[2025 New Year's Rice] 2kg of "Hitomebore (White Rice)" that's delicious even when cold + Ultimate Seafood Bowl Sauce (choose with or without ginger)

Name: [2025 New Year's Rice] 2kg of "Hitomebore (White Rice)" that's delicious even when cold + Ultimate Seafood Bowl Sauce (choose with or without ginger)
Brand: 匠の食卓公式販売サイト
Price: 5500.0 JPY
Availability: OutOfStock

数量限定

A heartwarming taste that combines the sweetness of the rice with the savory flavor of the sauce.
The exceptional taste that is a part of your everyday life will whet your appetite.

冷めても美味しい「ひとめぼれ」2kg +究極の一本　海鮮丼のたれ

2kg of Hitomebore (white rice) from Uda City, Nara Prefecture

Hitomebore rice, produced in Uda City, Nara Prefecture, is one of the most highly acclaimed varieties in Japan.
The fluffy and glossy rice is so delicious you'll fall in love with it at first sight.
Its gentle sweetness and excellent balance of aroma and flavor make it easy to pair with a variety of dishes.
It's a taste that you will never get tired of.
It has a firm, sticky texture and does not harden easily even when cooled.
It is also recommended for bento boxes and rice balls.

We mill the rice after you place your order, so you can receive freshly milled rice.

冷めても美味しい「ひとめぼれ」2kg +究極の一本　海鮮丼のたれ

The ultimate seafood bowl sauce

The base is a blend of two types of soy sauce, one of which is a rich tamari soy sauce, which accounts for only about 2% of total soy sauce production.
The soup stock is made using four carefully selected ingredients: bonito flakes, kelp, dried sardines, and dried shiitake mushrooms, all processed and produced domestically.
The "Ginger" version contains domestically produced grated ginger, giving it a refreshing taste.

Recommended recipes

炊き込みご飯

Takikomi gohan (rice cooked with ingredients)

Simply add this to your usual seasoned rice to create a deep, refined flavor, just like rice cooked in carefully prepared stock. You can enjoy authentic flavors at home without any special ingredients.
If you want a more flavorful, elevated finish, we recommend using a seafood bowl sauce with ginger.

焼きおにぎり

Grilled rice balls

By coating rice balls made with freshly cooked Hitomebore rice with seafood bowl sauce and grilling them, you can create delicious grilled rice balls that are crispy on the outside and soft and juicy on the inside. With just one bottle of seafood bowl sauce, you can easily enjoy an authentic taste.
If you want to enjoy the pure flavor of the rice and sauce, we recommend ordering the seafood bowl sauce without ginger.

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"Hitomebore" is sweet and sticky and delicious even when cold

Hitomebore rice, produced in Uda City, Nara Prefecture, is nurtured by the clear streams that spring from Mt. Hirai Daishi in Uda and a climate with large temperature differences between day and night.
It has a firm grain texture, yet is soft and fluffy when you put it in your mouth. It remains delicious even when cold, making it perfect for bento boxes and rice balls. With its natural sweetness and moderate stickiness, it is a versatile rice that goes well with a wide variety of dishes.

The cooked rice will be shiny and glossy, and will be beautifully fluffy.
Each grain is firm and has a satisfying texture. Its sweetness and stickiness make it a perfect match for Japanese cuisine. It enhances the flavor of dishes that make the most of the ingredients, such as simmered dishes and grilled fish.

The rich aroma makes the rice itself the star of the dish, and the appetizing, mellow flavor will add color to your table.
On this occasion,The Artisan’s TableWe confidently recommend Hitomebore, so please try it at home.

"Ultimate Seafood Bowl Sauce" made with four carefully selected dashi ingredients

The niboshi used in the soup stock are carefully de-intestinated by hand, one by one, to thoroughly eliminate the bitter taste that is characteristic of niboshi. This painstaking work is the secret to producing a soup stock that is free of impurities and has a refined, clear taste.
Furthermore, in order to pursue the depth of the dashi, we take the time and effort to extract the fragrant No. 1 dashi and the flavorful No. 2 dashi, then blend them together.

And if you use this seafood bowl sauce, you can make an amazingly delicious seafood bowl using easily available supermarket sashimi.
It can be used to season a variety of dishes, including seafood bowls, mashed rice bowls, hand-rolled sushi, and even cooked rice, tamagoyaki (Japanese omelet), pork shogayaki (fried pork with ginger), simmered dishes, and marinating tatsuta-age (fried chicken).
You can also dilute somen and soba noodle soup to your liking.
With our sashimi soy sauce, you can enjoy the flavor of soy sauce itself, with its mellow and rich taste.

