Japan’s favourite shinmai rice and magewappa bento box

Is there anything more symbolic of Japanese food culture than rice? Rice is eaten throughout the year in Japan. However, did you know that rice is only harvested once a year? Rice harvested in autumn is actually eaten by people in Japan throughout the year.

Shinmai rice is rice that has been polished and packaged by the end of December in the year it was harvested. It is known for its wonderful aroma and moist texture and is especially delicious.

Ginza Komeya Hikotaro on the basement third floor offers a wide line-up of rice produced from all over Japan. You can also find varieties of shinmai rice especially recommended by Ginza Mitsukoshi.

Noto tanadamai koshihikari rice is produced in Ishikawa Prefecture. This rice is grown in terraced rice fields (tanada in Japanese) in Noto’s Satoyama and Satoumi, which is located in the Noto Peninsula in Ishikawa Prefecture and is the first area in Japan to be recognized as a Globally Important Agricultural Heritage System.

Terraced rice fields are rice cultivation fields located on sloping land. These terraced rice fields have been maintained for generations and, in combination with pure water, maintain the true deliciousness of the rice produced there.

Mikata tanadamai koshihikari rice is produced in Tajima, Hyogo Prefecture. This rice is grown in terraced rice fields in Mikata, a district located in Hyogo Prefecture that is famous for producing high-quality rice. A lot of thought goes into cultivating rice in the Tajima region – for example, a lot of organic fertilizer is used.

With shinmai rice, it makes sense to be picky when it comes to the container you eat it out of. You can find bento boxes made from traditional Japanese magewappa boxes in the Japan Edition corner on the seventh floor. Magewappa boxes are cylindrical wooden boxes formed by bending thin pieces of wood such as Japanese cedar or cypress.

Odate magewappa boxes by Shibata Yoshinobu Shoten are made from Akita Japanese cedar grown in Akita Prefecture, where cedar are most commonly found in Japan. The aroma of the Japanese cedar is sure to make you hungry!

Magewappa bento boxes absorb just the right amount of moisture from the cooked rice, making a delicious meal even if eaten cold. Japanese cedar is also said to offer several other benefits, such as excellent ventilation and a bactericidal effect to keep contents fresh.

The Re-mix Style section on the seventh floor carries a range of utensils to help you enjoy your shinmai rice even more. Cooking your rice in an earthenware pot rather than a rice cooker will make the rice fluffier.

Ohitsu wooden containers are used to store freshly cooked rice. Cooling cooked rice in a wooden ohitsu container will keep it softer for longer and will infuse the rice with the aroma of the wood.

These are some of Japan’s best rice bowls. Every Japanese person will have used one of these throughout his or her lifetime. Enjoying your shinmai rice in your favourite rice bowl also gives a hint of glamour to your dining table.

Autumn is the perfect season to enjoy shinmai rice. Enjoying your rice in a magewappa box or other traditional Japanese container will only make it more delicious!