The New Rice season has arrived once again! With the theme of "Spreading happiness through a bowl of freshly cooked rice," over 20 varieties of delicious rice have arrived from all over Japan.
This year's theme is "Perfecting Rice."
To "perfect rice," AKOMEYA TOKYO has contracted with farmers across the country to grow rice in dedicated fields. This year's New Rice Festival has perfected "cultivation methods" by cultivating rice without the use of pesticides or chemical fertilizers, "flavor" by learning about the characteristics of each variety, and "gift rice" by wrapping the carefully grown rice in a crimson furoshiki wrapping cloth and packing it in a paulownia wood box.
Because rice is a "fresh product," the time between milling and eating it is crucial. Freshly milled new rice is so delicious that it will completely change the way you think about rice. At AKOMEYA TOKYO, we mill only the amount of rice needed in front of our customers, and we sell it in vacuum-packed bags immediately after milling. Please enjoy the "ultimate taste" of freshly milled rice.
Special page: https://www.akomeya.jp/shop/pg/1shinmaimatsuri2020/
Perfecting the way to eat it
If you want to enjoy new rice simply, then "raw egg on rice" is the way to go! At AKOMEYA TOKYO, we sell our original "raw egg on rice sauce" so that you can enjoy the ultimate raw egg on rice and make the most of new rice.
To further enhance the deliciousness of the newly harvested rice, a sweet sauce made from dried blackthroat seaperch and flying fish is paired with the finest bonito flakes, a product of our artisans' tireless efforts. This special egg on rice is sure to impress!
Egg on Rice Sauce
Simply place an egg on rice and pour the sauce over it. The secret to its addictive flavor is the combination of dried blackthroat seaperch and flying fish caught in the Sea of Japan, finished with light soy sauce. The elegant aroma of the broth spreads with every bite, and the exquisite harmony that is conveyed when it mixes with the egg is irresistible.
550 yen
Dried bonito flakes / Dried chicken flakes
It takes about 10 times longer to shave them to a thickness of just 1/4 the normal thickness than regular shavings! They say that if the ingredients are not of good quality, they won't be shaved properly. The subtle saltiness of both dried bonito flakes and dried chicken flakes goes well with any dish, bringing out the natural flavor of the ingredients.
500 yen
Mastering the most delicious rice
To make delicious rice, in addition to knowing how to wash and cook the rice, rice cooking utensils and rice-related items are also essential. Thanks to advances in technology, there are many high-performance rice cookers, but if you really want to "master delicious rice," we recommend a clay pot or an ohitsu.
Clay pots are surprisingly easy to use and cook rice incredibly deliciously. Ohitsu containers maintain their flavor even after time has passed. Just these two items will take your everyday rice to the "ultimate" level.
Perfecting the gift of rice
Introducing a new rice gift wrapped in a crimson furoshiki. When you open the paulownia wood box, the sight of the masu box and rice will bring a smile to your face. AKOMEYA TOKYO has carefully selected eight varieties of rice based on the concept of "delicious rice brings smiles to people's faces." Each variety has a different taste and texture, so you can compare them to find your favorite, consider how they pair with different dishes, and make everyday meals more enjoyable.
Our gift lineup also includes a variety of small portions and "rice tasting sets" containing several varieties. Perfect for those who have always been kind to you, those who have added a new member to their family, or those who just want to cheer them up. A gift that will make you feel "delicious happiness."
AKOMEYA Shokudo
This year's New Rice Festival at AKOMEYA Kitchen Ginza Main Branch and AKOMEYA Shokudo Tokyu Plaza Shibuya has the theme "Local Rice Accompaniments and "Traveling New Rice."
Typically, new rice is harvested gradually from south to north each year. To coincide with this harvest, you can enjoy three types of new rice carefully selected by AKOMEYA TOKYO in a relay format, each week. You can also enjoy the rice alongside the "local rice accompaniments" made in each region and sold by AKOMEYA TOKYO.
At AKOMEYA Kitchen/Dining Room, you can have as much rice as you want at any time. Enjoy the taste of new rice to your heart's content with a selection of carefully selected "local rice accompaniments" that will make your rice taste even better.
On sale from: Friday, October 16th to Thursday, November 5th
Taste sun-dried Junkan rice Koshihikari from "Rice Communication" magazine x AKOMEYA Shokudo
At AKOMEYA Shokudo Kagurazaka, we will be serving special rice as part of a New Rice Festival collaboration with the magazine "Rice Communication." With the universal theme of "food, life, and the environment," Yoichi Nagumo of Tokamachi City, Niigata Prefecture, continues to grow rice using his own unique natural farming methods, producing a rare and valuable 150 bales of organic JAS-certified rice per year. Enjoy to your heart's content.
