The Rice Factory’s CEO Satoshi Ito says they go through 15 to 16 tons of rice per month
The company’s rice farm is located in Ina City in Japan’s Nagano Prefecture, a mountainous area that Rice Factory CEO Satoshi Ito describes as the “middle of nowhere.” “Since there are distinct seasons and clean water in Japan, the temperature differences between day and night are greater,” he says. “That’s what gives a greater sweetness to the rice.”
From Japan, the rice gets imported to New York, where Ito and his team receive 15 to 16 tons of rice a month. The rice gets sorted according to variety and shelved at their temperature-controlled warehouse in Scarsdale, New York. At the heart of the space is an industrial rice miller that mills about 600 kilograms of rice per hour, removing the pebbles and other impurities are taken out of the rice. “Freshly milled rice tastes the best,” says Ito.
But their product isn’t just for restaurants, as their rice is available to any customers that also want freshly milled rice. “It’s my hope that many people will get to enjoy freshly milled Japanese rice,” says Ito.Thanks for signing up!
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