Japonica rice is one of the major varieties of Asian rice. First cultivated over 9000 years ago in China, Japonica rice is now a staple rice of the asian community. Japonica rice can be identified by its round appearance and is thicker and harder compared to Indica rice such as basmati rice. When cooked, it gives out a little sweet aroma and has a recognizable sticky texture.
Kokeshi Premium Calrose Rice
A medium grain that is famous as a sushi rice due to its stickiness, Kokeshi is a popular choice for many sushi and Japanese holds its flavour well after being cooked. Kokeshi offers a tender moist texture with a sweet afternote. Its sticky nature allows it to be used in many dishes as it has the ability to absorb flavours really well. Kokeshi has 0 fat in it and is a good source of carbohydrate.
Grade of Rice: Premium Calrose Rice
Packing Size: 5KG
Texture: Soft & Starchy
Usage: Suitable for Home Cooking, Restaurant & Sushi
Akita Komachi Premium Short Grain Rice
Akitakomachi has a special place in the Japanese’s heart due to its superior quality and delicious taste. Akitakomachi usually is an offspring of the famous Koshihikari rice after it was cross-bred with other types of rice. Many locals use Akitakomachi to make Onigiri where it is only eaten on it’s own without any fillings for them to savour the real taste of Akitakomachi. UFM’s Akitakomachi is sourced from Vietnam with its mother seed originating from Akita.
Grade of Rice: Premium Short Grain Rice
Packing Size: 5KG
Texture: Soft, Starchy & Chewy
Usage: Suitable for Home Cooking, High-end Restaurant & Sushi
Koshihikari Premium Short Grain Rice
The most important rice for the Japanese, also known as “The Light of Koshi” to its staunch followers. Koshihikari was conceived in 1956 and currently has the biggest market share in terms of exports. This prestige is also due to the rice’s high eating quality and also hardy nature that allows it to be cultivated in many different areas. Once cooked, not only does it give out a fresh fragrance but also a sweet note on the palates. UFM’s Koshihikari is sourced from Taiwan with its mother seed originating from Niigata.
Grade of Rice: Premium Short Grain Rice
Packing Size: 5KG
Texture: Soft, Starchy & Chewy
Usage: Suitable for Home Cooking, High-end Restaurant & Sushi
Akita Komachi Premium Short Grain Rice
Akitakomachi has a special place in the Japanese’s heart due to its superior quality and delicious taste. Akitakomachi usually is an offspring of the famous Koshihikari rice after it was cross-bred with other types of rice. Many locals use Akitakomachi to make Onigiri where it is only eaten on it’s own without any fillings for them to savour the real taste of Akitakomachi. UFM’s Akitakomachi is sourced from Vietnam with its mother seed originating from Akita.
Grade of Rice: Premium Short Grain Rice
Packing Size: 1KG
Texture: Soft, Starchy & Chewy
Usage: Suitable for Home Cooking, High-end Restaurant & Sushi
Koshihikari Premium Short Grain Rice
The most important rice for the Japanese, also known as “The Light of Koshi” to its staunch followers. Koshihikari was conceived in 1956 and currently has the biggest market share in terms of exports. This prestige is also due to the rice’s high eating quality and also hardy nature that allows it to be cultivated in many different areas. Once cooked, not only does it give out a fresh fragrance but also a sweet note on the palates. UFM’s Koshihikari is sourced from Taiwan with its mother seed originating from Niigata.
Grade of Rice: Premium Short Grain Rice
Packing Size: 1KG
Texture: Soft, Starchy & Chewy
Usage: Suitable for Home Cooking, High-end Restaurant & Sushi
