A new rice variety with black (dark purple), glutinous and very small grains, "Murasaki-koboshi", was developed at the National Agricultural Research Center for Tohoku Region. In 2008 we applied for registration of this variety based on the Plant Variety Protection and Seed Act. This cultivar was selected from the progenies of the combination "Kanto195" and "Asamurasaki"． "Kanto195" is a very small grain strain, and "Asamurasaki" is a glutinous and black grain variety. The maturity of "Murasaki-koboshi" is almost the same as that of "Asamurasaki" and is classified as early to moderate in the Tohoku region. Its leaf edge, sheath, culm and apiculus are purple, and it is easy to distinguish from common cultivars. Its partial resistance to leaf blast and panicle blast are slightly high and slightly low, respectively. The cool weather tolerance during the reproductive stage is low, and the seed dormancy is strong. The culm length is shorter than that of "Asamurasaki", and lodging resistance is higher. Its grain yield is low, about 70% of that of "Asamurasaki"． Its grain is very small, approximately 55% of the grain weight of "Asamurasaki"． The grains contain dietary fiber, calcium, thiamine and vitamin E at higher levels than those of "Asamurasaki", and in addition to these nutritive contents, "Murasaki-koboshi" contains a higher level of tannin in comparison to "Himenomochi". In eating quality of colored cooked rice blended with common white rice, the taste of "Murasaki-koboshi" is better than that of "Asamurasaki". "Murasaki-koboshi" can be used for some kinds of cooked rice and as one of the ingredients for packaged grain cereal mix. It can also be used as part of processed foods in which the grain shape is important, such as Japanese style confections, to make the best use of the very small grain size. It is adapted to the lowland area below middle Tohoku of Japan.
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極小粒の紫黒米糯品種「紫こぼし」の育成
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