Hitomebore is, as the name suggests, a rice so beautiful that you fall in love with it at first sight. Its fluffy texture and balanced flavor make it a perfect addition to any dining table. While inheriting the lineage of Koshihikari, we will delve into the unique charm of Hitomebore.
Basic information about Hitomebore
Hitomebore is a variety born in Miyagi Prefecture with Koshihikari and Hatsuboshi as its parents. It is characterized by its shiny, bright appearance when cooked and its fluffy, soft texture. With a good balance of sweetness, stickiness, and flavor, it pairs well with a wide range of dishes, including Japanese, Western, and Chinese cuisine. It remains delicious even when cooled, making it perfect for bento and onigiri. It is a reliable presence on the dining table that you won’t get tired of eating every day.
Characteristics of Hitomebore
The main characteristic of Hitomebore is its balanced taste. It has a subtle sweetness that is not overpowering and a soft texture that melts in your mouth. Although sticky, it is light and easy to eat, making it hard to stop using chopsticks. The cooked rice is fluffy and shiny, and it is visually beautiful. Its deliciousness appeals to everyone, making it a popular gift.
History and Background of Hitomebore
Hitomebore was born in 1991 (Heisei 3) at the Furukawa Agricultural Experiment Station in Miyagi Prefecture. At that time, although “Koshihikari” had excellent taste, it was difficult to cultivate and prone to lodging. Therefore, development began to create a variety that retained the deliciousness of Koshihikari while being easier to cultivate. Koshihikari was crossed with the cold-resistant “Hatsuboshi”. After about eight years, it was born as “Tohoku 140”. It was later named “Hitomebore” through a public appeal, which means “to fall in love at first sight,” reflecting the wish that its beauty and deliciousness would make people fall in love at first sight.
Where does the best Hitomebore rice come from?
Hitomebore rice is widely grown in Miyagi Prefecture, Tohoku and Hokkaido, especially in the cold regions.
In particular, the authentic Miyagi Prefecture variety is known for its exceptional taste.
Tome City, Miyagi Prefecture: The fertile land, clear water and favorable climate produce high-quality Hitomebore rice. In particular, Hitomebore rice produced in Tome is famous as a brand rice.
Kurihara City, Miyagi Prefecture: Surrounded by rich nature, Kurihara City has a large temperature difference between day and night, making it an ideal environment for rice cultivation. Hitomebore riceproduced around Izunuma and Uchinuma is especially famous for its deliciousness.
In addition, Hitomebore from Iwate and Akita prefectures is cultivated according to the climate and soil of each region, showing its unique deliciousness. It is also recommended to enjoy the differences in taste from region to region.
FAQ
- What is the origin of the name “Hitomebore”?
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“Hitomebore” means “make people fall in love at first sight” and was chosen through a public contest.
- What kind of food can Hitomebore be served with?
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Hitomebore pairs well with Japanese cuisine. Its sweetness and texture are perfect for dishes that bring out the flavors of the ingredients. You can enjoy the rice by itself, and it is also recommended for sushi, onigiri, and rice bowls. It remains delicious even when chilled, making it ideal for bento.
- Are there any precautions for storing Hitomebore?
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Keep Hitomebore away from direct sunlight, high temperatures, and humidity. Store in a cool, well-ventilated place. Use a sealed container, and keep it in the vegetable bin of the refrigerator. Once opened, consume soon.
Restaurant Info
Den’en Japanese Restaurant (和風レストラン田園)
In particular, there is a rich variety of Japanese menu items using local ingredients, and the cozy atmosphere is charming. In addition to lunch menus, special courses are also available for dinner. It is a popular place not only for tourists but also for locals. Making a reservation will allow for a smoother entry.
Summary
Hitomeborerice is a rice born in Miyagi Prefecture, known for its balanced deliciousness. While it inherits the DNA of Koshihikari, it is easy to grow and popular with many. Its subtle sweetness and fluffy texture are not only suitable for Japanese cuisine, but also for various dishes.
If you’re interested in dishes made with Japanese rice, be sure to check this out.
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