Hokkaido Higashikawa Yumepirika
When we set out to find the best rice Japan has to offer, Yumepirika from Higashikawa kept coming up. And once you taste it, you understand why.
The name itself tells a story—"Yume" means dream, and "Pirika" is the Ainu word for beautiful. It was created with one goal: to be Japan's most delicious rice. We think they succeeded.
What makes it special?
Higashikawa is one of the few towns in Japan with no municipal water system. Every grain of rice here grows with pure snowmelt from the Daisetsuzan mountains—some of the cleanest water you'll find anywhere. That purity comes through in the taste.
The rice itself is incredibly balanced. Sweet, but not heavy. Sticky enough to hold together perfectly, but still light and clean. The grains are soft with this almost mochi-like texture, and they stay delicious even after they cool down—which is why it's perfect for bento boxes or onigiri.
The quality control is serious
Yumepirika has strict standards. They monitor protein levels, manage fertilization precisely, and inspect everything after harvest. If it doesn't meet their standards, it doesn't get sold as Yumepirika. Period.
The results speak for themselves: Special A ratings year after year, competition wins, and it's even served in ANA First Class (where rice has to stay good despite cabin pressure—not an easy test).
How to enjoy it
Honestly? The simpler, the better. Plain steamed rice. Onigiri. A traditional Japanese breakfast with grilled fish. The rice is good enough that it doesn't need much else.
If you're looking for what premium Japanese rice should taste like, this is it. Pure water, careful farming, beautiful flavor.
