One of the most wonderful parts of living in New York is that you can find a home for yourself, no matter what culture you’re from. For Japanese families with toddlers, Aozora Preschool is the perfect place to build your child’s English skills while keeping them connected to their Japanese culture—especially through food!
With its name inspired by the plum flower from the Zen proverb “One flower opens the sky in spring”, Icca dedicates itself to providing guests with a dining experience that is akin to experiencing a spring flower blossoming. Their Japanese menu focuses on one particular style of sushi—edomae. Born in Ryogoku, Tokyo, edomaesushi is in fact the predecessor of what we know today as nigiri sushi, otherwise known as a thin slice of raw fish delicately laid atop a piece of rice.
From milling style and storage techniques to cooking methods and equipment, there are many factors that can drastically affect the quality of your rice. Within the world of Japanese rice, there are several subtleties that can take a basic rice experience to a 5-star culinary adventure.
When most people think of Japanese food, they think of sushi, sashimi, and donburi. Interestingly enough, this is not the most common type of food that you would find in the average Japanese household. Ootoya is one of the few Japanese restaurants showcasing ichiju-sansai, also known as Japanese homestyle cooking.
Amidst the plethora of conventional grocery stores that offer the same processed meat and dairy products, Formaggio Kitchen has dedicated itself to providing shoppers with quality. Backed by a love for European-style cheese and cured meats, this specialty grocery store evokes a feeling of being on the streets of France or Italy.
Sushi of Gari is a prominent New York-based restaurant with a mission to display the art of eating sushi by creating intentionally crafted culinary experiences. With several dining locations around the Tri-state area, Sushi of Gari is about quality over quantity, placing emphasis on ingredients and preparation.
In a world where profit tends to come before ethics, the Park Slope Food Coop in Brooklyn, New York is redefining what a grocery shopping experience can look like. As avid lovers of the environment, members of the coop strive to source all their products from local and sustainable farms that align with their values; they recycle, refuse exploitation and discrimination, and do everything in their power to respect the planet today, as well as for future generations.
Executive Chef and Owner Tatsuya Sekiguchi has designed a menu that not only keeps guests coming back for more, but that has been recognized by the Dallas Morning News as one of DFW’s most anticipated new restaurants. We spoke with Head Chef Tatsuya to get a better idea of Tastu’s concept, values, and menu:
Cultivated as far back as 10,000 years ago, rice is one of the world’s most ancient food staples. Originating in Eastern Asia, rice has been an integral part of Japanese culture, history, and cuisine for centuries. It has shaped Japanese landscapes and commerce, its significance spanning beyond a culinary staple to a symbol of evolution and perseverance.
WOKUNI is a long-established New York-based Japanese restaurant that boasts a menu of quality ingredients that fuse traditional dishes with a modern twist, and is one of the restaurants that uses rice from the Rice Factory! In today's blog, we will introduce the long-established restaurant, WOKUNI!
Rice is an undeniable staple of Japanese cuisine, serving as the foundation of several popular dishes all around the country. Most people assume that all rice is the same, however, Japanese rice has its own special characteristics, history, and uses. Today, we’d like to educate everyone more about rice!
We would like to take this opportunity to express our sincere gratitude for your continued patronage of the rice factory. Due to the steep rise in distribution costs and ocean freight rates in Japan, we are finding it difficult to maintain our retail prices.
