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Description
Yamazaki, Premium Sushi Rice, 5kgA Two Star Sushi Rice, in the Catering Size Most sushi rice improves with age, because lower moisture means cleaner vinegar absorption, firmer grain and nigiri that holds under pressure. Yamazaki's Emi no Kizuna () was bred to deliver that aged character while still fresh off the mill, so it performs like well matured stock from the first bag and stays consistent through the season. It is grown in Ibaraki and used at two Michelin star Ynyshir in
A Two-Star Sushi Rice, in the Catering Size
Most sushi rice improves with age, because lower moisture means cleaner vinegar absorption, firmer grain and nigiri that holds under pressure. Yamazaki's Emi no Kizuna (恵みの絆) was bred to deliver that aged character while still fresh off the mill, so it performs like well-matured stock from the first bag and stays consistent through the season. It is grown in Ibaraki and used at two Michelin star Ynyshir in Wales. This is the 5kg format, the size for a dedicated sushi kitchen running it every service.
Why Chefs Choose This
- As used at 2 Star Ynyshir: Gareth Ward's kitchen in Wales runs this rice, a meaningful signal when a two-star operation sources a specific grain
- Aged character from fresh rice: the low-moisture, high-absorption profile of aged rice from opening, with no maturing period and no batch swings between new and old stock
- Consistent grain and starch: milled and graded for uniformity, so cook time and vinegar uptake stay predictable across service
- Catering value: the 5kg pack lowers cost per kilo for high-volume sushi programmes; the 1kg suits smaller kitchens or a first trial
How to Use
- Rinse until clear: rinse in cold water, agitating gently, through 4 to 5 changes until it runs nearly clear, to remove surface starch
- Soak 30 minutes: soak after rinsing, then drain well before measuring cooking water
- Ratio and cook: 1:1 by weight for nigiri-ready rice; boil covered, lowest heat 12 minutes, rest off the heat 10 minutes
- Season warm: fold sushi vinegar through warm with a cutting motion while fanning, to cool quickly and develop the sheen
恵みの絆 — The Bond of Blessings
Yamazaki has grown rice in Ibaraki, formerly the Hitachi domain in the Kantō plain north of Chiba, for generations. When the family line reached a point with no son to inherit, the farm faced closure; the current president, the first woman in its history to hold the role, took on the business rather than let it fail, preserving both the farm and the Emi no Kizuna variety it had developed. The name (恵みの絆) means bond of blessings. The variety answers a real tension in sushi rice: Japanese food culture prizes shinmai, the celebrated new harvest, while sushi technique demands the lower moisture and firmer structure of aged rice. Emi no Kizuna was bred to carry aged-rice characteristics from the point of milling, so it is usable immediately and consistent across the growing season.
Learn more: Japanese Rice
Why do sushi chefs prefer aged rice over fresh rice?
Fresh rice holds more moisture, so it absorbs vinegar less cleanly, the seasoning sits on the surface rather than integrating, and the cooked grain is 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 ends up firmer and drier, absorbing sushi vinegar evenly and holding its shape under moulding. Emi no Kizuna matters to a professional kitchen because it delivers that profile without the wait: open the bag, cook it, and it behaves like well-aged stock, with batch consistency that holds as the season moves from new harvest to older grain.
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 | 5kg |
| Also Available | 1kg for smaller kitchens or a first trial |
What rice-to-water ratio should I use for sushi rice?
The standard ratio for Emi no Kizuna is 1:1 by weight, as the lower natural moisture of this variety needs slightly less cooking water than a standard fresh rice. For a softer grain suited to hand rolls or rice bowls, use 1:1.05. After soaking for 30 minutes, drain well before measuring cooking water, since the grain absorbs 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 to 100ml of prepared sushi vinegar per 1kg of dry rice, which yields roughly 1.8 to 2kg cooked. Because Emi no Kizuna absorbs vinegar cleanly without pooling on the surface, you can often season at the lower end and still get full flavour distribution. Fold the vinegar through while the rice is warm with a cutting motion rather than stirring, fanning as you go to cool the rice quickly, stop the cook and develop the sheen.
What is the difference between the 5kg and 1kg formats?
The rice is the same variety and grade in both sizes. The 5kg lowers cost per kilo and is the right format for a dedicated sushi kitchen or high-frequency service. The 1kg suits kitchens running sushi as part of a wider menu, or a first trial before committing to volume. Once opened, store cool, dry and airtight; rice readily absorbs odours and moisture, and quality drops if it is left in an open bag. For service, hold cooked, seasoned rice in an insulated rice container rather than letting it dry out.
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Exchange/Return Notes
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