A premium Japanese short-grain rice renowned for its soft texture, delicate sweetness, and perfect stickiness. Grown in Akita Prefecture, one of Japan’s most famous rice-producing regions, Akitakomachi rice is celebrated for its ability to absorb flavours beautifully while maintaining a light, fluffy consistency when cooked.
This rice is perfect for a variety of dishes. It holds together perfectly for sushi and onigiri, provides a flavourful base for curry and teriyaki and is a simple but delicious side dish for grilled fish, miso soup and pickled vegetables.
How to Cook Akitakomachi Rice
Rinse: Wash the rice 2–3 times until the water runs mostly clear to remove any excess starch.
Soak: Let the rice soak in water for 30 minutes before cooking for the best texture.
Cook: Use a 1:1.2 ratio of rice to water (e.g., 1 cup of rice to 1.2 cups of water) in a rice cooker or saucepan.
Rest & Fluff: After cooking, let the rice sit for 10 minutes, then gently fluff with a rice paddle.
