Produced by Redrice Company in Soja City, Okayama Prefecture, this Japanese red rice reflects a region where the cultivation of ancient red rice has been preserved for centuries. The company specialises in growing, processing and promoting traditional grains, working to bring a once ceremonial ingredient back into everyday cooking. 

Soja is one of only three places in Japan where the ancient tradition of offering red rice in Shinto ceremonies has been continuously preserved. The company's Akaonimochi variety carries the genetics of Soja's historic red rice, allowing this regional agricultural heritage to continue beyond ceremonial use and into everyday cooking.

Naturally reddish-brown with its bran layer intact, Akagome is grown from Akaonimochi, a cultivar developed from Soja's historic red rice. When cooked with white rice, just a small amount colours the pot a delicate blush pink while adding gentle chew, subtle nuttiness and a fuller texture.

Its flavour is mild and earthy rather than dominant, making it an easy addition to everyday meals. Beyond its distinctive appearance, the bran contributes naturally occurring fibre, vitamins, minerals and polyphenols that have long made red rice a valued part of the Japanese diet.

Add one to two teaspoons per cup of white rice before cooking, or increase the proportion for a more pronounced colour and texture. It also works beautifully in rice bowls, onigiri, mixed grain rice, salads, soups and congee, and pairs particularly well with grilled fish, simmered dishes, pickles and seasonal vegetables. It can also be incorporated into stuffing, grain salads and pilafs wherever additional texture is welcome.

Net Weight | 100g
Origin | Soja City, Okayama Prefecture, Japan