A Special Rice Supporting a New Step Forward
Among the Koshihikari varieties of rice that the members of the Marumori Brand-Name Rice Research Society have cultivated with care, this is rice, grown in a Marumori rice paddy with clear water and surrounded by greenery, that has achieved above and beyond rigorous standards with a rice deliciousness rating of over 85/100 and a percentage of well-shaped rice higher than 80%.
Your daily dining table will be colored by the turning point in your life: the high-quality Koshihikari rice born in Marumori, site of the first battle (“Uijin”) of samurai lord Date Masamune.
Roots of Koshihikari: Birthplace of “Aikoku”
In Japan, farmers have been selectively
breeding rice for many years, producing many superior quality rices, including what
could be called a representative example of delicious rice—Koshihikari.
If you trace back that lineage, you will reach one of the three major wetland rice varieties, “Aikoku.”
The origin of this Aikoku variety is Marumori.
“Aikoku” is a proud local treasure of the town of Marumori, and the rice is still being protected and raised here.
As a Koshihikari variety from Marumori that has inherited the DNA of “Aikoku,” our rice will become a beloved example of brand-name rice in both Japan and the world.
The 3 Characteristics of “Iza-Uijin”
1. Cultivated surrounded by Marumori’s abundant water and greenery!
A grain-producing region spreads through the entire river basin where the Abukuma River flows through the north part of Marumori. Since the town is a basin surrounded by the Abukuma mountainous areas, there is a gap between night and day temperatures, which provides the perfect environment for growing delicious rice. Please try the rice to learn the flavor of this masterpiece Koshihikari that was cultivated with abundant water and beautiful greenery.
2. Strictly choosing things that have passed standards for good taste!
Strictly choosing things that have passed standards for good taste! We only selected rice that cleared our strict standards of a rice deliciousness rating over 85/100 and a percentage of well-shaped rice higher than 80%. This standard is the high-quality flavor that you would expect of the highest deliciousness rating of rank Special A.
3. Using trusted techniques to bring out strong sweetness and umami flavor, plus delicious chewiness!
Marumori, where many farmers have grown Koshihikari rice for years, is a prominent production area for Koshihikari rice in Miyagi Prefecture. Even within Marumori, this rice was cultivated with care by farmers confident in their skills, using techniques fostered over years for reducing pesticides and chemical fertilizers, in good-quality rice paddies where they have conducted soil surveys and mineral adjustments. Whether you consider taste or whether you consider quality, the deliciousness of this rice is beyond compare!
Cultivating Safe and Secure Rice with Special Methods
This rice is cultivated while keeping pesticides and chemical fertilizers lower than 50%, in accordance with the standards of specially-cultivated rice stipulated by the town of Marumori. You can eat it knowing it’s safe and worry-free.
As part of the brand rice project, the town of Marumori recruited nicknames for the rice from the townspeople and selected a name through a screening. In addition to the desire of “We’d like more people to know about Marumori!”, they also had the theme of “So that even a ‘shin-mai’ can win!” ‘Shin-mai,’ which uses the kanji characters for “new” and “rice,” also means “novice.” So the name became this ‘Date’ (meaning “stylish,” but also punning on Date Masamune’s name) name for the ultimate play on words.
丸森 ＝ Ｍaru Mori
When we put Marumori’s “M” sideways, we were reminded of the ‘gunbai’ fan-shaped tool once used by military commanders to give directions during battle. To use for each day’s small battles, and for a new step forward.
We expressed warmth and strength in the design with the hope that this becomes a special rice that can support you anytime.
We are the Growers
The town of Marumori and the Marumori Agricultural Creation Center took the lead in establishing the Marumori Brand-Name Rice Research Society, which has distributed cultivation manuals and provided guidance for producing high-quality, good-tasting Koshihikari rice. Since 2018, Koshihikari rice grown by members of the Marumori Brand-Name Rice Research Society which achieved beyond a certain rice deliciousness rating was certified as brand-name rice and sold as a product with high added value. The rice was carefully cultivated using reliable techniques proved through years of experience. Through this initiative, we hope that the deliciousness of Marumori’s Koshihikari rice will reach all of the Japan.
*Recommended Cooking Method for Koshihikari Rice (Using a Rice Cooker)*
- Measure the rice
Use a measuring cup to measure precisely.
- Wash the rice
Pour in water all at once, mix briskly from the bottom of the bowl, and dump out the water within 10 seconds. Then, use plenty of water to rub and wash the rice 4-5 times. The trick is to be fast but gentle.
TIP: Rice is most absorbent during the first rinse. To prevent the smell of the rice husks from getting absorbed into the rice, be quick to throw out the water from the first rinse.
- Prepare the water
Use about 1.1-1.2 parts water for each part rice. (Adjust to your preference.) Before cooking, soak the rice. (30 minutes in summer, 1 hour in winter)
TIP: How much water you should use to cook depends on the season, so when you buy the rice, first try cooking it with your usual amount of water. Hard water does not permeate well, so please use soft water to cook the rice.
- Cook the rice
Start the rice cooker! When it’s finished, let the rice sit and steam for 15 minutes. (For rice cookers that already take the steam time into account, skip it and open the rice cooker.)
- Stir the rice
Insert a rice paddle vertically into the rice, and lightly, gently, and thoroughly break apart the rice so that the grains contact the cool air. Gently scoop the rice into a bowl to serve.
*How to Store Uncooked Koshihikari Rice*
The best place to store the uncooked rice is in the vegetable drawer in the refrigerator.
- The rice will dry out in the refrigerator, so put it in a tightly closed container (tupperware, ziplock bag, plastic bottle, etc.) and remove extra air inside the container before sealing.
- If there is a too much rice to store in the refrigerator, put it in a sealable bag with an antioxidant (oxygen absorber) packet .
*As much as possible, store the rice in a cool dark place with a temperature consistently below 15℃ (59℉).
Iza-Uijin Product Lineup
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If you would like to request overseas shipping, please contact us at the address below: email@example.com