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From Japan to your
dining table


Bring new flavor to your dining table with Genkinosato's rice, delicious high-quality Japanese rice from awarded fields in west Japan.

Image of a Japanese ramen bowl, a glass cup with Mt. Fuji and cherry blossoms on it, and a Japanese cooking bowl
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Genkinosato Rice:
Cultivated with care

Genkinosato is a Japanese company that has a deep-rooted commitment to providing the highest quality rice to its customers, using age-old methods of cultivation and harvesting that have been passed down for generations.

The company takes pride in the exceptional flavor and texture of its rice, which is grown in the nutrient-rich soils of Japan's agricultural heartland.

By harnessing the traditional practices of rice cultivation, Genkinosato ensures that its customers can enjoy the finest quality rice available, imbued with the natural goodness and purity that has made Japanese rice renowned throughout the world.

The peak of Japanese quality

Genkinosato offers the highest quality rice from awarder fields from west Japan.

Image of a ramen bowl full of delicious noodles, with a spoon and chopsticks next to it.

Nagisakiyo Hinohikari

High-grade Japanese rice from Yamaguchi with scenic terraced fields and well-balanced saltiness - perfect for Japanese cuisine.

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Nicomaru

A popular and resistant Japanese rice substitute for Hinohikari, with beautiful white grains, chewy texture, and grown in western Japan without chemicals.

Image of two Japanese cooking bowls, one white and one brown. The brown one is full of beef stew with colorful vegetables.

Kinumusume

Kinumusume is a high-quality Japanese rice, similar to Koshihikari, with a sweet and savory taste and sticky texture. It's grown in seven prefectures and consistently ranks top in taste tests.

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Higashiushirobata Koshihikari

Higashiushirobata rice field in Yamaguchi won the "Japan Top 100" award for producing sticky and flavorful Goriyaku Rice - 100% Koshihikari rice. Perfect for onigiri, it can be enjoyed with just a little bit of salt.

Image of two glass cups with Mt. Fuji printed on them. One has cherry blossoms, and one has maple leaves.

Koshihikari High-Quality Rice Flour

This premium rice flour is made from carefully selected Koshihikari rice, known for exceptional taste and texture, making it ideal for various applications. It's a must-have for any cook or chef looking to create exceptional dishes.

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Nagisakiyo Hinohikari


This Japanese rice is classified as a high-grade variety in Japan and comes in a top-level 5kg bag. The terraced rice fields where it is grown are situated in the northern part of Yamaguchi Prefecture and offer a scenic view of the Sanin Main Line and National Route 191 along the coastline.

These fields have been recognized among the top 20 fields in Yamaguchi prefecture. Thanks to its unique cultivation method and well-balanced saltiness, this rice is an excellent accompaniment to fish and other Japanese dishes.

Available in 5, 10, 15 and 30kg bags.

Image of a ramen bowl full of delicious noodles, with a spoon and chopsticks next to it.

Nicomaru


Nicomaru is a special variety of Japanese rice that has gained popularity in recent years. It is known for its resistance to high temperatures and has consistently received the highest rank of "Special A" in national tasting contests due to its excellent taste and high yield. The rice was developed by the Kyushu Okinawa Agricultural Research Center of the National Agriculture and Food Research Organization as a substitute for the Kyushu brand rice, "Hinohikari". Nicomaru is a unique breed that combines the desirable qualities of "kinumusume", a highly-regarded rice from western Japan, and "Hokuriku 174", a rice that is easy to cultivate and robust. It has beautiful white grains and a chewy and flavorful texture. 

Nicomaru is typically grown in western Japan, including Kyushu, Okayama, and Yamaguchi prefecture, where the use of chemical fertilizers is limited, allowing for a delicious and natural product. The farmers sow reddish-purple astragalus flowers in the paddy fields in the spring, which store nitrogen from the air in root nodules, making the soil fertile.

Available in 5, 10, 15 and 30kg bags.

Image of a ramen bowl full of delicious noodles, with a spoon and chopsticks next to it.

Kinumusume


Kinumusume is a high-quality Japanese rice that has gained fame as the "rice queen". It has a white and glossy appearance and is on par, if not better, in quality compared to Koshihikari rice. Kinumusume has consistently received the highest rank of "Special A" in the rice taste ranking for several years and is expected to be a substitute for Koshihikari, which is in high demand but limited supply. Kinumusume's characteristics, including protein content, amylose content, and taste score, are comparable to Koshihikari's, if not better. This rice variety is born from a crossbreeding of Kinuhikari and Matsuribare, and it is known for its sweetness and umami. Once cooked, it becomes white, shiny, sticky, and soft, retaining its deliciousness for hours, making it an ideal ingredient for rice balls (onigiri) or bento (lunch) boxes. 

Currently, the primary production areas of Kinumusume are Shimane Prefecture, Osaka, Wakayama, Tottori, Hyogo, Yamaguchi, and Shizuoka Prefecture.

Available in 5, 10, 15 and 30kg bags.

Image of a ramen bowl full of delicious noodles, with a spoon and chopsticks next to it.

Higashiushirobata Koshihikari


The terraced Higashiushirobata rice field, located at the foot of the famous Motonosumi Shrine in Nagato City's Mukatsuku Peninsula, Yamaguchi Prefecture, has received the "Japan top 100" rice fields award for its production of "Goriyaku rice" - 100% Koshihikari rice. This rice is known for its sticky, sweet, and umami taste, making it perfect for making Onigiri. Enjoy it even with just a little bit of salt!

Available in 5, 10, 15 and 30kg bags.

Image of a ramen bowl full of delicious noodles, with a spoon and chopsticks next to it.

Koshihikari High-quality Rice Flour


This particular high-quality rice flour is made from a careful selection of the finest grains of "Koshihikari" rice, which is renowned for its exceptional taste, texture, and aroma. The rice flour produced from these selected grains has a superior quality that is unmatched by other rice flours in the market. Its consistent texture and purity make it ideal for a wide range of applications, from traditional Japanese cuisine to modern baking and cooking. With its outstanding quality and versatility, this rice flour is a must-have ingredient for any home cook or professional chef looking to create exceptional dishes.

Available in 5, 10, 15 and 30kg bags.

Why is each variety different?

Check this chart to learn more about rice!

Stickiness

Determines how well the grains stick together after cooking, ranging from non-sticky for those fluffy rice lovers to highly sticky for sushi enthusiasts.

Rice varieties with low stickiness and like long-grain are perfect for fluffy, separate grains, and work well in dishes where you want the rice to remain distinct, such as pilafs, fried rice, or as a side dish for main courses.

On the other hand, sticky or glutinous rice varieties are prized for their ability to hold together when cooked.

Sweetness

You can choose from a spectrum of mild to pronounced flavors, allowing you to find the rice that complements your dish just right.

Mildly sweet rice varieties are often preferred in dishes where the rice acts as a neutral base, allowing other flavors to shine, commonly used in dishes like pilafs, stir-fries, and curries.

On the other hand, rice with a more pronounced sweetness, like sticky or glutinous rice, is popular in desserts and sweet dishes.

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Frequently Asked Questions


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