Top quality Japanese Sushi Rice from Hokkaido - Excellent balance between sticky and sweet, even when cooled. Ideal for maki, nigiri and onigiri. Available in 1 kg, 2 kg and 5 kg varieties.
Great rice from Hokkaido with good balance between stickiness and sweetness, even when cooled. Great for sushi, maki and onigiri. Received the highest "special A" rating in the rice evaluation program 11 years in a row. Available in 2 & 5 kg.
Great rice from Hokkaido with good balance between stickiness and sweetness, even when cooled. Great for sushi, maki and onigiri. Received the highest “special A” rating in the rice evaluation program 11 years in a row. Available in 2 & 5 kg.
Koshihikari rice from Toyama has a unique flavor, is slightly sweeter than other types of Japanese rice and has good stickiness. This makes it suitable for many (Japanese) dishes. Available in 2 & 5 kg.
Koshihikari rice from Toyama has a unique flavor, is slightly sweeter than other types of Japanese rice and has good stickiness. This makes it suitable for many (Japanese) dishes. Available in 2 & 5 kg.
Superior stickiness and sweetness, with a glossy appearance when cooked. Especially suitable for dinner parties and the perfect combination with dishes that have a heavier flavor or spiciness, such as sichuan fish, mapo tofu, stews or curries.
Kōji is a healthy fungus central to key ingredients in Japanese cuisine, such as soy sauce, miso and sake. With dried kōji rice, you can easily make your own miso, shio kōji, amazake or other fermented foods. Available in 260 & 500 grams.
Kōji is a healthy fungus central to key ingredients in Japanese cuisine, such as soy sauce, miso and sake. With dried kōji rice, you can easily make your own miso, shio kōji, amazake or other fermented foods. Available in 260 & 500 grams.
