Nakagama & Company: Lethbridge:

Sonray USA Brown Sweet Rice (10 kg)

Sonray USA Brown Sweet Rice (10 kg)

This is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading

Sonray USA White Sweet Rice (2 kg)

Sonray USA White Sweet Rice (2 kg)

This is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading

Sonray USA White Sweet Rice (10 kg)

Sonray USA White Sweet Rice (10 kg)

This is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading

Sonray USA White Sweet Rice (20 kg)

Sonray USA White Sweet Rice (20 kg)

This is fat and very sticky short rice that has a chalky white, opaque kernel. Continue Reading

Kokuho Rose® (1 kg)

Kokuho Rose® (1 kg)

Aah… the crown jewel in our collection! Kokuho Rose® is a gourmet Japanese medium grain rice. We love its tender, moist texture and slightly sweet afternote. It is slightly sticky. Continue Reading

Kokuho Rose® (2 kg)

Kokuho Rose® (2 kg)

Aah… the crown jewel in our collection! Kokuho Rose® is a gourmet Japanese medium grain rice. We love its tender, moist texture and slightly sweet afternote. It is slightly sticky. Continue Reading

Kokuho Rose® (5 kg)

Kokuho Rose® (5 kg)

Aah… the crown jewel in our collection! Kokuho Rose® is a gourmet Japanese medium grain rice. We love its tender, moist texture and slightly sweet afternote. It is slightly sticky. Continue Reading

Kokuho Rose® (10 kg)

Kokuho Rose® (10 kg)

Aah… the crown jewel in our collection! Kokuho Rose® is a gourmet Japanese medium grain rice. We love its tender, moist texture and slightly sweet afternote. It is slightly sticky. Continue Reading

Kokuho Rose® (20 kg)

Kokuho Rose® (20 kg)

Aah… the crown jewel in our collection! Kokuho Rose® is a gourmet Japanese medium grain rice. We love its tender, moist texture and slightly sweet afternote. It is slightly sticky. Continue Reading

Kokuho Rose® Brown (907 g)

Kokuho Rose® Brown (907 g)

Our personal favourite brown rice, Kokuho Rose® Brown is ideal if you are making the transition to brown rice. This premium rice is slightly sweet and does a good job of masking brown rice’s very bran-forward texture and taste. Continue Reading

Kokuho Rose® Brown (20 lbs)

Kokuho Rose® Brown (20 lbs)

Our personal favourite brown rice, Kokuho Rose® Brown is ideal if you are making the transition to brown rice. This premium rice is slightly sweet and does a good job of masking brown rice’s very bran-forward texture and taste. Continue Reading

Kokuho (5 kg)

Kokuho (5 kg)

This rice is extremely similar to Kokuho Rose® — it’s just a little less sticky and a little less sweet, and a little less in cost. It is, however, the same fatness. Continue Reading

Kokuho (10 kg)

Kokuho (10 kg)

This rice is extremely similar to Kokuho Rose® — it’s just a little less sticky and a little less sweet, and a little less in cost. It is, however, the same fatness. Continue Reading

Kokuho (20 kg)

Kokuho (20 kg)

This rice is extremely similar to Kokuho Rose® — it’s just a little less sticky and a little less sweet, and a little less in cost. It is, however, the same fatness. Continue Reading

Tsuru Mai® Brown (10kg)

Tsuru Mai® Brown (10kg)

Tsuru Mai® is like the brown rice version of Kokuho rice — so don’t let the name confuse you. It comes from the same supplier and is a Calrose grain. Tsuru Mai is a high quality medium grain rice that is not as sticky as sushi rice or as dry and fluffy as long grain varieties. Continue Reading

Tsuru Mai® Brown (50lbs)

Tsuru Mai® Brown (50lbs)

Tsuru Mai® is like the brown rice version of Kokuho rice — so don’t let the name confuse you. It comes from the same supplier and is a Calrose grain. Tsuru Mai is a high quality medium grain rice that is not as sticky as sushi rice or as dry and fluffy as long grain varieties. Continue Reading

Koda Mochiko Sweet Rice Flour (454 g)

Koda Mochiko Sweet Rice Flour (454 g)

“Mochiko” is the Japanese word for sweet rice flour. The milling process, combined with high grading standards, produces a moderate quantity of broken kernels; flour is ground from milled Sho-Chiku-Bai Sweet Rice brokens. Continue Reading