Rice plays a very important role in Japanese cuisine (Washoku). Not only is the rice cultivated with heart, it is also cooked with heart. Perhaps this is what makes Japanese rice tastier than other kinds of rice.

The Japanese started wet rice cultivation thousands of years ago. To them, rice is as important as water and air. After years of improvement in rice varieties, there are currently more than 500 varieties of Japanese rice. Thanks to the perseverance of the Japanese towards rice growing, we can enjoy distinct tastes and flavours in every variety of Japanese rice.