Japanese rice

Nanatsuboshi is the variety with the largest yield of any Hokkaido-grown japanese rice.

The Toyama Plain is one of the major rice’s growing areas of Japan. Toyama is famed for its sweet Koshihikari japanese rice.

Akitakomachi Japanese rice

Akita Prefecture is known for its good land and water quality, which are conducive to the cultivation of high quality japanese rice.
Akitakomachi rice, grown in the heart of Akita Prefecture, is a premium rice, quite similar to koshihikari.

Hokkaido Yumepirika Japanese rice

Yumepirika japanese rice is a medium sticky rice variety with a sweet taste.

Himenomochi sticky japanese rice is used for the famous mochi, the traditional rice dough Japanese pastry.

It is a very qualitative japanese rice, of early maturation from the Koshihikari line. The taste, the luster, the perfume, the stickiness are good, as are the Koshihikari.

Milky Queen variety japanese rice has a lower amylose content than koshihikari rice. On the cooking side, you need less water than for cooking other rice. Ideally, we recommend one scoop of rice for one scoop of water.

Sasanishiki japanese rice is a hybrid rice from varieties Hatsunishiki and Sasashigure. It has been appreciated for more than 50 years, since its creation in Miyagi Prefecture in 1963.

"Nikomaru" is a japanese rice which is characterized by its luster and stickiness. The rice grain, shiny after cooking, is round, which makes it very pleasant.

"Nikomaru" is a japanese rice which is characterized by its luster and stickiness. The rice grain, shiny after cooking, is round, which makes it very pleasant.

Yumegokochi Dream Feeling Japanese Rice - Master 5 stars

Yumegokochi is an extremely difficult japanese rice to cultivate. Its production volume, in Japan, is very low. It is a very rare rice.

Our selection japanese rice is a "blend" made up of several varieties of rice cultivated throughout Japan. This product was created in the hope that more and more customers can take advantage of the carefully produced rice by rice farmers all over Japan who are engaged in planting quality rice for export.

Aomori, terroir located in Northern Japan, is as well reputed for its excellent japanese rice : “masshigura “ variety. The grain is well-selected, and it has a moderate elasticity and less stickiness.

Koshihikari is the most widely produced variety of japanese rice in Japan, but the rice produced in Niigata Prefecture is superior to others in terms of production, taste and brand price.

Ichihomare japanese rice is the fruit of the selection of 200,000 rice varieties. From the birthplace of Koshihikari, is born the rise of a new rice which finally surpassed Koshihiklari.

Our Koshihikari japanese rice (japonica) is of outstanding quality, the product of sustainable agriculture, grown on terraces.

"Hitomebore" means "falling in love with someone at first sight" or more precisely "love at first sight".
This name was chosen by farmers convinced that consumers will love this japanese rice from the first bite.

Hinohikari japanese rice is well known for its rich taste, despite the grain being small.
It has a thick and chewy texture. In Kyushu it is common to eat it on a daily basis and it is popular in restaurants.

Japanese rice is incomparable. It is said in Japan that excellence in terms of rice is to be found or discovered in the Niigata region.