Japanese rice is an essential part of Japanese cuisine and culture. There are many different types of rice, which are used for different dishes. Many areas in Japan have their own type of rice and you can enjoy the different flavors and textures. 

When making Japanese dishes at home, you will notice the difference with rice types from other countries. 

Rice

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  • TSURUMISO Rice Koji, 500g TSURUMISO Rice Koji, 500g

    TSURUMISO

    Rice Koji 500g

    Koji is an important ingredient in the Japanese kitchen. It is used to kick start the fermentation process in some key-ingredients like mirin, sake, soy sauce, amazake and miso. Miso, for example, is made by cooking soybeans, salt, and water and mixing...
    ¥540
  • Organic Dried Whole Rice Koji 300g Organic Dried Whole Rice Koji 300g
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    MARUKAWA MISO

    Organic Dried Whole Rice Koji 300g

    Koji is an important ingredient in the Japanese kitchen. It is used to kick start the fermentation process in some key-ingredients like mirin, sake, soy sauce, amazake and miso. Miso, for example, is made by cooking soybeans, salt, and water and...
    ¥785
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  • Rare Specialty: Natural Green Rice Rare Specialty: Natural Green Rice
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    SHIMURA RICE

    Rare Specialty: Natural Green Rice

    This rice has green grains by nature. When mixed with regular white rice, it will show as green sprinkles in the cooked rice. Being a big harder than regular rice, it not only adds color but also texture to regular rice.It is a rare species grown and...
    ¥648 - ¥2,732
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  • Rice Bran For Making Japanese Pickles KOMENUKA 1kg
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    SHIMURA RICE

    Rice Bran For Making Japanese Pickles KOMENUKA 1kg

    KOMENUKA - rice bran is the skin and germ of the rice seed. It is removed by rubbing brown rice together and separating the brand from the rice with a flow of air. The process is called milling. After the rice is polished, 10% of it becomes bran and 90%...
    ¥540
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  • Sake Lee for Home-made Tsukemono Pickles, 1kg (Summer Only)
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    ISHII BREWERY

    Sake Lee for Home-made Tsukemono Pickles, 1kg (Summer Only)

    Sake Kasu (??????) or "sake lee" is the leftover by-product from the fermenting and refining process of sake. Sake lee can be purchased in all Japanese supermarkets and is used to marinate vegetables, meat, fish and pickles. This sake lee is from the...
    ¥648
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