The Rice Factory Nagano Sasashigure Genmai

$36.95

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This is some of the sweetest, nuttiest, most fragrant Japanese genmai—short-grain brown rice—we’ve ever tasted. The secret? It’s actually fresh. Although rice is a shelf-stable pantry staple, its flavor and texture are best right after milling, which is why The Rice Factory mills every bag to order. Their Sasashigure varietal comes from Ina City, Nagano Prefecture, whose mountainous terrain and cooler climate are known for producing exceptionally flavorful, nutrient-dense genmai. The rice farmers in this region flood their fields with clean, mineral-rich snowmelt; those minerals accumulate in the rice’s outer bran layer as it grows, giving the rice a deeper and more complex flavor than varietals grown in warmer regions. The Rice Factory mills their Sasashigure to remove 10 percent of the bran, which preserves the nutty, savory flavor while still allowing it to cook evenly (and faster than other varieties). It combines all the classic characteristics of brown rice—toothsome chew, earthy flavor, nutty aroma and enhanced nutritional value—with a plush, soft texture. We love serving it hot with spicy-rich curries, grilled meats and fish, or at room temperature in onigiri or bentos; it retains its soft, supple texture even when cool.

Our Nagano Sasashigure drop is only open for orders through midnight Sunday, July 12. We only have 150 two-pound bags available.

10% Milled Sasashigure Rice

Net Weight: 2 pounds
Place of Origin: Imported from Nagano Prefecture, Japan, and milled to order in Scarsdale, New York

There are two secrets to perfect genmai: proper soaking and cold cooking water. Wash your rice thoroughly yet gently as usual, then set it aside to soak for 2 hours in plenty of water. Before cooking, drain off the soaking water and replace with the coldest possible tap water. (You can also soak the rice in the fridge or add a few ice cubes to help here.) We found that a rice-to-water ratio of 1:1 produced pleasantly toothsome grains, while 1:1¼ yielded a more moist, supple texture.

If you’re using a rice cooker, turn it to the brown rice setting and let it do its thing. For donabe rice, put the lid on the pot and bring it to a boil over medium heat. Reduce the heat to low and cook for 20 minutes. Turn the heat off, leave the lid on and let the rice steam for at least 10 minutes. Stir it up as if you’re digging from the bottom of the pot to fluff the grains.