In 1989, Akihiro Matsushita found a species of rice growing naturally in the wild. He collected the grain and cultivated it, creating a variety of rice that is best served in its unpolished form for optimal flavor, texture, and health. With an embryo three times the size of other species, this kamiakari brown rice also has three times the nutrients and a fragrant, hearty flavor that even white-rice enthusiasts will love. Matsushita only allowed five people in Japan to grow his rice, and one of them was Tomohiro Deguchi, the founder of the rice factory, with branches in Singapore, Taiwan, Hong Kong, and Hawaii.
Now, Deguchi has brought Matsushita’s coveted creation to Westchester with the opening of the rice factory’s Scarsdale location in August. In addition to kamiakari, the rice factory carries nanatsuboshi, yumepirika, koshihikari, and SK-6 rice, which are sourced from farms in Hokkaido, Nagano, and Toyama. Scaled on toughness, sweetness, stickiness, luster, and fragrance, patrons choose rice based on personal taste. There’s also an on-site milling machine that can mill rice from brown rice, to 50%-, 70%-, and 100%- milled (white rice).
The rice factory produces its own mochi and kamiakari puffed rice. Also available are sushi vinegar, multigrain rice mixes, rice oil, tsurubishio soy sauce (barrel-fermented until naturally gluten-free), beautiful wooden measuring utensils, and various rice toppings and pickled sides. Be on the lookout for special items planned for the winter holidays.
