Japanese soul food
Thanks to our long and rich experience, the use of the latest technology and a strict quality control throughout industrial production, we deliver safe and high quality products to our customers.
Because rice is one of Japan’s main staples and Japanese people eat it almost everyday, so it is truly essential for us that it be totally safe, secure and healthy.
In the future, we would like to share our products and technical know-how around the world. Anyone interested may contact: 4-2-7, Misakihonmachi, Hyogo-ku Kobe-shi, Hyogo-Japan Phone: +81-78-652-6336
|Company name||HYOBEI CO.,LTD|
|President & CEO||Satoshi Makishima|
|Location||4-2-7,Misakihonmachi,Hyogo-ku Kobe-shi, Hyogo-Japan|
Our safety commitment
To make sure our product can be safe to consume anytime and anywhere, we check the quality of the paddy, moisture content and proper mill setting according to the requirements of the varieties of paddy’s milling characteristics, monitoring and also replacing with no delay the spare parts of milling equipment. We ensure our company’s commitment of delivering a safe and high quality product.
Each products we create have different characteristics according to the method choose to cooked it. It makes the cooking easier, allowing our customers to taste the best of the best.
|Shari rice for sushi
It is good for sushi as it has a great compatibility with vinegar and it melts in the mouth.
|Rice for Chinese cuisine
It has the peculiarity to keep the shape of the grains after heating and is less sticky than others, which makes it a perfect fit for Chinese cuisine.
|Rice for Donburi
This rice has the peculiarity that it keeps its whole flavor which remains independent even when mix with the other ingredients.
Our company deals with domestic milling manufactures which make wheat flour for bread, udon noodles and ramen noodles.
Tenobe Somen thin noodles
Somen has been eaten since ancient times in Japan.
Ginjo-shu is made with rice grains from which more than 40% of the outer layer has been removed by milling. Fermentation occurs at lower temperatures and takes longer than other sake. Distilled alcohol is equivalent to up to 10% of the weight of the polished rice that has been used.