In the northernmost Japan, Hokkaido, there wasn’t a brand name of rice variety like “Koshihikari” before, and its rice received poor evaluations for eating quality. Therefore Hokkaido Prefectural (current Hokkaido Research Organization) Experiment Station started a project from 1980 for twenty eight years to breed good eating variety quickly. In its project, to shorten development period, accelerated generation advance and anther culture were used. Using resources of good eating quality and cool weather resistance and so on inside and outside of the country effectively, in order to develop variety with good eating quality, cool weather resistance and early maturity all, number of breeding materials were increased. To select good eating strain effectively, amylose content in particular and protein content in early generation, and after that generation estimating by eating a small amount of rice cooking were used. As a result, on introduction of gene for good eating quality, at first 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 “Kirara 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 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, and had excellent stickiness, softness and good eating quality as same as “Koshihikri”.