Tamaki Rice Corporation is a Japanese owned and operated company that has combined its traditional farming principles with the most modern milling technology and has set the highest standards to produce rice of consistent quality and superior taste. We have been providing our loyal customers with Tamaki Rice for over 20 years.
We built a small, sophisticated rice mill in Northern California's Sacramento Valley, where the water, soil, and climate are ideal for rice cultivation. To guarantee that the very best rice is delivered to you, we maintain control over every phase of rice production from growing to packaging. The rice fields that produce Tamaki Rice are inspected from pre-planning through harvest and are produced on the same land using the same cultivation methods year after year. Our millers carefully select and refine Tamaki Rice using state-of-the art equipment and the most advanced milling techniques.
The ownership and the employees of the company have succeeded in producing the finest Japanese short-grain rice in the world. We remain committed to our philosophy in producing Tamaki Rice and we will continue to present Tamaki as the signature of quality.
When it comes to Japanese short-grain rice, Tamaki Gold is known throughout the world as the signature of quality. Tamaki Gold has been evaluated by the Japanese Association of Rice Taste Appraisers and was ranked among the top Koshihikari grown in Japan. We select only the finest Koshihikari paddy which is produced by our farmer in the Sacramento Valley near the base of the Sutter Buttes. The combination of our cultural practices, the soil characteristics, climate, and the pure crystal clear water that flows out of the Sierra Mountains, produces the perfect Koshihikari kernel.
Tamaki Gold is your best choice for any Japanese cuisine and should always be used for the finest sushi experience. Tamaki Gold has a very moist kernel that has the perfect stickiness and holds its flavor and firmness over periods of time. It should be part of every sushi experience, and you should also use Tamaki Gold to accompany your sukiyaki, tempura, and tonkatsu. You can even use Tamaki Gold to make a wonderful risotto.
Our Tamaki Quick Cook Brown Rice is a premium California short grain rice with a great nuttiness and perfectly chewy texture. Brown rice is valued for its nutritional content, but it requires more water and a longer cooking time than white rice. Our Tamaki Quick Cook Brown Rice contains all the beneficial dietary fibers and vitamins of typical brown rice, but is specially milled to absorb water for quick cooking. To prepare, simply rinse the rice 2 to 3 times until the water runs clear. The standard ratio for this rice is 1.3 cups of water to 1 cup of rice, so measure your rice and water accordingly and follow your rice cooker's instructions to start the cooking process. For tastier rice, try soaking for 30 minutes before cooking to allow adequate water absorption, and fluff the rice 10 minutes after cooking to allow any excess moisture to escape.
Tamaki Classic is one of the finest premium short-grain blends products produced in California. Tamaki Classic is used by many Japanese restaurants around the world and is the favorite of many Japanese rice connoisseurs. Tamaki Classic is a wonderful rice with excellent texture, flavor, and aroma. This Japanese short-grain blend is milled to the same standard as our Tamaki Gold.
Minori is only available for our restaurant customers and is a special blend of premium California short-grain and California medium-grain. Our customers enjoy the characteristics of our premium short-grain while saving on costs due to the medium-grain portion of the blend. The product has a good texture, flavor, cohesiveness, and a very nice glossy appearance.
What is Haiga? Haiga is the Japanese word for "Rice Germ" and Tamaki Haiga is a carefully milled Koshihikari rice kernel that retains its own rice germ. Tamaki Haiga is produced with specific milling equipment purchased in Japan. The Tamaki Haiga cooks similar to Japanese white rice, yet preserves many of the kernel's natural vitamins and other nutrients. This product is perfect for the customer who prefers white rice, but would like a nutritional benefit similar to brown rice.
What makes "Haiga" rice good for you? Rice germ contains a wealth of vitamins (vitamin B1, B2, B6, and E), fiber and GABA (Gamma Aminobutyric Acid.)
For over twenty years, Tamaki Rice Corporation has made quality its number one priority, and this commitment is evident through all stages of production from planting to packaging.
