Food and Travel (Singapore) - - Special Feature -

It’s easy to see why Ja­panese short­grain rice are a hot favourite among din­ers from all over the world. Boast­ing an im­pres­sive list of qual­i­ties in­clud­ing a sweet, nutty taste and a slightly sticky tex­ture when cooked, the rice grains are so tasty and de­li­cious that they can be savoured as a meal in it­self.

But with so many brands of Ja­panese short­grain rice avail­able in lo­cal su­per­mar­kets, pick­ing one for your own home cook­ing can prove to be quite a chal­leng­ing task.

How­ever, if the cri­te­ria for your ideal grains in­clude ex­cel­lent flavours, nat­u­rally grown, and value-for-money, you will def­i­nitely be hard-pressed to find a bet­ter choice than Okome Short­grain Rice.

A prod­uct of Cal­i­for­nia in the United States, Okome Short­grain Rice are of­ten used to pre­pare Ja­panese, Korean and even Tai­wanese cui­sine, es­pe­cially sushi, as the grains are known to hold flavours well af­ter cook­ing. Thanks to its mild flavour pro­file, it also com­ple­ments a wide ar­ray of main courses and light meals.


The tem­per­ate cli­mate of Cal­i­for­nia – which is very sim­i­lar to East Asia where the clos­est rel­a­tives to the japon­ica rice orig­i­nated over 5,000 years ago – cou­pled with the brand’s metic­u­lous at­ten­tion to ev­ery step in the crop­ping cy­cle and milling, en­sures a prod­uct that is un­matched, and of un­ex­cep­tional qual­ity.

Other fac­tors that can be at­trib­uted to the ex­cep­tional qual­ity of Okome Short­grain Rice in­clude the nu­tri­ent-rich heavy clay soils where the grains are grown, and the pris­tine wa­ter sup­ply from the sur­round­ing moun­tains – these pro­vide an ideal en­vi­ron­ment to pro­duce qual­ity grains.

Okome Short­grain Rice are avail­able in pack sizes of 1kg and 5kg. For more in­for­ma­tion, visit

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