Removing a portion of meat from a dry aged salmon to test.

The Science Of Aging Fish

Discover the science of aging fish to understand its impact on flavor and texture through methods like dry aging and wet aging.


What is Yumepirika Rice?

Discover the unique taste and qualities of Yumepirika rice, a prized variety from Hokkaido known for its exceptional stickiness, sweetness, and texture.

Nanatsuboshi scaled

What is Nanatsuboshi Rice?

Explore the uniqueness of Nanatsuboshi rice, Hokkaido’s prized variety known for its sweetness, stickiness, and versatility in various dishes.

Seiten no Hekireki

What is Seiten no Hekireki Rice?

Learn about Seiten no Hekireki rice, a remarkable variety from Aomori prefecture celebrated for its unique qualities and awarded the prestigious Special A rank

Ginga no Shizuku

What is Ginga no Shizuku Rice?

Discover the story behind Ginga no Shizuku rice from Iwate, Japan. Learn why it’s special, its taste, and the unique production process behind this top-grade variety


What is Yukiwakamaru Rice?

Unlock the essence of Yukiwakamaru rice—a delightful blend of texture and taste, offering a masculine, yet firm, and lightly textured experience


What is Tsuyahime Rice?

Explore the unique characteristics and production methods of Tsuyahime rice, a highly regarded variety known for its white sheen, pure taste, and even-sized grains.

The Japanese Grain Inspection Association

How Rice Is Evaluated In Japan

Discover the intricate process of evaluating rice in Japan, from the meticulous grading by the Japanese Grain Inspection Association to the expertise of Rice Meisters.