Raw material / 原材料Food ingredients

Akitakomachi (Akita Premium Rice)

あきたこまち (あきたこまち)

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Why source from Japan

Akita Cooperative-controlled cultivation since 1984 release; lighter eating profile than Koshihikari suits bento and convenience-food retail.

Key spec

Amylose 18-19%; protein 6-7%; less-sticky than Koshihikari; characteristic low cold-resistant breakdown.

Typical end-product

Bento / onigiri rice for retail, ready-meal export, premium retail.

At a glance

Suppliers listed
2 suppliers
Typical MOQ
100 kg polished; 10–50 kg specialty grades
Typical lead time
4–8 weeks
Regions of origin
Akita (~50%), Iwate, Yamagata, Ibaraki
Category
Food ingredients
Harvest season
September – October
Japan regulatory status
Food product; Akita regional brand
Japanese name
あきたこまち
Romaji
あきたこまち

About this ingredient

Premium Akita Prefecture rice cultivar developed 1984 — Japan's third most-cultivated rice variety after Koshihikari and Hitomebore. Distinguished by lighter, less-sticky cooked profile compared to Koshihikari, suiting bento and onigiri applications. Akita produces ~50% of Japan's Akitakomachi; cooperative-controlled cultivation maintains specific Akita-region terroir branding. Distinct from existing rice entries.

Regulatory status

JapanFood product; Akita regional brand
EUFood import; rice-import licensing
United StatesGRAS; rice-import allowed
ChinaGACC; arsenic compliance

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Japanese suppliers

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Last updated: 2026-05-05

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