Collection: Japanese rice
In Japanese, rice means "meal" (Gohan), proof of its central place in Japanese cuisine! Also known as "Nihonmai" (日本 日本) and cultivated since prehistory, it is a sacred and respected product, there is no question of leaving a grain in its bowl in Japan! Like bread with us, rice accompanies all meals of the day and can be enjoyed natural or embellished with marinated condiments and vegetables. Discover our selection of white, complete, black, red and sticky rice for your sweet and salty preparations.
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Koshihikari rice from toyama - nanohana - 1kg
Koshihikari rice is an exceptional rice recognized for its brilliant appearance and its umami taste which does not deteriorate to cooking, which makes it the ideal...
Usual price 8.80 €Promotional price 8.80 € Usual priceUnit price 8.80 € / by kgRice milky queen de toyama - nanohana - 1kg
If Koshihikari is considered the king of rice, then Milky Queen is the queen! This variety derived from Koshihikari has become popular because of its low...
Usual price 8.50 €Promotional price 8.50 € Usual priceUnit price 8.50 € / by kgComplete koshihikari rice from toyama - nanohana - 1kg
Koshihikari rice is an exceptional rice that is characterized by a brilliant appearance and a umami taste that does not detect in cooking, making it ideal...
Usual price 8.70 €Promotional price 8.70 € Usual priceUnit price 8.70 € / by kgComplete rice milky queen from toyama - nanohana - 1kg
If Koshihikari is the king of rice, then Milky Queen is his queen! This variant of Koshihikari has gained popularity thanks to its low amyloidus content,...
Usual price 8.50 €Promotional price 8.50 € Usual priceUnit price 8.50 € / by kgKoshihikari rice from ibaraki 4x150g - nousus - 600g
Koshihikari white rice is renowned in Japan to be the "king of rice". This exceptional rice is characterized by a brilliant appearance and a umami taste...
Usual price 9.80 €Promotional price 9.80 € Usual priceUnit price 16.33 € / by kgYumenishiki rice - yunishiki - 1kg
It is a Koshihikari Japanese rice adapted to the European climate! It is indeed harvested in rice fields located in the Italian Alps. Its taste and...
Usual price 8.85 €Promotional price 8.85 € Usual priceUnit price 8.85 € / by kgPuffed rice balls - fuji shokuhin - 55g
Ideal for adding texture, colors and taste to your preparations, these slightly salted blown rice balls can also be eaten as what. You can incorporate them...
Usual price 3.10 €Promotional price 3.10 € Usual priceUnit price 56.36 € / by kgMochi round to cook - taimatsu foods corporation - 360g
Round mochis made by crushing gluing rice in two steps with a specific pestle, then cooling the dough, which allows a delicate and tasteful texture to...
Usual price 7.50 €Promotional price 7.50 € Usual priceUnit price 20.83 € / by kgToyama - nanohana - 1kg sticky rice rice
High quality sticky rice of the Shin Taisho Mochi variety, nicknamed by the Japanese "the king of sticky rice", or even "ghost rice" because of his...
Usual price 10.65 €Promotional price 10.65 € Usual priceUnit price 10.65 € / by kgFull rice mochi with black soybeans - ohsawa - 300g
These hochis, jas certified, are made by crushing full rice using a pestle, then integrating sagebrush powder with the paste obtained. This production method is inspired...
Usual price 8.30 €Promotional price 8.30 € Usual priceUnit price 27.67 € / by kgToyama - nanohana - 300g sticky rice
High quality sticky rice of the Shin Taisho Mochi variety, nicknamed by the Japanese "the king of sticky rice", or even "ghost rice" because of his...
Usual price 8.40 €Promotional price 8.40 € Usual priceUnit price 28.00 € / by kgComplete rice mochi with a sagebrush - ohsawa - 300g
These mochis are produced under the JAS label by grinding full rice with a pestle and then mixing the dough obtained with sagebrush powder. This manufacturing...
Usual price 7.80 €Promotional price 7.80 € Usual priceUnit price 26.00 € / by kgRice milky queen de toyama - nanohana - 5kg
If Koshihikari is the king of rice, then Milky Queen is his queen! This mutation of Koshihikari has gained popularity thanks to its low amylosis content,...
Usual price 38.00 €Promotional price 38.00 € Usual priceUnit price 7.60 € / by kgFull rice yunishiki - yunishiki - 1kg
It is a Koshihikari Japanese rice adapted to the European climate! It is indeed harvested in rice fields located in the Italian Alps. Its taste and...
Usual price 6.25 €Promotional price 6.25 € Usual priceUnit price 6.25 € / by kgMochi round to cook premium - taimatsu foods corporation - 300g
This cake is 100% made with sticky kogane rice, renowned rice which is cultivated near the city of Uonuma, in the Niigata region. It can be...
Usual price 8.90 €Promotional price 8.90 € Usual priceUnit price 29.67 € / by kgMochi fine to cook - taimatsu foods corporation - 300g
These rectangular mochis are thinner than traditional mochis, which allows faster cooking.The Japanese eat them in different ways: alone, in a broth, with soy sauce, grilled,...
