墨田区蔵
The fresh taste of Edo
Sumidaya`s Edo-mai from Tokyo
In Edo period, brown rice (unmilled white rice) from all over Japan gathered in Edo (present Tokyo).
The rice shops` quality was defined by its techniques to mill and create the best blend that honed each brown rice`s characteristics. These blending and milling techniques developed in Edo where rice was consumed instead of where they were produced.
Tokyo`s Edo-mai is a careful selection of brown rice across Japan,
and still uses the blending and milling techniques from Edo period.
Savor its fresh rich aroma.
Tokyo`s Rice
The area just in front of Sumidaya, which is called Kuramae, it`s name (literal translation: Kura- storage, Mae- in front of) comes from the past when there was the official rice storage (o-kome-kura) of the Edo shogunate.
This Edo shogutane`s rice storage kept all the brown rice collected from its direct ruling territories across the country.
This rice made in Tokyo is the rice that has been carefully selected, blended and milled in the rice capital where brown rice meet.
The best blend of the moment
five starred rice master
Sumidaya`s rice is
a careful selection of brown rice from across Japan
by professionals who are qualified five starred rice masters.
The selection hones five features of each and every rice;
smell, taste, stickiness, texture and appearance.
Creating the best blend of the moment.
The ancient rice milling process
Sumidaya uses a large circulation type rice polisher for milling, which has been handed down from generation to generation. The milling process consists of grinding that scraps off the hulls through the friction between grains, polishing, smoothing and finishing. We are capable of determining the best milling through the rice`s moisture, hardness of the hull, temperature, humidity and other factors. The rice maintains its original aroma and taste as only the outer layer is gradually and throughly scraped off.
Tokyo`s Sumidaya Rice
Nowadays rice is only sold and differentiated by its brand, its origin of production. Whereas Sumidaya carefully selects and blends the best rice across the country and uses the ancient milling procedure, which takes up to seven times more time the conventional procedure. In 2011 Sumidaya`s rice has been certified as Sumida ward`s rice by the Sumida Modern.
Vacuum packing
We deliver you fresh taste and aroma
The ancient rice milling process is capable of keeping Edo-mai`s rich flavor.
By vacuum packing we are able to deliver the fresh rich aroma for you to savor.
Experience the fresh taste of Edo.
Hokusai Edo-mai
(wave)
300g
Hokusai Edo-mai
(Waterwheel)
300g
Ryougoku Edo-mai
300g