Japan’s rice is an exquisite creation made possible
by the country’s exceptional waters and soil,
its technological know-how,
and the tireless effort of its growers.
The discerning tastes of Japanese consumers and the
diversity of its uses in cuisine have resulted in
more than 400 officially recognized
varieties of Japanese rice.
Japanese rice typically contains less protein and amylose than rice
from other countries, giving it a soft and tender texture.
Japan-grown rice stays soft and keeps its flavor
even after it cools,
making it perfect in Japanese
and Chinese cuisine,
in bento box meals,
and with curry, steak, and more.
Across Japan’s gorgeous mountainous landscapes, rainwater flowing down from higher elevations is transformed as it slowly filters through the ground of thick and sprawling forests. The plants absorb its excess phosphorus and nitrogen and the water emerges clear, with a pH very close to neutral, and containing the right balance of minerals to make it ideal for growing rice.
Japanese rice farmers cultivate rice plants with elaborate care, raising seedlings in nourishing conditions before transplanting them to the paddy field. As the non-GMO rice thrives in Japan’s nutrient-rich soil, the growers diligently tend to its every need. They carry out their work in unison with nature and the changing of the seasons, defending the crop from disease and pests until the autumn harvest.
Harvested Japanese rice is prepared in high-tech facilities following strict HACCP hygienic standards. Machines monitor to prevent cracking during drying, and optically check the grains’ size, color, and appearance, removing those that don’t meet the stringent criteria. Whether for households or high-end restaurants, the result is consistent quality, with even cooking and flavor that never disappoints.
Although water shortages threaten many parts of the world, as populations swell and agricultural water use is increasing, Japan’s rainfall in a typical year is about twice the world average. Japan’s picturesque rice paddies collect and use these heavy monsoon rains, and prevent flooding and mudslides. They serve a significant role in conserving resources and protecting wildlife.
The secret to cooking Japanese rice that has a pleasant, subtle sweetness and aroma
Use a 180 ml measuring cup
(one cupful makes 1.5 to 2 servings).
It’s important to measure
it accurately for proper cooking.
Washing the rice removes the bran from the grains.
Add just enough water so the grains don’t float,
quickly swish it around 2 or 3 times,
then dump out the water.
If using a pot:
Put in an amount of water 1.2× the amount of rice.
If using a rice cooker:
Add water according to the markings inside.
If there’s time, letting it soak for 30–60 minutes before cooking will enhance the flavor, and using softened water makes the rice even softer.
Pot:
Put on the lid and apply medium heat until you hear it boil,
then turn the heat to low for about 10 minutes.
Then turn off the heat and leave it to steam
with the lid still on for about 10 more minutes.
Rice cooker:
Just push the button!
When the cooking is done,
dig to the bottom of the pot and pull big scoops of the rice upward,
while being careful not to crush the grains.
This will help give it a fluffy and delicious texture.
*Although a metal pot is fine, we recommend an earthenware pot for even cooking.
Avoid high temperatures and humidity. Put the rice in an airtight container (such as a capped plastic bottle) and store it in the refrigerator or other cool and dark location. Also avoid storing it near foods from which odors might seep in.
Onigiri rice balls
Chirashi sushi
Curry
Bento box meals
Sushi
Spam musubi
Loco moco
California roll sushi
Maze-gohan
Domburi rice bowls
Hand-rolled sushi
Yaki-onigiri
Rice in your diet
for healthier living
One advantage of eating rice is that it provides carbohydrates (fuel for the body and brain), protein (tissue to build cells), vitamins & minerals, and dietary fiber (for digestion) all at once, while being low in fat (and naturally gluten free). Combining it with main dishes is an easy way to keep an overall balanced diet.
Studies show that the optimal nutritional balance for burning calories is at least 60% carbohydrates, 15% protein, and 20–25% fats. As a meal this translates to about 60% rice and 40% main dish.
This logo means the rice you’re purchasing was grown in Japan,
exported to bring you quality you can trust and a difference you can taste.