Rice

There are over 300 varieties of rice currently in production in Japan. Generally, they are classified as Japonica rice, which is characterized by its round oval shape and stickier, sweeter taste compared to its long grain counterparts.

Situated at the northernmost region of Honshu, the rich environment of Aomori allows for excellent rice production. The ideal sunlight exposure strengthens the rice and the bountiful pure water enriches each grain. Aomori rice also benefits from the cool summer, with limited use of agrochemicals due to low need of pest control. Aomori rice is a gift from the rich land and the intensive love and care of the rice farmers.

Seiten no Hekireki

Seiten no Hekireki is a new premium rice breed, the first in Aomori to be graded as special-A rank in the 2015 rice quality test.... more

Tsugaru Roman

Tsugaru Roman is the leading variety of Aomori-developed rice which debuted in 1997. The overall harmony of palatability and viscosity gives it a delicate flavor,... more

Masshigura

Masshigura is a rice variety that has a firm texture, low viscosity, and a clean taste. When cooked, the grains appear glossy white and have... more

Hanafubuki, Hanaomoi, Hanasayaka and Gineboshi

Hanafubuki, Hanaomoi, Hanasayaka and Gineboshi are four varieties of rice developed in Aomori for sake brewing. Such varieties that are used solely for sake brewing... more

Local Dish Using Rice

Sushiko Pickled Rice

Originally from the rice country of the Seihoku area in the Tsugaru region, sushiko is a unique Japanese pickle made with rice.

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