In the heart of Honolulu, a quiet revolution is unfolding in the world of rice. Kubota Rice Industry (HAWAII) Inc., established in April 2024, is bringing a taste of Japan’s most treasured staple to our local kitchens. Their commitment to freshness, quality, and food culture is transforming how we experience rice in the islands. Whether you’re serving it with poke, curry, or Lola’s adobo, Kubota’s rice is sure to elevate any meal.

A Vision Rooted in Freshness and Quality

Kubota Hawaii imports Japanese rice in its brown rice state, preserving its freshness until it reaches local consumers. By milling the rice locally just before distribution, they ensure that customers experience the full flavor and texture of freshly milled rice. 

This approach addresses a common issue: rice quality deteriorates as time passes post-milling. By controlling the milling process locally, Kubota Hawaii maintains the rice's optimal taste and nutritional value.

State-of-the-Art Milling Facilities

At their Honolulu facility, Kubota Hawaii has installed professional-grade rice milling equipment from Japan. This includes color sorting machines to remove discolored grains, broken rice sorters, and optical sorters to eliminate impurities. The result is rice that meets or exceeds the quality standards of rice produced in Japan. 

Additional equipment, such as taste meters, whiteness meters, and radiation measuring ensure consistent quality, while guaranteeing the safety and reliability of their products.

Commitment to Quality Control

Quality control is paramount at Kubota Hawaii. Upon arrival in Hawaii, brown rice undergoes rigorous inspections, including assessments of defective grain rates and taste value using specialized equipment. Post-milling, each batch is re-evaluated to ensure it meets the company's high standards.

Each product is tracked using serial numbers and barcodes, allowing for comprehensive traceability from production to delivery.

The Art of Rice Preparation

Proper preparation enhances the rice-eating experience. That's why Kubota Hawaii offers guidance on cooking techniques. They recommend precise measurement, gentle rinsing (only once or twice for their rice), appropriate soaking times, and correct water quantities to achieve the best results. 

For more on preparation, cooking, and storing methods to ensure that the rice's inherent quality is fully realized in every meal, visit their website.

Bridging Cultures Through Cuisine

Kubota Hawaii's mission extends beyond commerce; it's about cultural connection. By bringing authentic Japanese rice to Hawaii, they work to strengthen the culinary ties between the two regions. As President Takushi Suminaka stated, their goal is to "create a new food culture in Hawaii using freshly milled Japanese rice," fostering deeper bonds between Hawaii and Japan.

But it’s not just about the rice—it’s about what you make with it.

Here’s how to bring Kubota rice to life with three warming, nourishing recipes rooted in flavor, comfort, and local creativity.

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🍙 Onigiri  

Easy, go to snack/meal to bring along for the day or to share with friends on a picnic.

Ingredients:

• 1 cup Kubota Nanatsuboshi White Rice
• 4 cups water
• 4 tablespoons Okonokai Limu Furikake Mix
  
• 1 pinch Kona Sea Salt
• 1 Nori Sheet  
• Optional fillings:
  • One block of Aloha Tofu Firm Tofu
  • Maui Chili Chili Oil

Instructions:

1. Rinse the rice lightly just one or two times.
   
2. Cook the Rice: Bring 4 cups water to a boil, add rice, and simmer for 15 minutes, stirring to prevent sticking.
   
3. Shape the onigiri: can either use your hands or a mold! Wet your hands with water and rub a pinch of salt between them. Take a handful of warm rice and make a small indentation in the center & place about 1 tablespoon of your chosen filling into the indentation (we used tofu and chili oil for flavor). Gently mold the rice around the filling, forming a triangle or ball shape.
4. Wrap with Nori: Use a seaweed or nori strip to add the bottom of the onigiri and either seal in a container/wrap in parchment paper to take with you on the go.

Tips: While molding with your hands, either keep your hands moist to prevent sticking or use parchment paper to mold for low mess. Use warm rice but not too hot!

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🍫 Champorado (Filipino-Style Chocolate Rice Porridge)

Comforting, nostalgic, and perfect for cool mornings or cozy nights.