All rice that is grown by Tamaki Rice Corporation is held to our rigorous standards that we have established over the last two decades. These specific cultural practices have been developed to produce rice of exceptional quality while being environmentally responsible. Tamaki Rice Corporation also takes great care to see that our rice is only harvested at the optimal moisture content to maintain the highest milling quality.
The rice mill at Tamaki Rice was designed to produce the finest Japanese short-grain rice possible. This goal has been achieved by building a small scale mill that focuses on quality, not volume. The mill was fitted with the finest Japanese milling equipment available. Our milling and quality control staff have the experience and expertise needed to produce the finest rice. The quality control staff not only checks the rice for grade and appearance, but also for cooking characteristics and taste before packaging.
Tamaki Rice ensures that the rice is dried shortly after harvest to prevent any off odors and off flavors. Tamaki Rice monitors rough rice samples throughout the drying and storage process. The rough rice is stored at low grain temperatures to reduce the quality change that naturally takes place after the rice is harvested. All rough rice in storage will be tasted and evaluated prior to shipping to our mill.
Tamaki Rice has built a long history of providing our customers with a quality product, in a quality package that is tailored to our customer's specific needs. Tamaki Rice Corporation is the only company in the rice industry to package our retail products in a non-gas permeable metalized material, and then flush it with nitrogen gas which displaces the oxygen. We will continue to be an innovative leader so that we can provide our customers with packaging that improves the quality of rice and increases product shelf life.
Tamaki Rice Corporation uses a Kapika dry polisher that was developed by a Japanese manufacturer to polish the rice kernels. This technology actually allows the rice kernels to polish each other without the use of water or any foreign material. The Kapika polisher significantly removes more residual bran than ordinary polishers which greatly reduces the need to rinse rice and provides you with a beautifully polished rice kernel. This process essentially makes rinsing rice optional so now it is your personal preference to rinse or not to rinse. The removal of this residual bran also allows for increased water absorption which creates a kernel with the perfect tenderness.
The main reason for the deterioration of rice flavor is oxidation. Tamaki Rice has made a commitment to provide our customers with a product that is unrivaled in freshness. We do this by packaging our 5 pound and 15 pound products in non-gas permeable material and then flush it with nitrogen gas which displaces the oxygen. This process is completely safe, it uses no chemicals, poisonous gases or pesticides. Nitrogen is an inert gas; in fact about 78% of the air we breathe is made up of nitrogen. Nitrogen flushing has long been used in the packaging of nuts, potato chips, and meats. Nitrogen flushing is the most effective way to preserve freshness.
1. Make sushi rice by adding sushi vinegar to cooked Tamaki Rice while it is warm.
2. Put a layer of the sushi rice into a small cup and press down.
3. Spoon a thin layer of cod roe powder into the cup before adding more sushi rice, packing it down.
4. Arrange sliced shiso leaves for the next layer and add more sushi rice over the shiso, packing it down.
5. Arrange sliced salmon sashimi over the rice for the top layer.
6. Spoon the desired amount of ikura over the salmon sashimi and garnish with radish sprouts.
7. Serve with soy sauce and enjoy!
1. Lay a piece of plastic cling wrap on the work surface and place a sheet of seaweed on a diagonal with the rough side up.
2. Using slightly wet hands or a spoon, flatten rice in the center of the seaweed.
3. Mix tuna with mayonnaise and spread mixture and asparagus over the rice and cover evenly.
4. Spread another layer of rice on top and begin folding a corner over into the middle.
5. Working around the filling, tightly wrap each corner into the middle to form a square, holding the corners down and compressing. Secure with water if needed before wrapping it tightly with the plastic wrap.
6. Use a wet knife to cut the Onigirazu.
1. Use salt and pepper to lightly season steak and add to pan, searing it on both sides. Once it finishes cooking, remove and slice into strips.
2. Cut shiso leaves and seaweed into thin slices.
3. Put cooked Tamaki Rice onto bowl.
4. Arrange a few strips of wagyu steak over the rice and garnish with shiso leaves and seaweed.