Eaten plain or as part of a meal, Okome Japanese rice offers grains with a difference you can taste.
When it comes to a dietary staple like rice in Japanese cuisine, there’s really no compromise. Whether used as the core ingredient in a dish or as a complement, premium rice can easily elevate your gastronomic experience. And with quality grades like Okome Japanese rice, you can truly taste the difference. Okome’s premium short-grain varieties hail from different prefectures in Japan and, not surprisingly, each has a distinct quality to offer.
GOOD ON ITS OWN
Highly prized and widely regarded as the crown jewel of Japanese rice, Koshihikari is a clear, glossy, aromatic, sweet white rice from the snowy, mountainous areas in Niigata, which produces the largest rice harvest in the country.
The rice owes its distinct flavour to the region’s optimal temperatures, the Echigo Plain’s fertile soil, and the nutrientrich mountain water. The result: a shiny, translucent grain that’s perfectly soft and sweet, and boasts a nutty flavour when cooked. It’s great for sushi, or served with Asian dishes, or eaten on its own with a touch of natto (fermented soya beans) or furikake (Japanese rice seasoning).
PERFECT FOR MOCHI, ONIGIRI & SUSHI
This high-end grain from major rice-producing Akita Prefecture in Honshu island is another winner. Known for its plump and shiny short grains, Akitakomachi is cultivated in an area with an abundance of clear water and where temperatures are ideal for rice growing. Slightly less sticky than Koshihikari rice, its soft, chewy and light texture make it ideal for mochi, sushi and onigiri, which can be eaten warm or cold.
GREAT FOR SUSHI & BENTO
From Hokkaido, Nanatsuboshi Rice, is a hardy variety that thrives during long summer days – even as it weathers the prefecture’s freezing temperatures and heavy snowfall. What you get is a plump, glossylooking grain with a sticky texture and a touch of sweetness; a flavour that has scored top marks in taste tests by the Japan Grain Inspection Association. Perfect for any type of cuisine, Nanatsuboshi Rice is especially tasty when served cold, like with sushi or in a bento.