秋田屋株式会社

日本語

Varieties handled

BRAND

Almighty taste with a good balance of stickiness and taste

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, and is characterized by its rich “umami” and elasticity, as well as its delicate and beautiful luster and stickiness like sticky skin.

feature

  • Features a grainy feel
  • Good balance of flavors
  • Good compatibility with delicate Japanese cuisine
  • It contains a lot of water and remains soft even when cold, making it suitable for bento lunches and rice balls.

Large, plump, 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 in the mouth, and even when it cools down, the sweetness does not disappear, and it is rather strong.

feature

  • large grain
  • Excellent stickiness and elasticity
  • Fluffy texture
  • Tastes sweeter when cooled
  • Good compatibility with various side dishes, especially good compatibility with Japanese food

"Koshihikari" is the king of rice. Stickiness and sweetness are strong, and gloss is good

Koshihikari from Niigata Prefecture

Koshihikari from Niigata Prefecture is characterized by its strong stickiness and sweetness, and the aroma and glossy finish when it is cooked. The rice grains are aligned and large, and the rice is cooked beautifully and glossy. The rice has a good 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

Recommended for those who love white rice

Tsuyahime from Yamagata Prefecture

As the name suggests, Tsuyahime has an excellent gloss when cooked, and is characterized by its beautiful white appearance.
Compared to Koshihikari rice, it has a stronger sweetness and umami, and a good balance of stickiness and softness. The grains are large, and the more you chew, the more you feel the deliciousness.

feature

  • Refined sweetness and strong “umami”
  • Rice with beautiful gloss and whiteness
  • The grain is firm

How to cook delicious rice

Refined sweetness and strong umami
Rice with beautiful gloss and whiteness
The grain is firm