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