Japan Rice and Rice Industry
Export Promotion Association
Introducing Japanese rice / rice related products
Spring, when the cherry blossoms bloom, summer, overflowing with sunlight, fall, with abundant crop harvests, winter with deep snows.
JAPAN QUALITY, born of the four seasons distinctive of Japan and the passionate commitment to
craftsmanship unique to the Japanese people; that is the delicious rice of Japan.

Rice production is by no means an easy occupation.
Japanese people protect and nurture a small seedling over half a year with their diligence and accuracy,
thus producing rice under stringent controls.
This is cooked and eaten as delicious rice. Allow us to introduce that surprising secret.
RICEA rich blessing of nature
Spring, when the countryside is moistened with the pure water of melted snow, is the season of rice planting, when rice is planted in rice paddies. The appearance of small seedlings being planted methodically in broad rice fields is a seasonal tradition of Japan. During the half-year from this day until harvesting, rice producers spare no time or effort in nurturing the rice and protecting it from pests and changes in the weather, including typhoons. Fall, the season of rice harvesting, when the ears lower their heads, loaded with grain, and gleam golden. The rice plants that were cultivated carefully and with great care are harvested, and Japan’s delicious rice comes into being.
RICE MILLINGWhite, gleaming, beautiful rice grains
It is “rice milling” that transforms harvested rice into white rice that appears translucent. This is an extremely important process in determining the flavor of the rice. To begin with, stringent quality inspections are performed, safe unhulled rice is selected, and the husks are removed, giving us brown rice. Extraneous material and poorly colored or malformed rice grains are distinguished using specific rays of light, the rice is winnowed and finished with polishing, and becomes white rice. Beautiful, uniform grains of high quality white rice which exploits the advanced technology unique to Japan is the proof of “JAPAN QUALITY.”
COOKING GOHANHow to cook delicious rice
Japanese rice, which has brought abundance and health to the lives of Japanese people. If you are aiming for delicious, fragrant rice, use “a heavy-lidded iron pot and soft mineral water.” Then wash the rice, which brings out the tastiness, by soaking it in water until it becomes cloudy, taking care to adjust between a low to medium heat, and finally, wait for 10 minutes. If you do this, then in the instant you lift the lid from the pot, a sweet fragrance will envelop you along with the steam, and you will be wrapped in a feeling of happiness.
GOHANThe foundation of ever-changing Japanese cuisine
Deliciously polished white rice, becomes fluffy and glistening rice. Sweet, juicy, and fragrant rice, which has a superior deliciousness. And that flavor and texture are a great match not only for Japanese cuisine, but also for a range of global dishes such as Western-style food, Chinese food, curry and so on. It is also delicious even when cold, and is eaten in bento (lunchbox) and as onigiri (rice ball). In terms of how to eat rice, Japan has a world-class, appealing food style.
Packaged steamed rice
ith the pure waters of Japan, high-quality Japanese rice steamed to a perfect plumpness becomes delicious “gohan”. Then, sterilized and packaged in single servings, “packaged steamed rice” is ready to go. Packed in microwave-safe containers, just heat for 2 or 3 minutes and you’re done! So easy it’s magical, “packaged steamed rice” saves time and trouble to let you enjoy delicious, just-steamed rice at any time.
SAKEThe miracle drop born from rice
Sake brewing begins with producing brewer”s rice, the rice for making sake. After harvesting and undergoing safety tests, extraneous materials and colors as well as malformed rice are removed, giving polished rice. Steaming the rice, producing malted rice, cultivating yeast, while expanding the preparation in stages, time is taken for fermentation. A drop that is created 60 – 80 days after the rice is milled, by combining precise temperature management tailored to the four seasons of Japan, complex processes, and the “JAPAN QUALITY” that is the experience of the master brewer. This is “SAKE,” produced with loving care, and exclusive to Japan.
BEIKARice crackers
“Rice crackers,” a confection using high quality Japanese rice, created by the Japanese seasons and the diligence of Japanese people. Steamed non-glutinous rice is cooked aromatically, and “senbei,” which are finished by richly flavoring with soy sauce, salt, sugar, seaweed and so on, are also unique for their crispy texture. “Okaki” and “Arare,” made from steamed rice which is cooked and fried in oil until crisp, accentuating their umami, are a delight for the eyes as well as the tongue, with their dainty size and rich variety of flavors. “Rice crackers” are a soul food for Japanese people who know and enjoy rice.

Home Page