Rice

It takes approximately one year to grow and harvest rice in Japan.

We plant rice seedlings in the spring and the seedlings will grow quick and healthy from the rainy season throughout summer.
The tiny green ears of rice turn a golden color in the fall and the ears then begin to hang heavy under the weight of rice as it gets closer to harvest time.
In the meantime, these farmers are continuously looking at sunlight, rainfall and any damage caused by diseases through their meticulous management.

The new crops are available for sale in October.

After harvesting, unhulled rice is threshed from their stems and then placed in dry storage for a period of time.
Hulled rice, which is brown rice will carefully be polished and the bran is removed.
Now you will finally see white rice available in stores in October.

Cooking “rice” to become “Gohan”

This “Taku” method is a little bit different from either the “boil” or “simmer” method.
Soak the rice in the proper amount of water for a while, then begin to cook the rice when water is contained inside the rice.
Stop the cooking process when the water disappears by adjusting the heat, then steam it by letting it stand for a little while.
Now our shiny, puffy and tasty “Gohan” is ready to serve.

You don’t have a time for the process?

Let us introduce you to a packaged “Gohan” that is perfectly cooked at the proper heat.
The recent development of packaged “Gohan” is cooked by our premier “Taku” technique.
Some of “Gohan” is prepared with the local spring water from where they grew up.
This bonded “Taku” technique and local “Water” is a significant element to bring out the true deliciousness and aroma of the rice.
Please give it a try!