TamakiHaiga - Shortgrain Rice 2kg

UPDATE: September 30, 2020Replenished my stock and it was put into a box without any headroom (the bag touched the top of the box) so when I cut it open it cut open the bag of rice. Annoying. The rice is nitrogen-packed which keeps it fresh and I wasn't ready to open this bag for another couple of weeks. :(I love rice. Short grain, long grain, sushi, basmati, arborio, carnaroli, bomba, Jasmine, sticky, black, red, green, white.But for many years, Lundberg Golden Rose, a medium-to-short grain brown rice, was my standard, every day rice, and pretty much my favorite rice, despite being brown. (In other varieties of rice I preferred the taste of white rice.) Sadly, they stopped growing it.I was looking for another all-around day-to-day rice. I experimented making GABA rice, I also sprouted rice, and tried other ways to coax myself to eat brown rice. I had two concerns: Limiting the phytic acid/making the nutrients bio available and flavor. I did feel slightly virtuous eating the sprouted and GABA rice, but the one aspect of brown rice I did like (not the taste), the "bite" or chewiness, was destroyed.Then a few years ago I heard about Haga Mai, but it wasn't readily available. When I saw this on Amazon, I knew I had to try it.This rice is ridiculously delicious. It is chewy, has the mildness of white rice with just a bit of the rich flavor of brown. It could end up being my permanent replacement for Golden Rose.But it is very pricey.I am hoping that if demand increases, the price will come down.Really good though!*I'm still rating it four stars for value for money because if it is as nutritionally rich as all the hype, it's a pretty good value.

I absolutely love this rice. It's delicious and nutritious. I like to make it in my instant pot and it comes out perfect every time. 1 cup of rice to 1 cup of liquid (I like to make it with broth) or water, a generous pinch of salt. Cook 4 minutes at high pressure and allow for natural pressure release (which takes about 15-20 minutes) and the rice comes out perfect. Tender with just the right amount of chew. Sometimes I sauté a finely chopped shallot in duck fat (or butter) directly in the Instant Pot before adding the rice and liquid for extra flavor. Mmmm, I'm going to make some today! P.S. Make sure to rinse the rice well several times before use.

This rice is one of the best I have ever had. The directions are spot on.

Wonderful product, cooks perfect ever time, so much flavor and texture a truly superb product.

This is my favorite rice. It is semi brown rice- which eats/cooks like white rice, but is better for you since it still has the germ. This is a short- sushi style- rice ideal for Japanese or Korean food.. and so good for rice bowls, or with an egg, or sunk in soup. Delicious with just EVOO and salt. (This rice with a scrambled egg, scallions, and a touch of sesame oil is my favorite comfort food.) Love love love it.

We cook rice in the rice cooker with smaller amount of water to get it a bit more al dente. The whole family really likes the taste. And as added benefit it is healthier than fully polished rice.Alternatively, we cook a pilaf with this rice. It cooks fast, so wash it quickly, do not pre-soak in water, limit cooking time... And everything turns out very tasty.Very good rice. This is our choice nowadays.

I pretty much exclusively buy this rice, which sounds ridiculous because of the expense over other rice, but it's true. I also don't eat rice every day, or even every week so a bag does last me a bit. But everyone I make this rice for is really impressed.The rice is definitely more than just regular white rice. There is actual flavor with this rice, there is almost a slight nutty flavor to it. And the texture is more substantial than regular white rice, while still remaining soft and light. When I prepare it I give it a wash through a strainer to remove a lot of the starch. I also often pair it with a sauce I make with butter and soy sauce (sometimes add a few drops of sesame oil as well), and it's amazing! Try it out you won't be disappointed.I just took 1 star off because of the price being what it is. I say it's worth it, but others might not agree.

We have always been a fan Tamaki short grain white rice. We make it in the rice cooker with chicken stock or water. We decided to try brown rice but it took so much longer to cook and wasn't as yummy as the white rice. We tried the the Haiga as a compromise but it doesn't' feel like one. It's just as good as the white rice. The Haiga has a very similar taste and texture and the same cooking time. What could be better?!