The Story
Nanatsuboshi is one of the most popular short grain rice varieties grown in Hokkaido, Japan. Clean air, rich soil and careful cultivation methods contribute to the high quality and largest yield of any rice from the region. The name "Nanatsuboshi" means "Seven Stars", symbolising its seven key qualities: taste, appearance, aroma, stickiness, hardness, gloss and overall cooking performance.
When cooked, the grains are plump and slightly sticky, making them ideal for all kinds of dishes. This rice tastes great both hot and cold and offers an excellent balance between stickiness and firmness, making it ideal for shaping into sushi while still being pleasant to eat with chopsticks. It’s perfect for sushi, rice bowls and bento lunches as well as everyday meals; being very versatile, it pairs well with both Japanese and western dishes.
Nanatsuboshi has been awarded the highest ranking of “Special A” for 14 consecutive years in Japan’s official rice taste tests (conducted by the Japan Grain Inspection Association).
See How to Use below for cooking instructions.
Keep in a cool, dark place away from moisture.
Description
Nanatsuboshi is one of the most popular short grain rice varieties grown in Hokkaido, Japan. Clean air, rich soil and careful cultivation methods contribute to the high quality and largest yield of any rice from the region. The name "Nanatsuboshi" means "Seven Stars", symbolising its seven key qualities: taste, appearance, aroma, stickiness, hardness, gloss and overall cooking performance.
When cooked, the grains are plump and slightly sticky, making them ideal for all kinds of dishes. This rice tastes great both hot and cold and offers an excellent balance between stickiness and firmness, making it ideal for shaping into sushi while still being pleasant to eat with chopsticks. It’s perfect for sushi, rice bowls and bento lunches as well as everyday meals; being very versatile, it pairs well with both Japanese and western dishes.
Nanatsuboshi has been awarded the highest ranking of “Special A” for 14 consecutive years in Japan’s official rice taste tests (conducted by the Japan Grain Inspection Association).
See How to Use below for cooking instructions.
Keep in a cool, dark place away from moisture.
