Rice
Alongside the Italian arborio, Indian basmati and many more, Japan contributes to the rice landscape with its own share of indigenous crops. The most commonly grown and eaten rice in Japan belongs to the family of Japonica rice: a short-medium grain species with a round or oval shape, glossy sheen and high-moisture content, grown in flooded fields. Japanese rice is typically quite sticky, making the use of chopsticks much easier. While being a staple food, Japanese rice is at the same time a delicacy if sourced from producers dedicated to traditional farming practices that bring out the best out from specific rice cultivars. From Koshihikari that has a translucent appearance and Akitakomachi appreciated for its texture, to Hitomebore for its outstanding balance that has earned it the name “love at first sight”.
Echigo Yukitsubaki
Yukitsubaki has a reputation for being the world’s best rice From Japan!
It is cultivated by the rice specialist Kentaro Kuwabara, one of only seven rice masters holding the Diamond Award. This award is only bestowed to producers who have won awards in the rice contest (competition of the taste and analyses appraisal of rice) for five consecutive years.
Great care is taken of the Echigo Yukitsubaki fields. Only organic domestic fertiliser is used, making the process of soil preparation longer and at least twice as expensive when compared to that of conventional rice farming.
During the rice processing, a few very important steps are taken to maintain the rice grain quality. This includes using humidifiers during the drying process to avoid heat impact, and rigorous rice sorting with a 1.9mm sized mesh filter, so each grain of Koshihikari rice is bigger than the average. Rice polishing is another important part of processing, on which the company spares no effort. It is done by suppressed heat system which prevents rice from deterioration.
Not a surprise then that the most famous restaurants from Chef’s Table at Brooklyn Fare New York, to three-star Michelin Kichisen, Ishikawa and L’Osier choose Yukitsubaki as their preferred rice.
Shinmei
Shinmei Group was founded in 1902 in Kobe city on Osaka Bay in central Japan, known for its signature marbled beef and scenic setting of mountains framing the harbour.
It has won the reputation of rice specialty brand featuring the country’s favourite rice cultivars produced in the most regions of Japan.
From lightly flavoured and glossy Akitakomach from the north of Japan to famous Koshihikari whose name travels beyond its birthplace in Niigata prefecture, however it is only Uonuma region it takes the best .
Whether you are a chef or passionate foodie you will find a variety of rice at Shinmei to match your palate expectations.