S P O N S O R E D Cultivated in Japan’s Sado Island, Toki-Mai Rice has a seal of approval and can be sold as a brand of "Toki-Mai Rice from the Land of Ibis" because it fulfills the six conditions of being produced by Niigata Province-certified "Eco Farmers", using environmentally-supportive methods, employing less pesticides and chemical fertilisers, and conducting biological research twice a year to nurture optimal sustainability. When cooked, the rice has a unique stickiness and umami which gets amplified as you chew. I got to try this for myself at @nokasg where Head Chef Takuma Seki put together a special menu showcasing the #TokiMaiRice prepared in a few ways. The first was a gorgeous sushi and chirashi platter where freshest fish and seafood (Noka receives four shipments of seafood a week) were arranged on the pearly grains of seasoned Toki-Mai Rice. I enjoyed every bite immensely with freshly grated wasabi. Sushi purists may baulk at the second item but I have always been a sucker for a Salmon Aburi Roll. Chef Seki presented his Toki-Mai Rice and melt-in-the-mouth torched salmon roll with crispy salmon skin and edible flowers from Noka’s rooftop garden. The third was a trio of Onigiri. Each hand-rolled ball of Toki-Mai Rice was flavoured differently, so I could appreciate how well it paired with salmon, mentaiko and minced chicken. Chef Seki was also kind enough to send over extra dishes. These included a scallop chawanmushi, a light salad with edible flowers, and a grilled miso-marinated black cod. The fish which flaked apart in firm, moist chunks, was exquisite. I was served a bowl of miso soup too, an elevated concoction with seaweed and nameko mushrooms. Chef Seki had one last trick up his sleeve. For dessert, he made an ice-cream from the Toki-Mai Rice! Lavished in luscious creme anglaise and topped with a strawberry and toasted buckwheat, it tasted fabulous. . Toki-Mai Rice is retailing at @japanrailcafe for now. So if you are keen to cook it at home, please swing by there. Although he did not elaborate, Chef Seki shared that the uncooked rice is better kept in the fridge. So that’s a professional tip you can take note of. #veronicaphuaeats

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