In the life of a Japanese person, the days without rice can be counted on one hand.
It is the most important ingredient in Japanese cuisine. Japanese short-grain rice from Hokkaido is renowned for its exceptional quality. Hokkaido, the northernmost island of Japan, has a cool climate with warm summer days, crisp nights, and crystal-clear meltwater from the mountains. These conditions allow the rice to grow more slowly, resulting in firm, glossy, and highly aromatic grains.

Our rice shares these qualities: perfect for making sushi, but also delicious on its own or as part of various dishes. Thanks to its ideal balance of stickiness and separation, Hokkaido rice is praised as some of the very best in Japan.