[Product of Japan] Kinmemai Rice, Japanese Rices, Rinse-Free, Artisanal Gourmet Short Grain, Delicious for Sushi and Onigiri (Kinmemai Brown Rice (2.2 lbs))

Delicious

After being bombarded with commercials every hour on TV for this product I finally gave in to see what all the fuss is about. I did not wash it. The instructions say to soak for 1 hour but I let it soak for 2. I cooked it for 5 （1合）and let it steam for 15 and it turned out great. The not so great is the price. A 1kg bag of this rice costs $10 in japan.

We have been buying Kinmemai better brown rice ever since it was available in the US a couple/few years ago. I believe it was in 2017 when Toyo Rice Co after 30 years of research and development patented this exclusive technology, and it was available for the Japanese market only. Later it was for sale in Singapore and finally they brought it to the US. We have tried many different ways of cooking it using Toyo’s recipes: from the stove top to the most sophisticated rice cooker from Tiger. It was OK, the rice was edible but nothing close to the look, smell, taste and texture when it was cooked in the latest rice cooker from Panasonic. Panasonic SR-W10A is the only rice cooker on the market today that has a dedicated automatic mode menu for Kinmemai Low Cut Brown rice. Panasonic developed this special menu working together with Toyo Rice Corporation.

They are worth every single penny. No wonder they were the forbidden rice used only for royalty. They are smooth, sweet, nutty, cute, round, bursting with flavor, versatile. My new rice staple. While they say it is washed, I recommend you sort them out to remove any tiny flaws (it may not kill me, but my eyes don't like them) or hulls, then rinse well. I didn't find a need to soak them first. It suggests that you experiment with the use of it in recipes until you find the results you want. I like both sticky-rice results and fluffy rice. I first made sticky rice using 2 cups of rice to 6 cups of water. I added flavor to the water with salt and oil and chives or other herbs, then cooked it for 30 minutes. There was much water at the top, but when I stirred it together it all blended well and the rice was cooked. Next time the timing will be adjusted to 20 minutes to see if it cooks and stays fluffy. This is a fun and delicious way to experiment with texture and flavor. Either way, I know I can't go wrong with the flavorful result. Next time I will avoid adding salt so that the rice will remain neutral and it can be used as a savory base or sweet base.

This rice is probably the best tasting brown rice I have ever had. It genuinely tastes like a hybrid of white and brown rice. The fact that I don't have to rinse it before cooking (what can I say, I'm a little lazy...) is what sold me on it. Also, I could not find Kinmemai rice anywhere else in the US (at the time of purchasing), so I'm very pleased to see it available here. Give it a shot, it will definitely wow your guests during your next dinner party!

I love this rice and have been buying it in 2 kg packages for about $16.Here, I thought it was a bit expensive, but hey, it's only 1 kg!It's my fault for not checking, but it's still too expensive.

I liked the rice so much I ordered 2 more bags December 2024. However they have a date 2023-10-3 on each bag. Is this an expiration date from over a year ago?

I floated between four and five stars because I’ve never really liked brown rice before, but this rice is OK. It seems a bit like white rice, but I don’t get the sugar high like I get from white rice. It says not to rinse, but I always rinse anyway (you never know what you’re going to find). The rice is clean, and the water is clear with the first rinse. When I add saffron butter and salt it takes the flavor almost like white rice.