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Rice

Kokuho Rose/Calrose:
KOKUHO® translates into “Treasure of the Country.” The rice was developed in 1948 by Koda Farms, Inc. in California. For Koda Farms, Inc. Kokuho Rose rice is the #1 product while Calrose rice is #2. What makes Kokuho Rose number one is its unique blend which allows the rice to have a higher moisture content compared to Calrose rice. Even though both styles of rice will give a similar result after cooking, leftover Kokuho Rose rice retains its moisture, smooth texture and flavor so that it can be reheated and still taste fresh. Calrose rice hardens more quickly as it cools. Both are medium grain styles and are a rich cream colour and are approximately two or three times longer than its width. Another advantage of Kokuho Rose rice is it averages less than 2% broken kernels, while the grading standards for US #1 milled rice allows up to 4% broken kernels. Kokuho Rose has been setting the standards in the California rice industry since its introduction over 60 years ago. While the Calrose is great for use right after cooking, Kokuho Rose retains its quality when it is cold. This is perfect for dishes such as sushi, onigiri (rice ball), or for bento (cold lunch box).

Tamaki Gold:
Tamaki Gold rice is also produced in California by Williams Rice Milling Company. It is famous for the Koshihikari seed imported from Japan. The Koshihikari rice is considered by many to be #1 rice in Japan. With a pearly colour and roundish shape, this medium grain rice also has many varied uses like the Kokuho rice but is slightly more expensive.

Haiga Mai:
Haiga Mai Tamaki “Haiga” rice is specially milled California premium short grain rice that retains the kernel’s own nutritious rice germ. “Haiga” translates into “rice germ.” The “Haiga” process of milling rice utilizes the latest in milling techniques to produce a fully milled rice kernel that retains the kernel’s rice germ. In retaining the kernel’s own rice germ, it preserves much of the Vitamin E, Vitamin B1, B6, fibre, and GABA (Gammar Amino Butyric Acid. Being a specialty rice it commands a greater price when compared to Kokuho Rose rice.

Kokuho Brown rice:
Kokuho Rose Brown rice is premium “unpolished” Kokuho Rose grown exclusively on Koda Farms. “Unpolished” means that the bran is left intact. Kokuho Rose Brown Rice possesses a rich nutty flavor due to the presence of the bran. Though slightly chewy in texture, this brown rice is high in vitamin and minerals. This rice meets superior industry standards by averaging 3-4% broken kernels to the regular standard of 4% broken kernels.

Tsuru Mai:
Tsuru Mai is the brown rice version of Calrose rice and comes from the same supplier. Tsuru Mai is a high quality medium grain rice that is not as sticky as sushi rice or as dry and fluffy as long grain varieties but it is a highly nutritious brown rice. The meaning of Tsuru is “longevity;” the meaning of Mai is “rice.” On the bag of rice there is a crane in the centre emblem the emblem carries significance because of the folklore surrounding the crane and its long natural life. The company says by choosing Tsuru Mai, you will be aiding your own longevity, since brown rice is full of vitamins, minerals, and fibre – resulting in a healthier you.

Sukoyaka:
Sukoyaka Brown rice contains fibre, potassium, vitamin B and vitamin E. This product is an easy ready-to-cook brown rice. The Sukoyaka can be gently rinsed once and can be cooked right away. This brand of brown rice has already has its fibre broken down while preserving the nutrients. With the other two styles of brown rice, one would need to soak the rice longer to allow the fibre to be broken down so that the rice can cook properly. Without allowing the rice to soak the fibre would not break down and water would not be able to penetrate the core of the kernel. The Sukoyaka is by far the easiest rice to cook.

Long Grain:
Long grain rice is approximately four to five times longer than the width. It is dry, fluffy and not sticky unlike the medium grain white rice.

 







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