Varieties handled

BRAND

Incomparable taste, with a good balance of stickiness and flavor

Akita Komachi from Akita Prefecture

“Authentic Akitakomachi from Akita Prefecture has been consistently selected as a special A rank in the taste ranking of the Japan Grain Inspection Association. It is characterized by its rich “umami” flavor and elasticity, as well as its delicate and beautiful luster and stickiness.

feature

・Exquisite graininess

・Good balance of flavors

・Wonderful compatibility with delicate Japanese cuisine

・It contains a lot of water and remains soft even when cold, making it perfect for bento lunches and rice balls.

Large, plump grains of with a refreshing taste

Yumeobako from Akita Prefecture

“Yumeobako” debuted in 2008 as an alternative to “Akitakomachi”.

The grains feel large, and it has a sticky and elastic texture that you won’t get tired of eating. A soft sweetness spreads throughout the mouth while eating this rice. Even when it cools down, the sweetness does not disappear, but subtlety increases.

feature

・large grain size

・Excellent stickiness and elasticity

・Fluffy texture

・Tastes sweeter when cooled

・Great compatibility with various side dishes, especially good compatibility with Japanese food

“The king of rice” Stickiness and sweetness are strong, and its glossiness is ideal.

Koshihikari from Niigata Prefecture

Koshihikari from Niigata Prefecture is characterized by its strong stickiness and sweetness, as well as the aroma and glossy finish when it is cooked. The rice grains are straight and large, and the rice looks beautiful and glossy after cooking it. This rice has a mouth-watering aroma and is very elastic and well-balanced, so it goes well with a wide range of dishes, both Japanese and Western.

feature

“Umami” and chewy stickiness
The luster and fragrance of the cooked rice are the best
Goes well with strongly flavored dishes

Yamagata’s flagship rice which has strong umami flavor

Tsuyahime from Yamagata Prefecture

Tsuyahime means “shining princess”. As the name suggests, Tsuyahime has an excellent gloss when cooked and is characterized by its beautiful lustrous white appearance.

Compared to Koshihikari rice, it has a stronger sweetness and umami flavor. It also has a lovely balance of stickiness and softness. The grains are large and chewy, and chewing the rice more only increases its deliciousness.

feature

・Refined sweetness and strong “umami” flavor

・Rice with exceptionally beautiful gloss and whiteness

・The grain is firm

How to cook delicious rice

We know what makes rice delicious and the best methods of cooking because we are committed to rice.