Certified Japanese rice sommelier Yuichi Sato completed a training course learning about 300 varieties of rice in Japan. Only about 50 people qualify each year, but you could say that undertaking the challenge was in Sato’s blood. He grew up learning about rice from his grandfather, who was a rice farmer in Niigata prefecture. He’s currently the managing director of Tawaraya Rice, which supplies rice to the top Japanese restaurants here.
16-GRAIN RICE
This combo, curated by Sato, is handpicked from different parts of Japan and is brimming with fibre, vitamins, minerals and nutrients. The pack includes red beans, corn, glutinous millet, polished barley, rolled barley, rice-shaped barley, glutinous barley, adlay, red sorghum, black rice, amaranthus, barnyard millet, glutinous foxtail millet, red rice, green skin brown rice and glutinous brown…