Address: 67 Yaraicho, Shinjuku-ku, Tokyo 162-0805
Opening hours: 11:00 - 20:00 (L.O. 19:00)
Sales period: October 16th (Friday) - November 15th (Sunday)
*All prices are excluding tax.
*The photo is for illustrative purposes only.
Make the new year's rice even more delicious with chopsticks you make yourself! MARUNAO Chopstick Making Workshop!
Eating the new year's rice with chopsticks you've made yourself is sure to make it taste even more delicious. You will make square chopsticks using cedar from Niigata Prefecture and octagonal chopsticks using ironwood from Indonesia. The planes used are made by Kakuri Seisakusho in Sanjo City, Niigata Prefecture. A specialized manufacturer of carpentry tools for 60 years, the company is one of the leading manufacturers in Sanjo, a town known for its sharp tools and artisan tools. The jig that forms the base of the chopsticks is also made by Marunao. The ability to make high-precision jigs also leads to high-quality craftsmanship. You will use two types of planes to carve cedar and ironwood into a total of two pairs of chopsticks. You can take home the chopsticks you make on the day.
*As this is a workshop using cutlery (planes), children under 10 years of age are not allowed to participate. Elementary school students must be accompanied by a parent or guardian.
Duration: Approximately 1 hour
Fee: 3,000 yen
How to make a reservation: Please make a reservation in person or by phone.
Saturday, October 17th
Time: 12:00-13:00 14:00-15:00
Capacity: 8 people per session
Contact: 03-5946-8241
Sunday, October 18th
Time: 12:00-13:00 14:00-15:00 16:00-17:00
Capacity: 4 people per session
Contact: 03-5341-4608
>
Products for sale
>
Arita Ware Black Glazed Earthenware Pot
"Just heat it for about 10 minutes and let it sit for 10 minutes." The secret to cooking fluffy rice all the way through, without adjusting the heat, lies first in the "clay." Earthenware pots fired in Arita, Saga, are made from clay formulated to enhance far-infrared effects. This allows heat to reach the core of the rice.
3 go: 16,800 yen / 1.5 go: 8,900 yen
Kiso Sawara Ohitsu
This is an original AKOMEYA TOKYO ohitsu made only from carefully selected straight-grained wood from Kiso Sawara trees that are over 100 years old. Not only does it control humidity and temperature, it also has little of the wood's distinctive smell, is water-resistant, has excellent antibacterial properties, and is acid-resistant. It also features a sleek design.
5 gou (1800yen) 23,000 yen / 3 gou (19,000 yen)
*Available only at select stores
Three Gourds Kurawanka Rice Bowl (Large/Small)
The "Kurawanka Rice Bowl" has its roots in the rice bowls used on the "Kurawanka Boats" that sold food from small boats on the Yodo River during the Edo period. The original design by AKOMEYA TOKYO features a gourd that spreads out at the end, and has been considered very lucky since ancient times. It is said that having three of them together is auspicious, as it forms the triple gourd pattern.
2,200 yen each
Kurawanka rice bowl (Keyaki brown / Keyaki black)
Among the lacquerware production areas in Ishikawa Prefecture, "Yamanaka Woodworking" has a 400-year history and is the top in Japan in terms of both the quality and quantity of craftsmen in the field of lathe-turned woodwork. Born from a collaboration between Gato Mikio Shoten and AKOMEYA TOKYO, this is a masterpiece full of originality that combines craftsmanship with an eye on everyday life.
3,800 yen each
MARUNAO x AKOMEYA TOKYO
Founded in 1939, Marunao has an open factory in Sanjo City, Niigata Prefecture. The carving techniques used to decorate temples and shrines have been passed down from generation to generation, and in modern times they are being poured into cutlery. Marunao chopsticks in particular are made from fine woods such as ebony and rosewood, and attention is paid to the feel in the hand and the way they feel in the mouth. Blue chopsticks / Sakura chopsticks 3,000 yen each ■Special page
https://www.akomeya.jp/shop/pg/1shinmaimatsuri2020/
■Store information
SHOP LIST: https://www.akomeya.jp/store_info/store/list.aspx
■AKOMEYA TOKYO various official pages
HP: https://www.akomeya.jp/
Instagram: https://www.instagram.com/akomeya_tokyo/
LINE@: https://page.line.me/akomeya-tokyo
Facebook: https://www.facebook.com/akomeya.jp
Twitter: https://twitter.com/akomeyatokyo
Click here for company press release details
This year's theme is "Perfecting Rice."
