Koshihikari white rice from Toyama ⋅ nanohana ⋅ 5kg

Koshihikari rice is the result of crossing two rice varieties that were widely cultivated during the war: Norin 22 and Norin 1. The aim was to combine the yield and flavor of one with the other's resistance. After several trials, Ecchinan 17 rice was developed in Niigata Prefecture and later renamed Koshihikari. Renowned in Japan as the “King of Rice” for its excellent flavor, yield, and cold resistance, Koshihikari rice is a parent of the vast majority of modern Japanese rice varieties.

It is harvested in Toyama Prefecture by Nanohana, a company specializing in rice production. Toyama Prefecture is renowned for the quality of its rice. The plains are irrigated by snowmelt from Mount Hida, also known as the “Northern Alps.” With its fertile, nutrient-rich soil, the region is ideal for rice cultivation: it accounts for more than half of Japan’s national rice production.

Founded in Toyama in 1996, Green Power Nanohana stands out for its strong commitment to local agriculture. With a young team, the company focuses on producing rice, vegetables, and related products while promoting exports, particularly to Europe. It is committed to crop diversification and optimizing production costs, while meeting local market needs with innovative products such as processed rice and rice-based foods.

300 g of rice for 2 to 4 people: wash the rice by hand 3 times in water, then rinse it until the water runs clear. Place the rice in a saucepan, add 430 ml of water, and let it rest for 30 minutes. Cover the saucepan and heat over medium heat until boiling. Reduce the heat and cook for 10 minutes without removing the lid. Turn off the heat and let it rest for another 10 minutes, still covered. Gently stir the rice before serving.

Store away from light, heat, and moisture.

100% polished rice (Toyama, Japan)