“What’s the difference between this rice and regular Japanese rice?,” we ask. “You’ll taste it.” Executive chef Seki Takuma, from sustainable Japanese restaurant Noka, was referring to Toki-Mai rice, a brand of short-grain rice cultivated on Sado Island, in the Niigata Prefecture where he’s from. The rice, known for its unique stickiness, bite and umami, will be available at Noka until 27 March, so we visited to taste the difference for ourselves.

WANT MORE? CHECK THESE OUT

WANT MORE? CHECK THESE OUT


STORIES YOU’LL LOVE