Akita Komachi is a delicious rice from Akita Prefecture. Named after the beautiful Ono no Komachi, it has an attractive name as well. Its subtle sweetness and fluffy texture are perfect for Japanese cuisine. It remains delicious even when cooled, making it ideal for bento boxes. Here we introduce you to the charm of AkitaKomachi, a staple rice that will enrich your daily dining table.
Basic information about Akita Komachi
Akita Komachi is a variety born in Akita Prefecture with Koshihikari as its parent. It has a perfect balance of refined sweetness, delicate aroma and stickiness. When cooked, it is shiny and beautiful and stimulates the appetite. Its fluffy and chewy texture is characteristic, and it doesn’t lose its flavor easily even when cooled. It goes well with all kinds of Japanese dishes and is delicious enough to be eaten every day without tiring.
Characteristics of Akita Komachi
Akita Komachi is characterized by its balanced taste. Its subtle sweetness and faint aroma will not overpower any dish. It is moderately sticky and has a fluffy texture. The grains are slightly smaller and the cooked rice is uniform. It doesn’t harden easily when cooled, making it perfect for bento and onigiri. As an everyday rice, it is sure to be a great addition to your dining table.
History and background of Akita Komachi
Akita Komachi was born in Akita Prefecture in 1984 (Showa 59). At that time, the delicious “Koshihikari” was difficult to grow and susceptible to cold damage. Therefore, the development of a variety that inherited the deliciousness of Koshihikari and the cold resistance of Ohu 292 began. After about 10 years, It was born. The name is derived from the beautiful poet Ono no Komachi from Akita Prefecture. It carries the wish to be widely loved as delicious rice.
History of breeding Akita Komachi
The development of AkitaKomachi began with the goal of creating a variety that had good taste comparable to Koshihikari and could be grown stably in the Tohoku region. In addition to Koshihikari, the cold-resistant “Ohu 292” was selected for hybridization. In addition, varieties such as “Akita 31” were used in the crossbreeding to strengthen resistance to blast disease. By combining the good traits of several varieties, “Akita Komachi” was born with a balance of taste, cold resistance, and disease resistance. Through careful selection and cultivation, it took about 10 years before it was finally released to the world. It was originally named “Akita 39”, but through a public appeal, it was given the beautiful name “Akita Komachi”.
FAQ
- Where is the tastiest Akita Komachi made?
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The authentic product of Akita Prefecture is recommended. In particular, products from Ogata Village and the Senboku region are highly regarded as delicious rice. Of course, Akita Komachi from other regions such as Iwate and Ibaraki is also delicious.
- Are there any tips on how to cook Akita Komachi deliciously?
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Yes, there are several tips for cooking it deliciously. First, soak the rice in water for about 30 minutes to 1 hour before cooking. This will allow the rice to absorb enough moisture and cook fluffy. Also, wash the rice gently and quickly, and it is important to measure the water exactly according to the markings on the rice cooker.
- Is there anything to keep in mind when storing Akita Komachi?
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To keep Akita Komachi delicious, it is important to avoid high temperatures and humidity, and to store it in a well-ventilated, cool, and dark place. Storing it in an airtight container can prevent drying and oxidation, thus preserving its deliciousness for a longer period of time. Storing in the refrigerator is also effective, but care must be taken as condensation may occur due to temperature differences when taking it in and out.
Restaurants
Akita Hinai Jidori ya (秋田比内地鶏や)
Akita Hinai Chicken offers dishes centered around Hinai chicken. A highlight is the Damako Nabe, which is made with AkitaKomachi rice from Akita Prefecture. Damako is carefully formed into balls using AkitaKomachi rice, resulting in a chewy texture. In addition, the Hinai Chicken Bento features grilled Hinai chicken served on AkitaKomachi
Otakufu (お多福)
Otakufu is a well-known local cuisine restaurant in Akita City. The menu includes many Hinai chicken dishes, but there are few direct mentions of AkitaKomachi. However, in Otakufu’s special Hinai Chicken Kiritanpo Nabe, they use Akita Komachi rice from Senboku as the rice for the kiritanpo. The sweetness, stickiness and aroma of AkitaKomachi are essential elements for Kiritanpo.
Summary
Akita Komachi is a rice from Akita Prefecture known for its elegant sweetness and fluffy texture. Developed over about 10 years, it combines the deliciousness of Koshihikari with cold resistance. Its well-balanced flavor pairs well with Japanese cuisine, and it retains its deliciousness even when chilled, making it perfect for dining tables and bento boxes. Enjoy your daily rice with delicious Akita Komachi.
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