How an Expert Rice Miller Perfects Japanese Rice for NYC Restaurants | Eater
"As the only U.S.-based miller of Japanese-produced rice, this operation imports rice from a farm in Ina City, Nagano Prefecture—whose distinct seasons and cool night temperatures, CEO Satoshi Ito says, give the grain extra sweetness. They receive about 15–16 tons monthly and store varieties in a temperature-controlled warehouse in Scarsdale, New York. An industrial mill that processes roughly 600 kg per hour removes pebbles and impurities and mills to order, offering six polishing levels (from brown to white) so restaurants get the exact texture and stickiness they need; the team even developed a custom blend for the sushi at Yoshino. Freshly milled rice is emphasized as tasting best, and the product is available to both restaurants and retail customers." - Avery Dalal
