Tamanishiki rice, grown in the Sacramento Valley, is a short-grain, highly polished white rice prized for its depth of flavor and firm-yet-fluffy texture. (Look for it at Asian supermarkets.) ...

Dozo box, from the Tamanishiki rice to the ikura, are the same items served in the full restaurants’ omakases. In New York, the omakase experience ranges between $160 and $190.

Three times a night, Auger spreads out Tamanishiki rice—containing some of the most exquisite and sought-after sushi rice available in America—across a 3-foot-wide cypress bowl called a ...

He uses Tamanishiki rice, a prized, short-grain rice grown in the Sacramento Valley, with two kinds of red vinegar. Expect fresh nigiri, maki rolls, house-made pickles and fish-shaped containers ...

Up to ten times a day at Japonais by Morimoto, a sushi commis loads upwards of eight pounds of a proprietary blend of California Tamanishiki and Tamaki brown rice into a big, bulky imported rice ...

He says that it costs about five times what they pay for nori at Sushi Den, and it is harvested only at night when the tide is high (as opposed to during the day, when the seaweed dries in the sun) ...

For my test, I ordered a 15-pound bag of Tamanishiki Super Premium Short Grain Rice, the same rice used by Zojirushi for its white-rice testing in the United States.

Haidar Hachem: “We got our rice from Isbel Farms over in Arkansas, and they make their own Japanese-grade tamanishiki rice.” This new spot comes from a true love of the beverage and production ...