Hokkaido Nanatsuboshi Sushi rice
Good balance between sweetness and stickiness, also when cold. This makes it very good for sushi, maki and onigiri. It was ranked the highest "special A" in the rice evaluation program for 11 years in a row.
Toyama Koshihikari rice
Toyama koshihikari has a unique flavor that is slightly sweeter than other Japanese rice varieties, with a good level of stickiness that makes it suitable for all Japanese cooking needs.
Dried kōji rice
Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food.