To "perfect rice," AKOMEYA TOKYO has contracted with farmers across the country to grow rice in dedicated fields. This year's New Rice Festival has perfected "cultivation methods" by cultivating rice without the use of pesticides or chemical fertilizers, "flavor" by learning about the characteristics of each variety, and "gift rice" by wrapping the carefully grown rice in a crimson furoshiki wrapping cloth and packing it in a paulownia wood box.
Because rice is a "fresh product," the time between milling and eating it is crucial. Freshly milled new rice is so delicious that it will completely change the way you think about rice. At AKOMEYA TOKYO, we mill only the amount of rice needed in front of our customers, and we sell it in vacuum-packed bags immediately after milling. Please enjoy the "ultimate taste" of freshly milled rice.
Special page: https://www.akomeya.jp/shop/pg/1shinmaimatsuri2020/
Perfecting the way to eat it
If you want to enjoy new rice simply, then "raw egg on rice" is the way to go! At AKOMEYA TOKYO, we sell our original "raw egg on rice sauce" so that you can enjoy the ultimate raw egg on rice and make the most of new rice.
To further enhance the deliciousness of the newly harvested rice, a sweet sauce made from dried blackthroat seaperch and flying fish is paired with the finest bonito flakes, a product of our artisans' tireless efforts. This special egg on rice is sure to impress!
Egg on Rice Sauce
Simply place an egg on rice and pour the sauce over it. The secret to its addictive flavor is the combination of dried blackthroat seaperch and flying fish caught in the Sea of Japan, finished with light soy sauce. The elegant aroma of the broth spreads with every bite, and the exquisite harmony that is conveyed when it mixes with the egg is irresistible.
550 yen
Dried bonito flakes / Dried chicken flakes
It takes about 10 times longer to shave them to a thickness of just 1/4 the normal thickness than regular shavings! They say that if the ingredients are not of good quality, they won't be shaved properly. The subtle saltiness of both dried bonito flakes and dried chicken flakes goes well with any dish, bringing out the natural flavor of the ingredients.
500 yen
Mastering the most delicious rice
To make delicious rice, in addition to knowing how to wash and cook the rice, rice cooking utensils and rice-related items are also essential. Thanks to advances in technology, there are many high-performance rice cookers, but if you really want to "master delicious rice," we recommend a clay pot or an ohitsu.
Clay pots are surprisingly easy to use and cook rice incredibly deliciously. Ohitsu containers maintain their flavor even after time has passed. Just these two items will take your everyday rice to the "ultimate" level.
Perfecting the gift of rice
Introducing a new rice gift wrapped in a crimson furoshiki. When you open the paulownia wood box, the sight of the masu box and rice will bring a smile to your face. AKOMEYA TOKYO has carefully selected eight varieties of rice based on the concept of "delicious rice brings smiles to people's faces." Each variety has a different taste and texture, so you can compare them to find your favorite, consider how they pair with different dishes, and make everyday meals more enjoyable.
Our gift lineup also includes a variety of small portions and "rice tasting sets" containing several varieties. Perfect for those who have always been kind to you, those who have added a new member to their family, or those who just want to cheer them up. A gift that will make you feel "delicious happiness."
AKOMEYA Shokudo
This year's New Rice Festival at AKOMEYA Kitchen Ginza Main Branch and AKOMEYA Shokudo Tokyu Plaza Shibuya has the theme "Local Rice Accompaniments and "Traveling New Rice."
Typically, new rice is harvested gradually from south to north each year. To coincide with this harvest, you can enjoy three types of new rice carefully selected by AKOMEYA TOKYO in a relay format, each week. You can also enjoy the rice alongside the "local rice accompaniments" made in each region and sold by AKOMEYA TOKYO.
At AKOMEYA Kitchen/Dining Room, you can have as much rice as you want at any time. Enjoy the taste of new rice to your heart's content with a selection of carefully selected "local rice accompaniments" that will make your rice taste even better.
On sale from: Friday, October 16th to Thursday, November 5th
Taste sun-dried Junkan rice Koshihikari from "Rice Communication" magazine x AKOMEYA Shokudo
At AKOMEYA Shokudo Kagurazaka, we will be serving special rice as part of a New Rice Festival collaboration with the magazine "Rice Communication." With the universal theme of "food, life, and the environment," Yoichi Nagumo of Tokamachi City, Niigata Prefecture, continues to grow rice using his own unique natural farming methods, producing a rare and valuable 150 bales of organic JAS-certified rice per year. Enjoy to your heart's content.
