NEW PRODUCT
EMI NO KIZUNA
This Emi no Kizuna rice took 9 years to develop and is produced in Niigata prefecture, one of the major rice production areas in Japan. With the right amount of stickiness, this premium Japanese rice is especially ideal for sushi use. Please try this rice to make sushi rice and you will taste the difference!
 |
EMI NO KIZUNA This Emi no Kizuna rice took 9 years to develop and is produced in Niigata prefecture, one of the major rice production areas in Japan. With the right amount of stickiness, this premium Japanese rice is especially ideal for sushi use. Please try this rice to make sushi rice and you will taste the difference! |
GENSEN-MAI (white & Brown rice)
This Koshihikari rice is cultivated using ripened vegetable compost. Normally animal compost is used, however this releases cadmium and nitrate nitrogen, which accumulates in the rice field, leading to rice with diminished fragrance that dries out as it cools. Using ripened vegetable compost creates sweet and fragrant rice that tastes great, even after cooling. Genseimai Brown rice can be cooked as regular white rice with no extra per-soaking time.
|
|
New Products
