This Nanatsuboshi rice comes from the fertile fields of Hokkaido, often referred to as Japan’s rice capital. The combination of pure mountain spring water, long summer daylight, and a cool climate creates exceptionally high-quality rice grains. Nanatsuboshi was selected for its outstanding balance of stickiness and aroma, and has been awarded the highest “Special A” rating in Japanese rice evaluations for 11 consecutive years. After harvesting, the rice is carefully dried and sorted by grain size and quality, then packaged immediately to preserve freshness and flavour.
Flavour Profile
When cooked, this rice develops a silky texture with light stickiness, allowing the grains to hold together beautifully without becoming mushy. The flavour is subtly sweet and clean — even when cooled — making it ideal for sushi, maki, and onigiri. Its natural, gentle aroma provides a soft yet characterful base that complements fish, vegetables, and other fillings perfectly.
Usage: How to Cook the Rice
- Wash the rice:
Measure 500 g of rice. Place it in a bowl with cold water and gently rub the grains in circular motions — the water will turn milky. Drain through a sieve and rinse thoroughly. Repeat this process until the rinse water runs clear, then let the rice drain for 15 minutes. - Add water and rest:
Transfer the rice to a pot or rice cooker and add 550 ml of water. Let it rest for 30 minutes to ensure even absorption.
Using a rice cooker:
Press Start. Cooking takes approximately 37 minutes.
Using a pot:
Start with cold rice and water. Heat over medium heat without a lid. Stir 3–4 times quickly to prevent clumping.
Place the lid on the pot and cook for 15 minutes on low heat. Remove from the heat, gently fluff the rice, cover with a clean cloth (leaving the lid off), and let it rest for 15 minutes.
- Season:
Mix the warm rice with sushi vinegar for perfectly glossy, airy sushi rice.
Storage
Store the rice in a cool, dry, and dark place, protected from direct sunlight. After opening, transfer the rice to an airtight container or resealable bag to keep out moisture and unwanted odours.
For the best flavour and texture, use the rice within a few months after opening. Avoid storing it in the refrigerator or freezer — condensation can negatively affect the quality.