Address: 67 Yaraicho, Shinjuku-ku, Tokyo 162-0805
Opening hours: 11:00 - 20:00 (L.O. 19:00)
Sales period: October 16th (Friday) - November 15th (Sunday)
*All prices are excluding tax.
*The photo is for illustrative purposes only.
Make the new year's rice even more delicious with chopsticks you make yourself! MARUNAO Chopstick Making Workshop!
Eating the new year's rice with chopsticks you've made yourself is sure to make it taste even more delicious. You will make square chopsticks using cedar from Niigata Prefecture and octagonal chopsticks using ironwood from Indonesia. The planes used are made by Kakuri Seisakusho in Sanjo City, Niigata Prefecture. A specialized manufacturer of carpentry tools for 60 years, the company is one of the leading manufacturers in Sanjo, a town known for its sharp tools and artisan tools. The jig that forms the base of the chopsticks is also made by Marunao. The ability to make high-precision jigs also leads to high-quality craftsmanship. You will use two types of planes to carve cedar and ironwood into a total of two pairs of chopsticks. You can take home the chopsticks you make on the day.
*As this is a workshop using cutlery (planes), children under 10 years of age are not allowed to participate. Elementary school students must be accompanied by a parent or guardian.
Duration: Approximately 1 hour
Fee: 3,000 yen
How to make a reservation: Please make a reservation in person or by phone.
Saturday, October 17th
Time: 12:00-13:00 14:00-15:00
Capacity: 8 people per session
Contact: 03-5946-8241
Sunday, October 18th
Time: 12:00-13:00 14:00-15:00 16:00-17:00
Capacity: 4 people per session
Contact: 03-5341-4608
>
Products for sale
>
Arita Ware Black Glazed Earthenware Pot
"Just heat it for about 10 minutes and let it sit for 10 minutes." The secret to cooking fluffy rice all the way through, without adjusting the heat, lies first in the "clay." Earthenware pots fired in Arita, Saga, are made from clay formulated to enhance far-infrared effects. This allows heat to reach the core of the rice.
3 go: 16,800 yen / 1.5 go: 8,900 yen
Kiso Sawara Ohitsu
This is an original AKOMEYA TOKYO ohitsu made only from carefully selected straight-grained wood from Kiso Sawara trees that are over 100 years old. Not only does it control humidity and temperature, it also has little of the wood's distinctive smell, is water-resistant, has excellent antibacterial properties, and is acid-resistant. It also features a sleek design.
5 gou (1800yen) 23,000 yen / 3 gou (19,000 yen)
*Available only at select stores
Three Gourds Kurawanka Rice Bowl (Large/Small)
The "Kurawanka Rice Bowl" has its roots in the rice bowls used on the "Kurawanka Boats" that sold food from small boats on the Yodo River during the Edo period. The original design by AKOMEYA TOKYO features a gourd that spreads out at the end, and has been considered very lucky since ancient times. It is said that having three of them together is auspicious, as it forms the triple gourd pattern.
2,200 yen each
Kurawanka rice bowl (Keyaki brown / Keyaki black)
Among the lacquerware production areas in Ishikawa Prefecture, "Yamanaka Woodworking" has a 400-year history and is the top in Japan in terms of both the quality and quantity of craftsmen in the field of lathe-turned woodwork. Born from a collaboration between Gato Mikio Shoten and AKOMEYA TOKYO, this is a masterpiece full of originality that combines craftsmanship with an eye on everyday life.
3,800 yen each
MARUNAO x AKOMEYA TOKYO
Founded in 1939, Marunao has an open factory in Sanjo City, Niigata Prefecture. The carving techniques used to decorate temples and shrines have been passed down from generation to generation, and in modern times they are being poured into cutlery. Marunao chopsticks in particular are made from fine woods such as ebony and rosewood, and attention is paid to the feel in the hand and the way they feel in the mouth. Blue chopsticks / Sakura chopsticks 3,000 yen each ■Special page
https://www.akomeya.jp/shop/pg/1shinmaimatsuri2020/
■Store information
SHOP LIST: https://www.akomeya.jp/store_info/store/list.aspx
■AKOMEYA TOKYO various official pages
HP: https://www.akomeya.jp/
Instagram: https://www.instagram.com/akomeya_tokyo/
LINE@: https://page.line.me/akomeya-tokyo
Facebook: https://www.facebook.com/akomeya.jp
Twitter: https://twitter.com/akomeyatokyo
Click here for company press release details
The press releases included in this article have been provided by PR TIMES Inc. and are published verbatim. FASHION HEADLINE does not endorse the products or services featured, nor does it guarantee the content of the press releases. For inquiries regarding the content of this article, please contact PR TIMES Inc. (https://prtimes.jp/) directly.
