Rice cooked in a pot using "Gin no Mikazuki," Japan's best freshly cooked rice, and rice with a raw egg

Enjoy piping hot rice cooked with "Gin no Mikazuki," a premium rice variety known for its lustrous sheen and chewy texture, served with a raw egg. "
Gin no Mikazuki," a premium rice from Hida, is a variety called "Inochi no Ichi," and only rice grown in the Hida region of Gifu Prefecture and the surrounding mountainous areas is called "Gin no Mikazuki." It boasts
the largest grains of any edible rice in Japan (about 1.5 times the size of Koshihikari), and is characterized by its lustrous sheen and chewy texture, which remains appealing even after it cools down. It
has been featured in a certain media outlet as a premium rice that pairs well with raw egg, and is a regular gold medal winner in the "Your Choice for Japan's Best Rice" contest, demonstrating its high quality.
First, let's appreciate the beauty of "Gin no Mikazuki" raw egg rice.
The largest grains and sheen remain intact, maintaining the beauty of the cooked rice.
With just one bite, you'll notice the rice's presence is strong enough to stand up to the creaminess of the egg.
The chewy, large grains create a texture that's impressive from the moment you put it in your mouth, making it satisfying, and the more you chew, the more the delicious flavor spreads throughout your mouth.
Please try this egg-topped rice made with "Gin no Mikazuki," Japan's best freshly cooked rice.