Rice

The rice koshihikari Toyama is famous for be a rice cultivated in one of the main areas of rice cultivation in Japan. Toyama is famous for its sweet and unique rice Koshinikari. This rice is also popular in Japan.Toyama koshirikari has a unique taste, slightly sweeter compared to other varieties of rice, the japanese, with a good level of viscosity that makes it suitable for all the needs in the japanese cuisine. Use this Toyama Koshihikari to do a sushi only or serve with an authentic curry to the japanese. This is the new crop of autumn "Shinmai" 2021.

Rice for sushi premium JAPINFOOD - 1 kg
Rice premium sushi grain short. The rice for sushi JAPINFOOD is a rice premium, carefully cultivated and selected from among the best varieties of rice for sushi in Italy. With this particular, the rice will be easier for you to get a professional result and always perfect. Goes perfectly with traditional dishes such as the curry rice.

Japanese rice fukumaru - 1 kg
The rice Fukumaru is a new species of rice grown in Ibaraki prefecture. Unlike other types of rice grown, the grains of this rice are larger and more rich in water.

The rice koshihikari Toyama is famous for be a rice cultivated in one of the main areas of rice cultivation in Japan. Toyama is famous for its sweet and unique rice Koshinikari. This rice is also popular in Japan.Toyama koshirikari has a unique taste, slightly sweeter compared to other varieties of rice, the japanese, with a good level of viscosity that makes it suitable for all the needs in the japanese cuisine. Use this Toyama Koshihikari to do a sushi only or serve with an authentic curry to the japanese. This is the new crop of autumn "Shinmai" 2021.

Rice for sushi Haruka - 1 Kg
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Japanese rice wadachi never - 1 kg
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Rice for sushi koshihikari yume nishiki - 1 kg
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Japanese rice wadachi mai - 2 kg
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Rice nishiki medium grain - 1 kg
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Pre-cooked shinmei koshihikari rice - 200 g
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Sweet rice hakubai - 907 g
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Rice for sushi Haruka - 20 Kg
The rice that Haruka is a rice that is the original derivation of the japanese (japonica) and is highly versatile with an excellent capacity for growth during cooking.