October is the season for harvesting rice.
Since rice is the staple food of Japan,
eating newly harvested rice is always the
delight for the Japanese.
In olden times, it was not possible to
cultivate rice in Hokkaido because of its
cold climates.
However, forerunners' painstaking
efforts made it possible, and the quality of
Hokkaido's rice has become to be comparable
to the rice from other areas known for their
quality rice production.
Among Hokkaido's rice, the latest brand
'Yumepirika' has outstanding stickiness
that the Japanese expect for rice.
Simple side dish, like miso soup
or pickles are just enough
to enjoy this good rice.
Just-cooked, glistening Yumepirika
A bowl of rice with a typical rice cooker
