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Every country in South Asia has its unique culture, food, languages, history, and heritage. However, there is something that unites them all - a love for rice. From India and Bangladesh to South Korea and Japan, this small, white grain is a key part of many families' diets. Rice can be stir-fried, slowly cooked, or even made into sushi, and each country creates its own special kinds, with particular qualities used in different dishes to enhance taste and texture. While many types of rice are inexpensive and easy to find, the one that is considered a luxury is the Japanese Kinmemai Premium. Made with Japan's most prized grains and using advanced techniques from the Toyo Rice Corporation, it is aged for six months to develop flavor, making it the costliest rice in the world. It is described on the official website as the first artisanal, hand-selected rice from Japan that does not need rinsing. In 2016, it was noted in the Guinness World Records as the world's most expensive rice.
When you cook rice, it's usually necessary to wash it several times, soak it to make it softer, and remove extra starch and dirt. However, the Japanese Kinmemai Premium grains undergo a special washing process during milling that eliminates both starch and bran, so they don’t need to be washed before cooking. The website states that this rice has exceptional nutritional benefits. It contains six times more lipopolysaccharides (LPS) than regular rice. This substance is known to strengthen the immune system, improve overall health, and aid in fighting diseases. Grown mainly in Japan’s Koshihikari area, these grains tend to be larger than standard rice. This area is surrounded by mountains and hills, which provide an ideal temperature range for growing rice. Additionally, the water for irrigation comes from the mineral-rich natural springs of Mount Echigo-Komagatake. While many rice types are cultivated worldwide under specific climates and conditions, what makes this rice the most expensive? Each grain of Japanese Kinmemai Premium is carefully handpicked for its exceptional energy and compatibility with other ingredients.
The rice variety known as Kinmemai Premium is made from grains called Pikamaru and Koshihikari, which are among the finest globally. The makers of this rice in Japan purchase these grains at nearly eight times their original cost. After that, they undergo a special aging technique that enhances their freshness, texture, and taste. This rice also undergoes a polishing method known as rice buffing, which is one of the top ways to polish grains. This process gets rid of the waxy outer layer that is hard to digest, ensuring that the nutty flavors and nutritional benefits stay intact.
For thousands of years, rice has been a fundamental part of Japanese cuisine, with over 300 different types of rice being cultivated in the country. Rice is used to make comfort foods, refreshing beverages, and fine dishes. Keiji Saika, who is 91 years old and leads Toyo Rice Corporation, is the creator of Japanese Kinmemai Premium. Although rice-based Japanese dishes have gained popularity worldwide, the actual grains have not received the same attention. "I thought Japan should showcase better how amazing our rice is to the world," Saika told CNN Travel. He launched Kinmemai Premium in 2016 and offered an 840-gram pack for 9,496 Japanese Yen (around Rs 5,490) at a time when regular rice varieties were priced between 300 and 400 Yen (Rs 173 and Rs 231) per kilogram.
As per the official website, the current cost of Kinmemai Premium is SGD $155 for six sachets of 140 grams each, approximately Rs 10,548 for 840 grams. Buying one kilogram would set you back about Rs 12,557. While it ranks among the most expensive rice in the world, Saika acknowledged that running the business is not financially rewarding. Nonetheless, it remains one of his many efforts to enhance Japanese rice production.
