Japanese rice

We selected this roasted japanese rice for the multiple applications possible in cooking, pastry making, chocolate making…

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

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.

Hokkaido Yumepirika Japanese rice

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

One of our Japanese craftsmen had this flour made in Thailand for his customers in Japan, in order to offer an affordable price with excellent making results.

Puffed japanese rice is a healthy alternative to pop-corn, with undeniable nutritional qualities.

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

This low-temperature cooked rice is made from raw rice from all over Japan.

The content of alpha-amylase, an enzyme that breaks down starch into sugar, is 20% higher than the usual method, resulting in a delicious rice with a sweet taste.

This rice can be eaten plain or used to make sushi.

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.

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.

Rice koji is partially steamed rice inoculated with Aspergillus oryzae (koji-kin), a noble mold widespread in Japan. This microscopic fungus releases enzymes that ferment the rice, breaking down its carbohydrates (starch is transformed into sugars) and proteins. Traditionally, to make rice koji, culture is added to cooked grains.

Then, grains are placed in wooden trays and left to ferment in a warm, humid environment for 48 hours or more, allowing the mold to develop all over their surface.

"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.

The Wa Panko soy mix is a panko made from rice flour and soy pulp. It is guaranteed gluten-free and no food additive, no hydrogenated vegetable oil.

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.

This is undoubtedly the best rice flour on the market, particularly suitable for making bread, muffins, fried foods and tempura, gratin sauces or velvety sauces.

Japanese glutinous rice (also called glutinous rice or sweet rice) is known as mochigome or mountain rice.

It is gluten-free. This glutinous rice, selected by our artisan, comes specifically from Iide region, characterized by its highly fertile soils and the use of pure spring water from the Mogami River.

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.

"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.

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.

This shiratama-ko flour, originally from Thailand, is specially dedicated to the manufacture of mochi and daifuku.

The 100% sticky rice flour we propose is produced in Japan especially for bread and western confectionery.

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.

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.

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

Special flour for mochi and daifuku, Mochi is a traditional delicacy in Japan. It is a paste made from glutinous rice flour and water. It is given the shape of small round balls most frequently.

"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.

This is the first gluten-free panko on the market. It is made exclusively from Japanese "uruchi" rice, without any food additives, shortening- free.