Rice

The rice "wadachi" never " is produced in a small village in the centre of the famous plain of Echigo called Shitada.This ancient village is nestled among the vast green of the surrounding forests, the pristine, where the pure, fresh water flows from the high peaks and the time seems to have stopped.
RICE WADACHI KOSHIHIKARI
PRODUCT SHITADA IN A REGIME OF LIMITED PRODUCTION WITH THE METHOD OF CULTIVATION SPECIAL KOSHIHIKARI
The rice wadachi is produced in this remote land still unspoiled through the ancient methods of cultivation and using only the purest water coming from the streams of the surrounding area. To produce rice "wadachi" never " is used for 53% of natural fertilizer, removing compared to the traditional cultivation of rice as well as 83% of pesticides.All of the rice wadachi product Shitada has obtained the seal of certification of the product grown in the special scheme by the prefecture of Niigata.Enjoy this special rice imagining the pure and unspoiled nature of the village Shitada.

A new type of rice "Koshihikari" carefully produced in Italy in the selected fields. This superior quality rice is carefully grown under the direction of Japanese professionals who use traditional rice cultivation methods, creating large round grains full of flavor.

The rice grain haenuki has a good elasticity and softness incomparable. This rice has got every year, from more than 20 years, the highest score in the classification of japanese rice: “Toku” To (Japan Grain Inspection Association).

The rice tama nishiki is a rice koshihikari of japonica variety that is grown in California. Being a round-grain rice is perfect for preparing japanese dishes and sushi.

Okomesan rice is a Japanese-derived rice of the original type and is highly versatile with an excellent growth capacity during cooking. It is ideal for the realization of Japanese dishes in particular for sushi.

 A new type of rice "Koshihikari" carefully " manufactured in Italy in the selected fields. This rice of superior quality is carefully cultivated under the direction of japanese professionals who use methods of traditional cultivation of rice, creating large round grains full of flavor.

The natural proteolytic enzyme contained in Miora rice powder for cooking increases the ability of the rice to absorb water, resulting in an increase in the humidity of the rice. In this way you will get a perfectly shiny rice that does not stick to the pan. The rice grains will be soft and shiny. The rice obtained goes well with vinegar to make sushi. Contains kombu powder, you can cook it deliciously without using kombu stock.

For the japanese dishes of all days. This rice, medium-grain variety, the lotus is grown in Italy

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" 2022.

This type of brown rice is rice in which you removed the shell (the layer that covers the outer part of a grain of rice) but still has the layer of bran and germ (which are removed normally go for the white rice).For sushi, really creative and original.

The rice Okomesan is a rice of japanese derivation of the original type, and is highly versatile with an excellent capacity for growth during cooking. It is ideal for the realization of japanese cuisine, especially for sushi.

This particular version of the okomesan is produced in Japan and has the characteristic of be type musenmai, or is already pre-washed. There is therefore no need to wash the rice as you normally would.