Usual price 6.90 €Promotional price 6.90 € Usual priceUnit price 23.00 € / by kgOkromesan rice - okomesan - 1kg
A round rice known for its delicate texture and its exquisite taste. It is ideal for preparing traditional Japanese dishes. Its soft and subtle taste, its...
Usual price 7.00 €Promotional price 7.00 € Usual priceUnit price 7.00 € / by kgToyama's full sticky rice - nanohana - 1kg
Complete sticky rice cultivated in the Toyama prefecture is an exceptional product, appreciated for its unique texture and nutritious qualities. This rice is particularly sticky, which...
Usual price 10.50 €Promotional price 10.50 € Usual priceUnit price 10.50 € / by kgRed rice - nanohana - 100g
Naturally red, yuyake-mochi sticky rice is distinguished by its high fiber, tannin and antioxidant content, surpassing that of ordinary whole rice. It is also rich in...
Usual price 4.10 €Promotional price 4.10 € Usual priceUnit price 41.00 € / by kgKoshihikari rice from toyama - nanohana - 5kg
Koshihikari white rice is famous in Japan and often called the 'King of Rice'. This exceptional rice is recognized for its brilliant appearance and its umami...
Usual price 40.00 €Promotional price 40.00 € Usual priceUnit price 8.00 € / by kgSee more
Our favorite rice recipes
Learn more about Japanese rice
Rice culture in Japan
Japanese rice is mainly cultivated in rural regions of Japan, where the climate and soils are particularly conducive to its culture. The Japanese archipelago, with its many mountains and valleys, offers ideal conditions for rice cultivation.
Japan, although relatively small in terms of area, has several important regions for rice production.
Niigata (west coast of the main island of Honshu) is notably famous for its rice Koshihikari, renowned for its superior quality. The region benefits from a favorable climate with hot summers and snowy winters, which contributes to the quality of the soil and water, ideals for rice cultivation.
Akita (Tohoku region, north of Honshu) is known to produce high quality rice varieties such as Akitakomachi. The fresh climate and the abundant water resources in the region are perfect for cultivation of rice.
Water plays a crucial role in the cultivation of Japanese rice. The rice fields, called "tanbo" (田んぼ), are flooded for much of the year, allowing rice plants to push in an aquatic environment. The water used should be clean and abundant, because it directly affects the quality of the rice. In addition, when preparing rice, water is an essential ingredient for rinsing and cooking, influencing texture and final taste.
The peculiarities of Japanese rice
Japanese rice grains are generally short and round, unlike certain varieties of long and thin rice. They are known for their high starch content, which gives them a sticky texture when cooked. This characteristic is ideal for the preparation of many Japanese dishes such as sushi or onigiris, because it allows grains to stand together and be easily manipulable with chopsticks.
Cooking Japanese rice
Japanese rice is often prepared in a simple way, with few added ingredients, to enhance its natural flavor. However, it can also be seasoned with rice vinegar to make sushi, or cooked with vegetables, meats and seafood in dishes like donburi (garnished rice bowl) or the Takikomi Gohan (cooked rice with cooked with various ingredients). Other ingredients such as miso, soy sauce, mirin and dashi can also be used to flavor and enrich rice.
In Japanese cuisine, rice is omnipresent and serves as a basis for many meals. It is often served nature, under the name of "Gohan" (ご ご ご), and accompanies almost all the main dishes. Rice is also the basis of emblematic dishes such as onigiri (rice dumplings), sushi, and mochi (sticky rice cake). Cooking rice is an art in itself, often requiring specific techniques and great attention to obtain the perfect texture.
All the rice offered by Irasshai are of Japanese origin
Sushi rice
Having sushi rice, or "shari" (酢飯), is a crucial step to succeed in quality sushi.
Here are our tips to achieve this :
Ingredients
- 2 cups of Japanese rice with short grains (Sushi rice)
- 2 cups of water (for cooking rice)
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
Instructions
- Place the 2 cups of rice in a bowl.
- Add cold water and stir the rice with your hand. Drain and repeat this process 3 to 4 times until the water is almost clear. This rinsing removes excess starch, which prevents rice from becoming too sticky.
- After the last rinsing, let the rice dip for about 30 minutes. This allows rice to absorb water, which helps cook evenly.
- After soaking, drain well.
- Place the rice in a saucepan with 2 cups of water. Cover the pan with an airtight cover. Bring to a boil over medium-high heat. Once the water boils, reduce the light to low and simmer for 15 minutes. Do not lift the cover during cooking.
- Turn off the heat and let stand, covered, for an additional 10 minutes to finish steaming.
- Heat the vinegar : While rice rests, mix the rice vinegar, sugar and salt in a small saucepan. Heat over low heat and stir until sugar and salt are completely dissolved. Do not let the mixture boil.
- Once dissolved, let the mixture cool at room temperature.
- Once the rice is cooked, transfer it to a large non-metallic bowl, preferably wooden (called "Hangiri") or plastic.
- Sprinkle the mixture evenly on the hot rice.
- Use a wooden spatula or a flat spoon to mix, being careful not to crush the grains.
- Once sushi rice has cooled at room temperature, it is ready to be used to prepare sushi, maki, onigiri, or other Japanese rice dishes.
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