Okome, gohan, raisu, shinmai…rice by any other name would taste as good

Japanese people have embraced foods from a variety of international cuisines, but there's no doubt that rice is still the national favorite. Uncooked rice is called 'kome' but you’ll almost always hear people say 'okome', whereby ‘o’ is an honorific. It reflects the high value that people have long placed on the white and fluffy staple. Incidentally, cooked rice is 'gohan', which can also be translated to 'meal'. That means if there’s rice in the house, there’s a meal in the house! You may also hear raisu when it becomes part of a dish with international roots, such as the very popular 'kare raisu' (curry rice)

Rice fields across Japan turn gold in autumn, which means it's time for harvest. Yet another rice term that becomes relevant especially around this time of year is 'shinmai'. It is used exclusively for rice that has been processed and prepared for sale within the same year. Compared to rice harvested in previous seasons, shinmai can retain higher water content, which yields particularly plump and moist grains when cooked

People in Kochi who are serious about their rice will tell you there is nothing tastier than the season’s first mouthful of aromatic shinmai. It’s often said that autumn is the best time for eating in Japan, and the treasured custom of enjoying shinmai is certainly one reason for that!

Heading out to the golden rice fields in Kochi’s countryside is a wonderful way to savor the mellow autumn weather. Two beautiful spots about an hour’s drive from Kochi City are Takasu and Tsuganotani rice terraces. The terraces at Tsuganotani were created around 1300 years ago! With such a long history of locals perfecting their cultivation techniques, no wonder the rice produced in Kochi is so delicious

From yummy rice comes yummy sake! Discover what makes Kochi’s sake so special: https://visitkochijapan.com/en/taste-of-kochi/sake