Have you ever wondered why Japanese rice in Hong Kong tastes different from those in Japan?
Although factors such as the quality of water and the brand of rice cookers used play a part in it, the most important reason is how long it has been since the rice is milled.
Generally speaking, Japanese rice available in Hong Kong is milled in Japan and shipped to Hong Kong. Therefore, most of the Japanese rice available in the market is milled 1-3 months or even 6 months ago.
In fact, the best rice is the one that is freshly milled, because its taste deteriorates over time.
Supermarkets in Japan will take that into consideration while placing their orders, that’s why you won’t see rice milled more than a month ago in the stores. As a result Japanese consumers won’t need to worry about the date the rice is milled or that the rice they are buying is not fresh. This is different from the practice of supermarkets here in Hong Kong.
Since rice is our staple food, surely we want the best for ourselves.
As mentioned above, the taste of rice gradually deteriorates after it’s milled.
Therefore, the best way of processing is to store them in the form of brown rice and mill them right before eating.
However, even for this freshly milled rice, it is recommended to consume them as soon as possible.
All the Japanese rice sold at our store is processed by professional milling machines at the rice milling factory of KUBOTA Rice Trade in Hong Kong.
KUBOTA Rice Industry (H.K.) Co., Ltd. is a wholly owned subsidiary of the number one agricultural machinery manufacturer in Japan, KUBOTA Group, and is also the first Japanese rice dealer which sets up a professional rice milling factory in Hong Kong.
All the Japanese rice sold on our website is purchased directly by the KUBOTA Group from Japanese farmers, and it is safe with its transparent production process.
Different from the practice of other online shops which sell from their storage, we mill our rice upon receiving purchase orders from our customers to ensure that it is 100% fresh.