The World’s Most Expensive Rice Kinmemai Premium Cost ₱6,000 per Kilo
KINMEMAI PREMIUM – One kilogram of the Kinmemai Premium rice cost Php 6,000 per kilogram.
Kinmemai Premium Rice is regarded as the finest-tasting rice globally. It has also been acknowledged by the Guinness World Records as the “world’s most expensive rice.”
Priced at US$109 or PHP 6,103.56 per kilo, it is produced by Japan’s Toyo Rice Corporation. This premium rice is a result of blending five renowned Japanese rice varieties, which undergo a six-month process using Toyo Rice Corporation’s exclusive rice-buffing technology, a technique that has been in development for 17 years.
Kinmemai Rice offers superior nutritional benefits compared to standard rice on the market. It boasts six times the amount of LipoPolySaccharides (LPS) compared to regular white rice. LPS is a natural immune booster that helps support overall health and prevent illness.
Additionally, Kinmemai rice has 1.8 times more fiber and seven times more Vitamin B1 than regular rice. Its grains are polished to resemble tiny diamonds, thanks to Toyo Rice Corporation’s patented polishing method, which removes only the inedible wax layer of the rice.
Kinmemai Premium rice does not require washing before cooking. Simply place it in a rice cooker with water, and once prepared, it offers a distinct aroma, a subtle sweetness, and a rich, nutty flavor.
WHY IS KINMEMAI PREMIUM RICE SO EXPENSIVE?
The production of Kinmemai Premium rice is a painstaking process.
The grains are hand-selected by specialists at Toyo Rice Corporation, and the farmers cultivating the rice are compensated at much higher rates.
The harvested rice is purchased at a price eight times higher than that of regular rice and still undergoes the rice-buffing process. These detailed steps contribute to the high cost of Kinmemai rice.
Initially available only in Japan in 2016, it is now also sold in Singapore.
Despite its outstanding taste and nutritional content, Kinmemai rice is not suitable for sushi-making, as it lacks the necessary starch to hold the grains together due to the processing it undergoes.
However, its sweet and nutty taste pairs beautifully with popular Japanese dishes such as ochazuke (rice with hot green tea) and Tamago kake gohan (rice mixed with raw egg and soy sauce).
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