FAQ

I don't have a rice cooker. How do I prepare Heirloom Varietal Kokuho Rose or Sho-Chiku-Bai Sweet Rice?
Heirloom Varietal Kokuho Rose® Rice (milled white) on the Stove-top

Yield: approximately 3.5 cups cooked rice

Place 1.5 cups of uncooked Heirloom Varietal Kokuho Rose in a good size bowl and under cool running water, swirl and agitate with your hand, then drain - repeat several times. Combine drained rice and 2 cups of room temperature purified water in a medium saucepan. Ideally, you'll want to use a heavy-bottomed, non-stick pan with a tight-fitting, glass lid if available (the better to observe, as you do not want to remove the lid during the cooking process). Let the rice rest in the water 20 - 30 minutes. Do not drain. Place over heat without the lid, and quickly bring to a moderate boil (the water should be bubbling though not violently). Now, cover the pan with the lid, reduce the heat to low and simmer for approximately 20 minutes or until the water is mostly absorbed. (The rice will look moist, and the contents might be bubbling just a bit.) At this point, remove the pan from heat with lid intact, and allow the rice to rest undisturbed for 15-20 minutes. Remove lid, and gently fluff with a fork. Replace lid and allow rice to rest for another 5-10 minutes. (These rest periods are essential and aid in the development of an overall uniform texture).

Heirloom Varietal Brown Kokuho Rose® Rice (unpolished brown) on the Stove-top

Method I

Yield: approximately 2 cups cooked rice

Rinse 1 cup rice. Soak the rice in purified water to cover for 30 minutes then drain. (Presoaking our brown rice is recommended when utilizing an electric cooker as well.) Combine the rice with 1 and 3/4 cups purified water in a medium size, heavy-bottomed saucepan. (If available, use a non-stick pan with a tight-fitting, glass lid.) Place over heat (without lid) and bring to a boil. Reduce heat, cover with lid, and gently simmer for 35-40 minutes or until the water is absorbed. (The rice will look moist, and the contents will be still be bubbling just a bit.) At this point, remove the pan from heat, lid intact, and allow the rice to rest undisturbed for a minimum of 15 minutes, and as long as 30 minutes. Remove the lid, and gently fluff with a fork. Replace the lid and allow rice to rest for another 10 minutes. (These rest periods are essential and aid in the development of an overall uniform texture).

Method II

Yield: approximately 2 cups cooked rice

Rinse 1 cup rice in a strainer under cold running water for 30 seconds. Bring 3 quarts purified water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir briefly, and boil uncovered for 30 minutes. Pour contents of pot into a strainer over the sink. Let rice drain for 10 seconds, then return to pot situated away from heat. Replace pot lid and allow to steam 10 minutes. Uncover, fluff with a fork, and season to taste.

Sho-Chiku-Bai® Sweet Rice on the Stove-top

Rinse the desired amount of raw rice then place in a large bowl with purified water to cover by approximately 3 inches. Place soaking rice in a cool area to rest for a minimum of 6 hours or overnight. This soaking/resting period is absolutely essential. Drain rice and place in a steaming setup with a lid (the rice must sit above the boiling water, not in contact). Steam for approximately 30 minutes or until the rice is cooked to your preference in terms of texture.

Are these products available at retail venues?
Conventionally farmed Heirloom Varietal Kokuho Rose, Sho-Chiku-Bai, and Mochiko Blue Star Sweet Rice Flour have been sold primarily in Asian specialty grocers since their individual inceptions (i.e. the 40s - early 60s). Availability is more ready in California and the Pacific Northwest. The 5 Lbs. bags of Koda Farms Heirloom Varietal Kokuho Rose can sometimes be found in Safeway Markets in northern California. Organic Heirloom Kokuho Rose, milled white sushi or whole grain brown, can be found at northern California branches of Whole Foods Market, Rainbow Grocery in San Francisco, and Tokyo Fish Market, Berkeley Bowl Market, The Pasta Shop, and Market Hall Foods in Berkeley, Oakville Grocery in Oakville (Napa Valley), and Tower Health in Fresno. Organic Brown Heirloom Kokuho Rose can be found at the macrobiotic M Café de Chaya in Los Angeles and Culver City in southern California. Organic Nirvana can be found at Rainbow Grocery (bulk section), Tokyo Fish Market, The Pasta Shop, Market Hall Foods, M Café de Chaya, and Marlow and Sons in Brooklyn.

Is Koda Farms' rice produced in a facility that handles nuts or dairy materials?
Koda Farms is dedicated exclusively to the production of rice products (no dairy products or byproducts are involved), and does not do process or co-pack for other entities any product other than their own. Koda Farms is a certified organic facility, indicating that operating procedures and practices are above and beyond conventional standards as mandated by the USDA. Finally, Koda Farms products are certified Kosher (KSA).

Organic Certification?
Products on this website described as organic are certified by CCOF. Founded in 1973, non-profit CCOF (California Certified Organic Farms) was one of the first organizations to perform organic certification in North America. Today, the CCOF seal is synonymous with integrity and high standards. http://www.ccof.org

Kosher Certification?
Products on this website described as kosher are certified by KSA (Kosher Supervision of America). KSA is a non-profit Kashrus agency recognized by rabbinical associations throughout the world. http://www.ksakosher.com