Ingredients:

• 1 cup Kubota Koshihikari White Rice
• 4 cups water
  
• Chocolate of choice
  • ½ cup Maui Kuʻia Estate Chocolate Baking Drops OR
  • 4 tablespoons Mālama Mushrooms Organic 8-Mushroom Cacao Mix 
• ½ cup Local Honey or Coconut Sugar (adjust to taste)
  
• ½ cup Milk Market Macadamia Nut Milk
  
• 1 pinch Sea Salts of Hawaii Kona Deep Sea Salt
• Optional toppings:
  • Kahuku Farms Mac Nut Crumble
  • Sweet Land Farm Goat Milk Caramel
  • Mānoa Chocolate Chocolate Mac Nut Spread

Instructions:

1. Rinse the Rice (for Kubota rice) lightly just one or two times.
2. Cook the Rice: Bring 4 cups water to a boil, add rice, and simmer for 15 minutes, stirring to prevent sticking.
3. Mix or Melt Cacao: Mix cacao powder with warm water to form a paste, or melt baking chocolate into the simmering pot until fully incorporated.
4. Sweeten It Up: Stir in sugar or honey and cook for another 10 minutes until thickened to your desired consistency.
5. Add Mac Nut Milk & Salt: Stir in macadamia milk and salt. Cook for 5 more minutes. Taste and adjust the sweetness or saltiness according to your preference.
6. Serve: Turn off the heat and ladle the porridge into bowls, drizzle with more mac nut milk, and/or add any toppings your heart desires.

Champorado is traditionally served with salted fish on the side—but we also love it with a sprinkle of crushed mac nuts and/or cacao nibs for extra texture.

Notes:

• Consistency: If the champorado becomes too thick, you can add more water or macadamia nut milk to achieve your preferred consistency.
• Sweetness: Feel free to adjust the amount of sugar based on your taste. Some may prefer a sweeter porridge, while others might opt for a more subdued sweetness.

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🍅 Bone Broth Mexican Rice (Arroz Rojo)

A nutrient-dense twist on a classic side dish, using Kubota’s long-grain rice.

Ingredients:

• 1 cup long-grain Kubota White Rice
• 2 cups bone broth
  • Maui Bone Broth Chicken Bone Broth OR
  • Farm Link Hawaiʻi Grass-fed Beef Bone Broth)
• 2 medium Maui Grown Tomatoes Beefsteak Tomatoes
• ½ small onion
  
• 2 cloves garlic
• 2 tbsp Maiden Hawaiʻi Naturals Sunflower Oil
• Spices: cumin, smoked paprika, salt, black pepper, chili powder
• Fresh cilantro and lime for garnish
  

Instructions:

1. Boil & Blend: Boil tomatoes and onion for about 5 minutes until softened. Drain and blend with garlic until smooth. Set aside.
   
2. Toast the Rice: In a medium saucepan, heat the oil over medium heat. Sauté rice until golden brown, stirring frequently (about 5 min).
   
3. Add Sauce: Pour in the blended tomato mixture and stir well. Cook 2–3 minutes until the sauce thickens slightly.
   
4. Season & Simmer: Add spices, then pour in broth. Stir, then pour in bone broth. Bring to a boil.
   
5. Cover & Cook: Reduce heat to low, cover, and simmer for 18–20 min, or until the liquid is absorbed
   
6. Fluff & Serve: Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Serve warm with fresh cilantro and a squeeze of lime. Enjoy!

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TLDR; Why Kubota Rice?

Kubota’s rice is freshly milled right here in Hawaiʻi, which means better taste, better texture, and a longer shelf life once in your kitchen. Their premium Japanese rice is grown with care, shipped in its most stable form, and polished locally using high-tech milling and rigorous quality checks.

It’s rice that honors tradition—and elevates the everyday. Let us know how you make these recipes your own. Tag us @farmlinkhawaii and share your Kubota creations!

Do Good. Grain Better. Find Kubota Rice on Farm Link and experience the difference for yourself. 🍚