Japanese Rice
Japanese began to cultivate rice over 2000 years ago. Japanese rice national
institution. Japanese rice is as popular as ever in Japan, and the
taste for Japanese rice is growing throuout the western world. Shinto
ceremonies and Japanese festivals involve rice growing and rice
products. Kome (raw rice), sake (Japanese rice wine) and mochi (rice
cakes) are typical offerings in shrines.
We sell a full range of Japanese Rice wines ( known as Sake)
and Japanese Beers.
We sell medium-grain rice commonly used for daily cooking and also mochigome
or sweet sticky rice, which is often used to make rice cakes or sekihan. Rice
is grown all over in Japan where a bowl of rice is included in most Japanese meals.
Japanese style rice is also grown in the US. Kokuho Rose is available from our
Mount Fuji online shop.
Eating and cooking Japanese rice
- Rice Ball (onigiri) - The rice is formed into balls and wrapped up
with nori (seaweed). Pickles (e.g. pickled plums), fish, or other food can be
put into the center of the rice ball. Rice balls are very common and easily made
snacks.
- Donburi - plain rice served in a large bowl with various toppings and
sauces. For example, Ten-don (tempura topping), Katsu-don (tonkatsu topping),
and Oyako-don (chicken and eggs topping).
- Sushi - dishes cooked with sushi rice (boiled rice mixed with vinegar
and sugar mixture) For example, Nigiri-zushi (hand pressed sushi), maki-zushi
(rolled), and inari-zushi (blown bag)
- Takikomi-gohan - rice is boiled with various ingredients and seasonings,
such as soy sauce.
- O-kayu (rice porridge) - plain rice is simmered very soft.
- O-chazuke - rice soup made by pouring hot water or green
tea on top of plain rice with various ingredients.
- Furikake Rice - furikake is a mixture of dried toppings, which is sprinkled
on top of plain rice.
- Mochi (rice cake) - mochi-gome rice is steamed and pounded to make
mochi. It's extremely sticky.
- Sekihan (red rice) - light pink colored rice for celebrations. Mochi-gome
is steamed with azuki beans.
- Omochi - mochi rice is more sticky than normal rice and is pressed
into rice cakes. Omochi used to be eaten on special days only, especially on New
Year. But since the procedure of production of Omochi had become much easier,
it can now be bought and eaten throughout the year.
- Cooked white rice - Japanese cooked rice should be sticky so that one
can manage eating it with chopsticks. Bowls of rice are served at most Japanese
style meals. Rice cookers cook rice and keep it warm for several hours. They can
be bought in the Mount Fuji shop
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New shirakiku
Premium sweet rice (2.27kg).
Use for making mochi, not sushi.
Extremely sticky !
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Akita komachi (calrose)
New crop Mount Fuji Rice. Very popular brand of high quality rice in Japan. (9.07kg)
and our most popular rice too !
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Rice Cooker
Get perfect rice every time. It also keeps it at just the right temperature to
compliment any Japanese meal.
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