Premium Quality Rice, Grown in Rich Nature
Our organic pesticide-free rice is raised in a rich natural environment full of pure water and fresh air in Kuma-region, located in the upstream of the Kuma river in Kumamoto, one of the three major torrents in Japan.
Please enjoy our organic pesticide-free rice, preciously and carefully made to provide confidence in food safety for customers.
Our concerns
Organic pesticide-free farming
We insist on pesticide-free farming to reassure safety and security for our rice. Our attempt is 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 our 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
We use the soil in which the rice straw after the harvest has been returned for many decades and made back to earth. To make healthy soil, organic fertilizers and green manures inherited from our previous generation are used instead of chemical fertilizers.
Temperature control to preserve the taste
To preserve the flavor of the new rice, storage temperature is controlled throughout the year. Because of this, we can provide the fluffy and slightly sticky food texture of good rice all year around.
Rice Maker
Yoshinari Hayashida
Born and grew up in Yunomae-machi. After his retirement, formally began the organic production of rice.
Enjoy our rice
Organic Pesticide-Free White Rice
An organic pesticide-free white rice of which the entire process from seedling making to rice-planting, harvesting, and threshing is self-handled. The characteristic of this type is its deliciousness (umami) and sweetness in the rich and strong sticky texture, a taste that can be enjoyable enough only by rice itself.
Also perfect for lunches and rice balls because it preserves its delicious taste even after cooling down.
Organic Pesticide-Free Brown Rice
An organic pesticide-free white rice of which the entire process from seedling making to rice-planting, harvesting, and threshing is self-handled. The characteristic of this type is its deliciousness (umami) and sweetness in the rich and strong sticky texture, a taste that can be enjoyable enough only by rice itself.
Also perfect for lunches and rice balls because it preserves its delicious taste even after cooling down.
How to Cook Rice
This quick and easy steps help you cook fluffy and tender rice.
Ingredients
- Rice 300g
- Water 400ml
Directions
- Rinse rice with cold water for a few times, then soak it for about at least 30 minutes (our recommendation is 3 hours!). This will make the grains less brittle and prone to breakage.
- Using the sieve, drain the rice well.
- Prepare a heavy-bottomed pot with a tight-fitting lid, and combine 400ml of water with rice.
- Cover the pot with lid and keep the heat high to let the water boil.
- After the water boils, lower the heat to a simmer for 10 minutes. If you want to make sure if the rice is fully cooked and the water is absorbed, just lift and replace the lid quickly.
- Remove the pot from the heat and leave for at least 5 minutes to 30 minutes with the lid on. Remove the lid, gently mix the rice and serve.
Recipe
Recipe with Hayashida Rice.
Rice Porridge With Crabmeat
Ingredients (for 2 servings)
- 1&1/2 cups of cooked Hayashida Rice
- 400cc of water
- 1 pack of ajinomoto
- 1 teaspoon of soy sauce
- 3cm of japanese radish
- 1/4 strain of mushroom
- 100g of crabmeat
- 1 piece of ginger
- 2 eggs
Directions
- Chop the vegetables and mushrooms up.
- Wash the rice and put it in a strainer to let the water drain.
- Grate the ginger.
- Beat the eggs.
- Pour water and ajinomoto in an earthen pot and simmer it with a tight-fitting lid.
- Add vegetables and mushrooms and simmer lightly.
- Add rice, crabmeat, ginger and soysauce and stir it lightly, then again simmer without the lid.
- Pour the beated eggs and turn off the heat. Lid the pot with cover and allow the boiled rice to settle.
Can be served with ponzu sauce to taste to add flavor.
Khmer rice porridge (a taste of Cambodian cuisine!)
Ingredients (for 2 servings)
- 1/2 cup of Hayasida Rice
- 1 litre of water
- 200g of chicken breast meat
- slices of ginger
- a pinch of salt and pepper
- 2 pieces of garlic
- olive oil to taste
- 1 onion (or green onion)
- a taste of Chinese parsley
- lime to taste
Directions
- Lightly stir fry the sliced ginger in a deep pot with olive oil. Then, add the roughly cut onion and stir fry with low heat until it starts to be colored.
- Put the chicken breast meat in the pan as it is and stir fry until the fire passes on the surface. (Season with salt and pepper)
- Pour water and lid the pot with cover. Leave it simmer with low heat for 2 hours.
- While simmering, proceed to the next steps.
- Wash the rice and cut off the water.
- Cut the toppings in random size; Chinese parsley, lime and ginger.
- Make onion flakes. (Slice 2 pieces of garlic and stir fry them in a pan with olive oil. After it gets color, turn off the heat and drain excess oil with kitchen paper)
- Take the chicken meat out from the soup that became lean, and place it on a strainer leave it to cool down. Once cooled down, slice the meat randomly.
- Add rice into the soup and simmer for 20 mints in low heat.
- If the soup becomes less, add water and adjust the taste with salt and pepper. (Light taste is better. Keep on stirring to avoid from being burnt.)
- If the rice is lean, its ready. Serve it in a plate and top the chicken meat, Chinese parsley, lime and onion flake to taste.
Adding little portion of light soy sauce might make the taste better aswell!
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