Our specialty products
Premium offerings born of Fukushima Pride
Fukushima Prefecture covers a vast area that is made up of three regions, each with their its own distinctive features. The produce and livestock that come out of our different natural environments offer a wealth of delicious variety to discover. Among them are eleven specialty products with some of the highest yields in Japan--the foods that serve as “the signature of Fukushima”. So dive in and discover the amazing flavors that come from our farms, forests, and fisheries--cultivated with pride of local Fukushima producers.
What makes it so special?
Fukushima experiences vast temperature swings between its sunny, hot days and chilly nights. That, coupled with pristine water sources and fertile soil, makes it the perfect location for growing delicious rice. In addition to the staple Koshi-hikari and Hitomebore varieties, the farmers here also grow original Fukushima varieties like Ten-no-tsubu and Satoyama-no-tsubu—which have earned the highest Toku-A or A ranking from the Japan Grain Inspection Association.
Selecting the perfect
Koshi-hikari rice is packed with the naturally sweet and savory flavors of rice, and has a delightful aroma. It’s even good after it’s cooled, making it perfect for bento boxes and rice balls. Hitomebore rice has a lighter flavor, making it the perfect accompaniment to any dish. Select the varietal that best suits the way you’ll be enjoying it!
Storage and preparation
Rice does poorly in hot, humid environments, so store it in a cool, dry place away from direct sunlight. Transfer it from the bag to a rice box or other sealed container. It also keeps well in the refrigerator. Rice can be enjoyed steamed plain for a simple but delicious dish, but it’s also fun to experiment with steaming it along with seasonings, fish, vegetables, or other ingredients.
※Links take you to recipes on the official Fukushima Prefecture Cookpad website, Hara Kucchi-na Fukushima.