Koshikikari variety has been the most preferred rice variety in Japan due to its shining color, firmness and strong flavor. This Koshihikari rice is produced in Toyama prefecture, famous for its pure and fast flowing fresh spring waters. Its sweeter flavor goes especially well with Japanese dishes seasoned with soy sauce or fish and sashimi dishes. This rice is perfect for takeout bentos and sushi because this rice can maintains its texture, appearance, and flavor longer than other varieties of rice.
Enjoy Hitomebore rice from one of Japan’s biggest rice-producing locations, Miyagi Prefecture. Its name means “love at first sight.” Outside of Japan, Hitomebore rice variety is not widely known , but it is popular in Japan for its soft and smooth texture and glossy look. This rice is not over powering and not too sticky, it is very versatile and can be served alongside with any meat, fish or vegetable dishes from both Japanese and Western cuisines.
Saba Shioyaki is grilled mackerel with salt, and it is a very common seafood dish in Japan. This dish totally highlights the flavor of the fish in a style that brings out the best in such a simple way. This product is pre-cooked and can be enjoyed by just defrosting at room temperature. Serve the grilled mackerel with grated daikon on the side as a main dish or pack it in your take-out/delivery bento box!