(Bonjour FoodsJAS certified organic Uonuma Koshihikari rice
Non-BL rice

"It's delicious when it's freshly cooked, and even when it's cold."
Non-BL rice (not genetically modified) grown without the use of pesticides or chemical fertilizers (JAS certified).
The organic rice seeds have been harvested in-house for 30 years. Koshihikari rice from Uonuma is grown using meltwater from the mountains.
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<Basic amount>

120cc of water for 100g of rice)

<Two points>

01　When washing riceTobeginningToSoaks into rice"Water"important.

02　Cooked riceIn the middle ofDo not lower the temperature of the rice.

<How to cook rice>

01 Weighing: Measure the rice using a measuring cup and place it in a bowl.

02 Washed rice: Add water and stir lightly the first time, then discard the water. The first water is crucial. The rice will absorb the water quickly, so it's best to use mineral water or purified water that is as free of chlorine as possible. Repeat this process several times.

03 Drying: About 30 minutes,DrainDrain the water.

04 Flooding method A: Add water (mineral water or purified water) to the rice and soak it in the refrigerator for 30 minutes to 2 hours.

　　Flooding method B: Soak rice in water (mineral water or purified water) for 30 minutes to 2 hours, and add 2-3 ice cubes when cooking.

05 Cooking rice: Turn on the rice cooker and wait until the rice is cooked.After that,Loosen it up with a rice paddle.

FeaturesCharacteristics

(Feature 01)The commitment of a rice farmer who has been cultivating rice organically and without pesticides for over 40 years

Spring...spring comes late in snowy regions. You want to start planting rice as soon as possible, but here you don't have to shovel snow unnecessarily. This is because a sudden change in soil temperature will exhaust the soil. By planting later than the usual rice planting time, the seedlings can grow strong and large, and they will be resistant to disease and weeds.
He does not use pesticides or chemical fertilizers, and weeds are removed by pulling out each weed one by one with a chain worn around his waist. This chain weeding method minimizes damage to the rice plants, and is extremely rare and unheard of across the country. The duck weeding method is used because the rice is eaten by foxes overnight. It's a daily battle with nature. Encounters with bears are commonplace. Nevertheless, he continues to farm without using pesticides, which is a laborious process, in order to protect his family and relatives who have been poisoned by pesticides.
Rice requires the heat of summer and the cold of winter, as well as a large daily temperature difference, and the taste of the rice is determined by the quality of the water used during growth. Perhaps it is because they use meltwater and underground water from Mount Morikado, one of Japan's 200 most famous mountains, that the sweetness of the Koshihikari rice is enhanced by the cooler water.
In autumn, after the golden rice is harvested, the rice seedlings are planted and carefully left to winter on the farm. The seedlings are impeccable non-BL rice that has never left Niigata in 40 years.
In early winter, as snow approaches, harvested rice straw is spread over the entire rice field. The fluffy straw protects the soil from Niigata's heavy, cold snow and provides the soil with plenty of nutrients during the long winter.
------From a rice farmer

This organic rice has been achieved after many years of hard work. It is a first-class rice that you won't find anywhere else in the world.

(Feature 02)Meeting with rice farmers

"When my mother was diagnosed with cancer, our family decided to go gluten-free and eat organic ingredients.
As my mother began undergoing radiation therapy, she grew increasingly exhausted. Her skin developed an unprecedented number of eczema rashes, and she spent sleepless nights due to the itching. Wanting to find some relief, I pored over natural food books, made organic juices, and began researching products that could be safely consumed during and after illness. I began my daily search for organic ingredients that could eliminate wheat flour. And so began my quest for pesticide-free koshihikari rice. Despite thoroughly researching Niigata's koshihikari-producing regions, I couldn't find the rice of our dreams. Just when I was about to give up, I met a man who stood all day selling rice in the deep mountains of Uonuma. He continued to grow organic rice alone, and I learned that it was grown on underground water (snowmelt), and that the seeds were grown from sown ears of rice, and that these seedlings were non-BL rice that had never left Niigata in 40 years. I was amazed that such a miracle could exist. I immediately bought some and tried it freshly cooked. It was surprisingly sweet and pure, with a clean flavor. It was a top-notch rice that you would never find anywhere in the world, as if God had been hiding it until today.

――――――Akiyoshi Yoshida, Representative Director and President

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