Best before date shown in the image is an example and may vary depending on stock.
Details and/or the design on the packaging shown in the image are subject to change without notice depending on stock.
Description
Natsuboshi rice offers a delightful sensory experience with its firm texture, allowing you to discern the distinct presence of each individual grain. Notable for its balanced attributes of moderate stickiness and sweetness, it holds a special appeal for those seeking a lighter or firmer rice variety. As a preferred brand, it has earned its reputation among rice connoisseurs. Moreover, Natsuboshi stands as a quintessential rice representative of Hokkaido, the abundant food haven. With approximately half of Hokkaido's rice acreage dedicated to its cultivation, Natsuboshi symbolizes the essence of this fertile land and its commitment to culinary excellence.
Allergens
This product is free from any allergens.
Storage Information
Store in a Cool, Dry place
Nutritional Information
Typical values per 100g: Energy: 1460kj / 344kcal, Fat: 0.9g, of which saturates: 0.29g, Carbohydrates: 78g, of which sugars: 0.2g, Fibre: 0.5g, Protein: 6.1g, Salt: 0g
Ingredients
Rice 100%
Item Code
J1087
Premium Japanese Rice: Prefecture and Characteristics
Hokkaido Nanatsuboshi - Japanese Rice 2kg
Rice Production Prefecture
Hokkaido Prefecture in Japan
Rice Characteristics
Softness
Stickiness
Featured Content
-
Loyalty Program
Check NowJoin our loyalty program and earn rewards for completing various actions on our store!
Check your points from the " REWARDS " icon at the bottom right of our online shop. -
Japanese Craft Beer Collection
Check NowStep into Japan’s world of craft beer with an exclusive collection of over 40 unique brews, each one showcasing the flavours
and traditions of Japan’s vibrant beer culture. -
Sweets & Snacks Fair
Shop NowAre you sweet-tooth? Indulge in a delightful collection of sweets and snacks, from time-honored Japanese classics to cutting-edge treats. We offer exclusive Kyoto items directly from Japan.
