummy lunch!
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Cooked though they looked and tasted different. The koshihikari grains were dryer looking and stickier than the Akitakomachi which looked more glossy and more separate. Tastewise, the kohishihikari rice was definitely chewier with a sweeter flavour and the Akitakomachi was softer and fluffier, mild flavour and more slippery on the tongue. Both absolutely delicious! I would probably use the Koshihikari for plain rice and the Akitakomachi for dishes like fried rice. If I had to choose one though, I think I’d go with the Koshihikari as it’s got a slightly more satisfying chew :D
So in summary;
KOSHIHIKARI (top pic) – sticky, firmer chewy more ‘intact’ grains, dryer texture, sweet aftertaste
AKITAKOMACHI (bottom pic) – less sticky, softer fluffier grains with a slippery feel, glossy waxy texture, mild flavour – no discernible aftertaste
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Looking at in raw, they looked identical. Koshihikari on the left and Akitakomachi on the right
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Okay so I conducted the experiment, I cooked both the Koshihikari and Akitakomachi today! I washed both types of rice the same way, scrubbed gently 20 times and rinsed 5 times and did equal quanity rice and water per Maangchi’s recipe. Let them both stand for 30 minutes then brought them up to a boil, reduced the heat and steamed for 10 mins, turned off the heat and let them stand for a further 10 minutes then I tasted both and stared at them for a disturbing length of time.
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