In the northernmost Japan, Hokkaido, there wasn’t a brand name of rice variety like “Koshihikari” for a long time, and its rice received poor evaluations for eating quality. Therefore, it has been 28 years since 1980 that Hokkaido Prefectural (current Hokkaido Research Organization) Experiment Station started a project of rapid research on the good eating varieties good eating variety of Japonica rice. In this project, In order to achieve the goal of rapid research and development, the breeding years were successfully shortened by generation promotion cultivation method and another culture method; By expanding the breeding scale, and using the internal and external effective genes such as good taste and cold tolerance, the varieties with good taste and early cold tolerance were bred. To select good eating strain effectively, the analysis of rice protein content, especially amylose content were performed in early generation, after that estimating by eating a small amount of rice cooking were used. As a result, on introduction of gene for good eating quality, firstly, accumulating good eating quality genes of Hokkaido varieties was used in breeding of “Yukihikari”. In the next, good eating quality of “Koshihikari” and “Akitakomachi” of Tohoku and south area variety were introduced to “Flash 397” and “Hoshinoyume” respectively. Amylose content of those new varieties was lower 2% than 22% of old variety. Moreover good eating quality of “Kokuhorose” of USA variety was introduced to “Nanatsuboshi”, and amylose content reduced another 1% in its variety. After that, using low-amylose variant “Hokkai 287” induced by culture as parent, “Yumepirika” with amylose content of 15%~16% was bred which had excellent stickiness, softness and good eating quality as same as “Koshihikri”.