Have you ever tried Japanese rice?
In Japan, rice is an essential part of everyday meals. Japanese people grow up eating rice regularly from childhood, and it remains a staple throughout their lives.
Japanese rice is highly regarded around the world. However, that does not necessarily mean everyone will find it “the best.” Many people naturally feel that the food they grew up with tastes best to them.
With that in mind, speaking from a Japanese perspective, we genuinely believe that Japanese rice is very delicious. Among all Japanese rice, there is one especially special type: shinmai.
Shinmai refers to rice from the current year’s harvest that is eaten soon after being harvested. At this stage, the rice contains more moisture, has a richer aroma, and offers a natural sweetness at its peak.
Shinmai is generally available from late September to November, with October being the best time to experience its flavor.
Strictly speaking, rice harvested, milled, and packaged within the same year may still be labeled as shinmai even in January. However, for most Japanese people, the true “season” of shinmai is autumn.
While traveling in Japan, most meals are enjoyed at restaurants, but not every restaurant uses shinmai. If you happen to see a noren curtain or sign that says “新米 (shinmai),” it is worth stepping inside.
If you are staying at an Airbnb or similar accommodation with a rice cooker, we also recommend buying shinmai at a supermarket and cooking it yourself. During autumn, most supermarkets clearly label rice packages with “shinmai.”
By knowing this season, you can experience one of Japan’s most special times of the year more deeply.