The rice used for "Japanese Rice" is Koshihikari rice from Niigata, a rice-producing region. The water used to cook it comes from the abundant water of Uonuma. The key to the deliciousness of "Japanese Rice" is the attention to detail in the rice and water. Furthermore, Echigo Seika uses "pressure cooking," which increases the pressure when cooking the rice. This increases the fluffiness and stickiness of the cooked rice.

Echigo Seika's "Japanese Rice" is pressure-cooked, so it's delicious even when cold. It's perfect for lunch boxes, and it's the perfect size for making rice balls. Its firm texture makes it delicious to eat. Of course, it's also perfect for breakfast. The glucose in rice is an important source of energy for the brain, and is an essential nutrient for starting an active day.

Echigo Seika's "Japanese Rice" can be cooked in the microwave for about one minute. Hot Niigata Koshihikari rice is great for breakfast, and even when it cools down, it's fluffy and sticky, so it's delicious in a lunch box. It has a long Best Before of about one year, so you can make rice right away when you need it. The thin container makes it difficult for rice grains to stick, and it's easy to transfer to a lunch box. The thin and small container also helps reduce waste.

All of the rice used in Echigo Seika's "Japanese Rice" is Koshihikari rice produced in Niigata. The carefully selected Brown rice is stored at low temperatures to maintain its freshness. After that, each grain is selected using an electronic eye to check for pebbles and other foreign objects. After polishing, the rice is thoroughly washed, so there is no unwanted "bran smell" remaining in the rice. The rice is soaked in the abundant water of Uonuma to allow it to soak up plenty of delicious water. The deliciousness of "Japanese Rice" is only possible thanks to the bounty of nature.

The rice packed in the packaging is arranged in several layers on a tray and steamed. This process corresponds to what we call cooking rice. It is done for 100 minutes in steam at over 30 degrees. After that, a 10-minute steaming period is added, which is almost the same as when cooking rice at home. At this stage, the packaging is not yet sealed, so steam is allowed to escape moderately. It is the same as the steam that rises from a rice cooker. When the rice is done cooking, the lid is sealed perfectly.

The packaged rice is air-cooled to gently remove the rough heat and cut into packs.After that, inspect the package for pinholes (small holes), and then pass it through X-rays to check for foreign matter contamination.This is not the end of the check.Finally, we will also visually check.What's more, at peak production, this test is done on all over 1 meals a day.Echigoseika's "Japanese rice" aims to be a new era of packed rice with deliciousness, just size, and thorough hygiene management.

Echigo Seika's "Japanese Rice" uses 1/1 of the packaging materials per meal (compared to our previous product), which means that less material is used, the container size is much smaller than previous products, and it is also 5/1 the thickness, so it doesn't take up much space when you throw it away after eating.

Echigo Seika uses a pressure cooking method to bring out the deliciousness of the rice. As the old-fashioned way of cooking delicious rice goes, "Start by letting it drip, then let it drip, then don't take the lid off even if the baby cries," each serving is cooked slowly and carefully, and the pressure is increased halfway through to bring out the rice's stickiness and flavor.