A century-old house established in Sumida (Tokyo), Sumidaya has perpetuated since the Meiji era, across five generations of the Katayama family, an expertise specialising in rice, further consolidated today by the knowledge of a master blender. Beyond the selection of grains, it passes on a comprehensive approach aimed at revealing all their organoleptic qualities: a precise washing with fresh water to preserve aromatic purity, a soaking time adjusted according to temperature to ensure texture and lustre, as well as a controlled cooking process based on the balance between heat and pressure, followed by careful fluffing.
This commitment to excellence extends to preservation methods, favouring optimal temperature maintenance or rapid freezing in order to preserve flavour, texture and brilliance, reflecting a holistic and rigorous vision of rice quality.
