S P O N S O R E D
Cultivated in Japan’s Sado Island, Toki-Mai Rice has a seal of approval and can be sold as a brand of "Toki-Mai Rice from the Land of Ibis" because it fulfills the six conditions of being produced by Niigata Province-certified "Eco Farmers", using environmentally-supportive methods, employing less pesticides and chemical fertilisers, and conducting biological research twice a year to nurture optimal sustainability.
When cooked, the rice has a unique stickiness and umami which gets amplified as you chew. I got to try this for myself at @nokasg where Head Chef Takuma Seki put together a special menu showcasing the #TokiMaiRice prepared in a few ways.
The first was the gorgeous sushi and chirashi platter pictured above, where freshest fish and seafood (Noka receives four shipments of seafood a week) were arranged on the pearly grains of seasoned Toki-Mai Rice. I enjoyed every bite immensely with freshly grated wasabi.

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