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Description
Yamazaki, Premium Sushi Rice, 1kgJapan Celebrates New Rice. Sushi Demands Aged Rice. This Variety Is Both. In Japanese food culture, shinmai the new harvest rice is celebrated every autumn. Freshness is everything. In sushi, the reverse is true: experienced sushi chefs prefer aged rice because lower moisture content means better vinegar absorption, firmer grain structure, and nigiri that holds its shape under pressure. These two things are normally in conflict. The Emi no Kizuna ()
Japan Celebrates New Rice. Sushi Demands Aged Rice. This Variety Is Both.
In Japanese food culture, shinmai — the new harvest rice — is celebrated every autumn. Freshness is everything. In sushi, the reverse is true: experienced sushi chefs prefer aged rice because lower moisture content means better vinegar absorption, firmer grain structure, and nigiri that holds its shape under pressure. These two things are normally in conflict. The Emi no Kizuna (恵みの絆) variety from Yamazaki in Ibaraki Prefecture was bred to resolve it: it has the moisture characteristics and structural properties of aged rice even when fresh off the mill. The result is premium sushi rice that does not require a maturing period and delivers consistent results from the first batch. As used at two Michelin star Ynyshir in Wales.
Why Chefs Choose This
- As used at 2 Star Ynyshir: Gareth Ward's kitchen uses this rice — the same operation that uses the Shokunin chopping boards. When one kitchen earns two stars and sources this specifically, it is a meaningful signal
- Aged character from fresh rice: Most sushi rice improves with storage as grain moisture drops. Emi no Kizuna delivers that low-moisture, high-absorption profile from opening — no maturing period, no batch variation between new and old stock
- Consistent starch and grain size: Milled and graded for uniformity. Consistent grain size means consistent cook time and consistent vinegar uptake — the two variables that determine whether a rice service runs smoothly or doesn't
- Ibaraki provenance: Grown in Ibaraki Prefecture in the Kantō plain, directly north of Chiba. Well-watered, flat rice-growing land with a climate suited to premium japonica production
How to Use
- Rinse until clear: Rinse in cold water, agitating gently, until the water runs nearly clear — typically 4 to 5 changes. This removes excess surface starch that would make the cooked rice gummy
- Soak 30 minutes: Soak after rinsing, then drain thoroughly before measuring cooking water — the grain absorbs during soaking and the ratio needs to account for that
- Ratio and cook: 1:1 by weight for nigiri-ready rice. Bring covered to the boil, lowest heat for 12 minutes, rest off the heat for 10 minutes before lifting the lid
- Season warm: Fold sushi vinegar through while still warm using a cutting motion — not stirring. Fan while folding to cool quickly, develop sheen, and stop the cook without steaming the rice further
恵みの絆 — The Bond of Blessings. And the Woman Who Saved the Farm.
Yamazaki has grown rice in Ibaraki — formerly Hitachi domain, directly north of Chiba in the Kantō plain — for generations. Japanese rice farming succession has traditionally passed through the male line, and when it became clear that there were no sons to inherit, the company faced closure. The current president — the first woman in the farm's history to take the role — stepped up and took on the business rather than allow it to fail. That decision preserved both the farm and the Emi no Kizuna variety it had developed. The name Emi no Kizuna (恵みの絆) means "bond of blessings" — a name that carries the weight of that particular inheritance differently now than it would have before. The variety itself addresses a genuine problem in sushi rice supply: the tension between Japanese domestic culture (which prizes shinmai, the new harvest) and sushi technique (which demands aged rice for its lower moisture and better structure). Emi no Kizuna was developed to have aged-rice characteristics from the point of milling, making it usable immediately and consistent across the growing season.
Why do sushi chefs prefer aged rice over fresh rice?
Fresh rice contains more moisture. Higher moisture content means the grain absorbs vinegar less cleanly — the seasoning sits on the surface rather than integrating into the grain. It also makes the cooked rice softer, which affects how nigiri holds under hand pressure and how maki holds when sliced. Aged rice — stored for months after milling — loses moisture gradually, and the result is a firmer, drier grain that absorbs sushi vinegar evenly, holds its shape under moulding, and produces a cleaner, less gluey texture in the finished rice. The reason Emi no Kizuna matters to a professional kitchen is that it delivers this profile without the wait: you open the bag, cook the rice, and the behaviour is what you would expect from well-aged stock. Batch consistency follows from that — your rice does not change character as the season progresses and stock moves from new-harvest to older.
Product Details
| Product Type | 寿司米 — Japanese Short-Grain Sushi Rice |
| Brand | Yamazaki (山崎) |
| Variety | Emi no Kizuna (恵みの絆) — aged character from fresh grain |
| Prefecture | Ibaraki, Japan (formerly Hitachi domain) |
| Grain Type | Short-grain japonica |
| As Used At | 2 Star Ynyshir, Wales |
| Net Weight | 1kg |
| Also Available | 5kg for high-volume sushi programmes |
What rice-to-water ratio should I use for sushi rice?
The standard ratio for Emi no Kizuna is 1:1 by weight (equal weight rice and water) — the lower natural moisture content of this variety means it needs slightly less cooking water than a standard fresh rice. For a slightly softer grain suited to hand rolls or rice bowls, use 1:1.05. After soaking for 30 minutes, drain well before measuring cooking water — the grain absorbs some water during soaking, and factoring this in keeps the ratio accurate. Rest the cooked rice with the lid on for 10 minutes off the heat before seasoning.
How much sushi vinegar should I use per kilo of dry rice?
A standard starting point is 80–100ml of prepared sushi vinegar per 1kg of dry rice, which yields roughly 1.8–2kg cooked. Because Emi no Kizuna absorbs vinegar cleanly without the seasoning pooling on the surface, you may find you can season at the lower end of that range and still achieve full flavour distribution. Fold the vinegar in while the rice is warm using a cutting motion rather than stirring. Fan while folding — the combination of movement and airflow cools the rice quickly, stops the cook, and develops the characteristic sheen on well-made sushi rice.
What is the difference between the 1kg and 5kg formats?
The rice is the same variety and grade in both sizes. The 1kg is suited to kitchens running sushi as part of a wider menu, chefs testing the rice before committing to larger volumes, or operations where a manageable pack size keeps quality control simple. The 5kg reduces cost per kilo and is the right format for dedicated sushi kitchens or high-frequency service. Once opened, store in a cool, dry, airtight container — rice absorbs odours and moisture from the surrounding environment and the quality will drop if left in an open bag.
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