Sushi Rice (Koshihikari-style)

Sushi rice's stickiness is polished-grain starch — the rinse removes excess surface starch (4–5 waters) while the soak ensures even cooking to the core. The seasoning (sushi-zu: rice vinegar, sugar, salt) folds in hot, fanned cool. For plain rice, the same grain with 1:1.1 water and no rinse-drama is Japan's everyday perfection — the rice cooker's entire existence.