Nagano SKU: KAME-25

Sun-dried & Organic rice Nagano Kame-no-o - 天日干し& 無農薬長野亀の尾 - 2025 Crop

Name: Sun-dried & Organic rice Nagano Kame-no-o - 天日干し& 無農薬 長野 亀の尾 - 2025 Crop
Brand: Nagano
SKU: KAME-25
Price: 35.99 USD
Availability: InStock

$35.99 Save $-35.99

Weight: 2lb

Milling rate: White

A Taste of Japanese Rice Heritage

Production area: Ina City, Nagano, Japan
Producer: Lagopus

A traditional Japanese heirloom rice with a clean, refined taste

Kame-no-o is a rare heirloom rice variety that originated in Yamagata Prefecture during the Meiji era. Known as one of the foundational cultivars of modern Japanese rice, it offers a taste that reflects the origins of Japan’s rice culture.

This rice is cultivated with care and finished using a traditional method known as hazagake—where freshly harvested rice is hung and slowly air-dried under the sun and natural breeze. This gentle drying process allows the grains to develop deeper flavor and a more nuanced character.

The result is a rice with a firm, well-defined grain, subtle natural sweetness, and a clean, elegant finish. Compared to many modern varieties, it is lighter in texture with a more structured bite.

Its balanced profile makes it especially versatile. It pairs beautifully with simple dishes such as grilled fish and seasonal vegetables, and is also well-suited for onigiri and sushi, where the distinct grain texture enhances the overall experience.

Carefully cultivated and traditionally finished, Kame-no-o offers a rare opportunity to experience the heritage and purity of Japanese rice.

**This rice is a bit more delicate than usual, so we are temporarily suspending custom milling rate options (10%, 30%, 50%, and 70%). White rice and brown rice are still available.

Product Details

Variety: Kame-no-o
Crop Year: 2025

Cultivation

Pesticides: Not used
Fertilizer: Not used

Cooking Notes

For best results, rinse gently and cook with slightly less water than typical Japanese short-grain rice to highlight its firm texture and defined grain structure.

Storage

For optimal freshness, store in an airtight container in a cool, dark place. Refrigeration is recommended. Best enjoyed within one month of the milling date.

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How to Cook White Rice How to Cook Brown Rice Shipping / Return About the rice factory

Japanese rice is short-grain rice. "Hakumai," Japanese white rice, is milled to remove the rice bran from the brown rice, known as "Genmai".

"Butsuki-mai" is partially milled rice, named after how much of the bran has been removed from the brown rice.

The nutritional value of bran is retained by adjusting the ratio of milled rice:

30% milled rice: 30% of the bran has been removed.
50% milled rice: 50% of the bran has been removed.
70% milled rice: 70% of the bran has been removed.

How to Cook White Rice & Partially Milled Rice

Instructions

Sun-dried & Organic rice Nagano Kame-no-o - 天日干し& 無農薬 長野 亀の尾 - 2025 Crop

$35.99 Save $-35.99

A Taste of Japanese Rice Heritage

A traditional Japanese heirloom rice with a clean, refined taste

Product Details

Cultivation

Cooking Notes

Storage

Japanese rice is short-grain rice. "Hakumai," Japanese white rice, is milled to remove the rice bran from the brown rice, known as "Genmai".

"Butsuki-mai" is partially milled rice, named after how much of the bran has been removed from the brown rice.

The nutritional value of bran is retained by adjusting the ratio of milled rice:

30% milled rice: 30% of the bran has been removed.

50% milled rice: 50% of the bran has been removed.

70% milled rice: 70% of the bran has been removed.

How to Cook White Rice & Partially Milled Rice

Instructions

1. Measure the rice.

- Level off the rice in the measuring cup.

- 1 rice measuring cup = 180ml/150g.

2. Rinse the rice.

- Add water to the bowl and pour it out quickly.

- This removes any dust from the rice's surface and avoids being absorbed.

3. Wash the rice.

- Gently wash the rice by stirring by hand with the water drained.

- Repeat 2-3 times.

- Drain the water with a strainer.

- Transfer the rice to a pot.

- Add water: 180-200 ml per 1 rice measuring cup.

4. Presoak in water.

- Soak the rice in water for 30 minutes to allow it to absorb water.

- Rice will be tender and cooks evenly afterwards.

Cook in a pot:

1. Put the lid on the pot.

2. Turn it over medium heat to reach boiling (10-15 minutes)

3. Once boiled, keep it for 2 minutes.

4. Then lower the heat, boil for another 3 minutes.

5. Turn the heat to low and cook for 5-7 minutes.

6. Turn off the heat.

7. Steam the rice.

- Remove it from the stove.

- Keep the lid on and leave it for 5-10 minutes to steam.

8. Stir the rice.

- Carefully open the lid.

- Dig from the bottom of the pot using a rice scoop.

Cook in a rice cooker:

1. Transfer the washed rice to the inner pot.

2. Add water to the measuring line.

3. Turn it on the "White Rice" mode and start cooking.

4. Once cooked, carefully open and gently stir.

Japanese brown rice, also known as “Genmai,” is short-grain brown rice.

Brown rice retains the bran and germ intact, making it rich in vitamins, minerals, and fiber. It is less sticky than white rice, has a nutty flavor, and subtle sweetness.

How to Cook Brown Rice and Cooking Tips

Cooking tips and steps:

1. Rub Gently

- Rub the brown rice gently while washing.

- It helps each rice grain absorb water, resulting in softer rice.

- Change the water and repeat washing for 1-2 minutes.

2. Soak Longer

- Soak the rice longer than white rice, at least 2 hours.

- It allows to soak more moisture and maximize flavor.

Cook in a pot:

1. Drain the water and remove it to a pot.

2. Use cold water.

- Add water: 270 - 300ml per 1 rice measuring cup.

- Use cold water or water with ice cubes for cooking.

- The water temperature rises gradually, it allows the rice to absorb moisture at a steady pace.

- Placing the rice in the refrigerator when presoaking also helps.

3. Keep the lid on.

- Keep the lid on, let the steam cook the rice tender.

4. Start with medium heat to reach boiling (10-15 minutes).

5. Once boiled, reduce the heat to low.

6. Cook for 20 minutes on low heat, keeping the lid on.

7. Turn off the heat.

8. Remove the pot from the stove and steam for 10 minutes.

9. Keep the lid on, never open.

10. Carefully open the lid.

11. Fluff the rice with a rice scoop.

Cook in a Rice Cooker:

1. Transfer the washed rice to the pot.

2. Add water to the measuring line.

Sun-dried & Organic rice Nagano Kame-no-o - 天日干し& 無農薬長野亀の尾 - 2025 Crop