Rice DEN (2 kg)

This rice grown in phytic acid culture has a good elasticity in the mouth and a sweetness that lingers in the aftertaste. In addition, the flavour is not lost, even when cooked for a long time.

Since its launch seven years ago, this rice has been constantly in the media because of its qualities.

Good to know: phytic acid is an organic acid that plants secrete from their roots in order to survive. Phytic acid cultivation is a method that uses the components of this acid to increase the rice’s own growth and immunity. For example, 16 of the 81 organic acid components that plants secrete from their roots have been purified and administered to the plant during cultivation.

About Kayamori Farm

Kayamori Farm began living on the land it currently occupies around 1700, and has been growing rice for over 300 years. Its motto is to grow rice that people can eat safely, so all efforts are focused on growing healthy rice.

The farm makes its own fertiliser from salmon, which is widely farmed in Kamo town. Each spring, one million salmon fry are released into the world’s oceans, only to return to spawn in the river where they were born four years later in the autumn. Local fishermen catch about 10,000 and collect the eggs to hatch the young, but they have no way of using the caught salmon because they smell and cannot be eaten. So Kayamori Farm decided to collect all these salmon that were not fit to eat, ferment and age them, and then turn them into fertiliser. The result is an excellent fertiliser for the soil.

In addition, phytic acid farming also has the advantage of ridding the rice field of harmful components (sulphuric acid, hydrochloric acid, gypsum, etc.) generated by the soil. Thus, the fertile soil at Kayamori Farm is actually the result of a long process.