秋田県·特産品
Awayuki Komachi
Take a bite of freshly cooked rice. A chewy stickiness and a subtle sweetness gently spread through your mouth. It remains soft without hardening even after cooling—this is Awayuki Komachi, a low-amylose rice born in Akita. Characterized by its low amylose content, it develops a strong stickiness and sweetness. Its name is derived from the way the fluffy, cooked appearance reminds one of 'awayuki' (light snow) that falls in early spring. It was originally developed as a variety that could grow even in harsh, cold hilly and mountainous areas. Because it cooks to a soft texture, it is perfect for rice balls and lunch boxes. Since it remains delicious even when cold, it is also great for outings. This is a rice with a gentle flavor, born from the wisdom of Akita's rice cultivation. Please try cooking it for yourself.
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