TanoyaSeihachi・HakuhoSalt making

With the two of themEnjiroThe encounter began at an event held in Osaka aimed at promoting the charms of Kochi.
So, there was a notice advertising "Recruiting salt makers"Enjirois.
When talking about salt making,EnjiroI was intrigued when I heard him compare salt to a person, saying things like "salt catches a cold," "salt wakes up," and "salt goes to sleep."
When I asked him about how to make sun-dried salt and about Tano Town in Kochi Prefecture,EnjiroI was completely captivated by both his personality and the salt making process.EnjiroThe following year after meeting him, each of them fulfilled their long-cherished dream of becoming his disciple.
EnjiroThe training is not to teach from scratch, but to show the apprentice his own work, let him think about it, and then have the apprentice do the work themselves.
At first, things didn't go as planned, and the first year of training passed by in a flash.
When I first encountered salt making,EnjiroI really understood what he said: "Salt is a living thing. So the expression 'making salt' is a little bit misleading. I actually grow salt every day."
first timeEnjiroWhen I tasted the salt, I was amazed at how smooth it was.
When I think of salt, I think of something with a sharp taste like "salty" or "salty."EnjiroI was impressed by the gentle taste of the salt.
Wanting to share the emotion they felt with as many people as possible, they set their goal as "making gentle, soft, and delicious salt."

I have been working with salt 365 days a year for the past three years.EnjiroThe store was renamed Tanoya.Seihachi・Hakuhobecame independent as
SeihachiThis salt is delicate, moist and fluffy with a gentle salty taste.HakuhoThis salt has a smooth texture and a strong, crisp salty flavor.
Both types of salt enhance the flavor of the other seasonings and ingredients, bringing out the overall taste of the dish and elevating it to the next level.
I work hard every day making salt, hoping to become someone who supports everyone's dining experiences behind the scenes.

name	Polished non-glutinous rice
raw materials	Ingredients: Brown rice Production area: Single-ingredient rice, Hongo area, Uda City, Nara Prefecture Variety: Hitomebore Production year: 2025
expiry date	Please consume as soon as possible as it contains a lot of water.
preservation method	Store in an airtight container in the refrigerator

Product name	The ultimate seafood bowl sauce
name	Soy sauce processed products
raw materials	Soy sauce (contains wheat and soybeans, made in Japan), sake, mirin, starch syrup, protein hydrolysate, maltodextrin, sugar, salt, dashi (dried bonito flakes, kelp, small sardines, dried shiitake mushrooms), brewed vinegar, yeast extract/seasoning (amino acids, etc.), sweetener (stevia), alcohol
Specific raw materials	wheat
Substances equivalent to specified raw materials (Recommended display)	soybeans
Nutritional Information (per 100ml)	Energy: 146kcal Protein: 4.7g Fat: 0.0g Carbohydrates: 24.9g Salt equivalent: 6.7g
internal volume	1000ml
preservation method	Store at room temperature away from direct sunlight. After opening, store in the refrigerator (below 10°C).
expiry date	180 days
maker	Yamami Brewery Co., Ltd. 3-106 Minatocho, Handa City, Aichi Prefecture

Product name	The ultimate seafood bowl sauce with ginger
name	Soy sauce processed products
raw materials	Soy sauce (contains wheat and soybeans, made in Japan), sake, mirin, starch syrup, protein hydrolysate, maltodextrin, ginger, sugar, salt, dashi (dried bonito flakes, kelp, small sardines, dried shiitake mushrooms), brewed vinegar, yeast extract/seasoning (amino acids, etc.), sweetener (stevia), alcohol
Specific raw materials	wheat
Substances equivalent to specified raw materials (Recommended display)	soybeans
Nutritional Information (per 100ml)	Energy: 146kcal Protein: 4.7g Fat: 0.0g Carbohydrates: 25.1g Salt equivalent: 6.7g
internal volume	1000ml
preservation method	Store at room temperature away from direct sunlight. After opening, store in the refrigerator (below 10°C).
expiry date	180 days
maker	Yamami Brewery Co., Ltd. 3-106 Minatocho, Handa City, Aichi Prefecture

About this product

*This is new rice from the 2025 harvest.
*This product is sold as white rice. (Brown rice and 5-grain rice are not available.)

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2

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[2025 New Year's Rice] 2kg of "Hitomebore (White Rice)" that's delicious even when cold + Ultimate Seafood Bowl Sauce (choose with or without ginger)

Regular price: 5,500円（税込）
Sale price: 5,500円（税込）
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[2025 New Year's Rice] 2kg of "Hitomebore (White Rice)" that's delicious even when cold + Ultimate Seafood Bowl Sauce (choose with or without ginger)

2kg of Hitomebore (white rice) from Uda City, Nara Prefecture

The ultimate seafood bowl sauce

Recommended recipes

Takikomi gohan (rice cooked with ingredients)

Grilled rice balls

"Hitomebore" is sweet and sticky and delicious even when cold

"Ultimate Seafood Bowl Sauce" made with four carefully selected dashi ingredients

TanoyaSeihachi・HakuhoSalt making

匠の食卓が選ばれる7つの理由

[2025 New Year's Rice] 2kg of "Hitomebore (White Rice)" that's delicious even when cold + Ultimate Seafood Bowl Sauce (choose with or without ginger)

有料オプション（別売）

のしをご希望の方は入力をお願いします（無料）

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