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HAYASHIDA Organic Brown Rice

Organic pesticide-free rice grown in abundant water and delicious air in the Kuma region of Kumamoto prefecture, located upstream of the Kuma River, one of Japan's three major rapids.

Yoshinari Hayashida, the producer of this rice, was born and raised in this area. After retirement, he started making organic rice.

Organic pesticide-free brown rice « Nicomaru" is rice that Mr. Hayashida worked on by himself from seedling production to rice planting, rice harvesting, and threshing.

The characteristic of this Nicomaru variety is that it has a chewy texture and a strong stickiness with umami and sweetness, and it is a taste that you can fully enjoy with just rice. It's delicious even after it's cold, so it's perfect for lunch boxes and onigiri rice balls.

The name comes from the deliciousness of the smile (nico-nico) that spills over, and the roundness of the grain.

Organic pesticide-free farming. They insist on pesticide-free farming to reassure safety and security for our rice. Their are qualified by the organic certification from Japan Agricultural Standards (JAS) which requires three years of pesticide-free cultivation, in addition to their yearly inspections of the field, the materials and the process of production.

Abundant and pure water. For agricultural water, the water from the source of the Kuma river, one of the three major torrents in Japan is used. Clear and good quality water moistens the fields throughout the year.

Healthy soil making. The soil is rich which the rice straw after the harvest has been returned for many decades and made back to earth. To make healthy soil, organic fertilisers and green manures inherited from our previous generation are used instead of chemical fertilisers.

Temperature control to preserve the taste. To preserve the flavor of the new rice, storage temperature is controlled throughout the year. Because of this, they can provide the fluffy and slightly sticky food texture of good rice all year around.

We have ordered their brown rice. We hope you enjoy it.

Cooking instructions for rice. They very for different families and chefs but generally: Wash the rice with cold water, massaging it gently and continue rinsing and pouring out the water of any dirt or rice bran, or if you prefer you can use a colander. Be careful not to drop grains of rice as this is considered disrespectful to the rice and the farmer who grew it. Fill the bowl of rice with cold water and let it sit for about 1 hour. This soaks the water into the centre of the rice grains, making them cook quicker with less starch. Then empty out all the water that was used for soaking and pour in the appropriate amount for cooking. Generally for 1 cup of white rice, use 1 & ¼ cups of water. Bring to a boil and than cook on low heat for about 20 minutes or until the water is gone. Stir at times so that you don’t burn the bottom of the pot. Turn of the heat and let it steam for about 10 minutes. When the rice is finished take your rice spoon and toss the rice to make it fluffy. Enjoy your rice! Of course this is basic but time and amounts can vary depending on the temperature, the altitude, etc. Once you become used to making rice you will be able to cook with intuition.

This rice sells out quite fast at our store so you will always have the first crop of every year. As a rule with rice, you always try to buy rice from within one year of the crop harvest. 

We currently have the 500 gram size.