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Gokakumai

Patron Saint of Scholarship, Sugawara no Michizane

Dazaifu Shrine, located in the rural city of Dazaifu, which is abundant in greenery and is situated at the southern part of Fukuoka, is the head shrine of Japan's tenmangu shrines, which are dedicated to Sugawara no Michizane known as the patron saint of scholarship. Michizane was appointed professor of literature at the imperial court at the young age of 33, and then as Udaijin (minister of the right). However, as a result of a plot by Fujiwara no Tokihira, Michizane was appointed Dazaigonnosochi (chief official of Dazaifu local government) and exiled to Dazaifu, Kyushu, where his stormy life came to an end (location of death: Enoki Temple). When leaving Kyoto for Dazaifu, Michizane wrote the tanka (31-syllable Japanese poem) shown above, reflecting his painful reluctance to leave the plum blossoms at the imperial court. Legend has it that the plum blossoms flew all the way to Dazaifu in one night because of their longing for Michizane. The legendary plum blossoms at the side of the main building of Dazaifu Shrine bloom fragrantly in early spring.

Many visitors now come to Dazaifu Shrine from around the country, remembering his virtue, and to pray for succession examinations.

Types of rice blended in "akamai" are the only class 1 and 2 rice not subject to government price control, including "mineasahi" made in Fukuoka Prefecture, which is popular for its good taste. The package design depicts an arched bridge, "kyokusui-no-en" festival (featuring people in Heian era costumes), and the flying plum blossoms of Dazaifu Shrine, under the characters of "gokakumai" (rice for passing examinations).

Gokakumai Dazaifu-no-sato 5 kg 2,500 yen (tax included) Gokakumai Dazaifu-no-sato 2 kg 1,000 yen (tax included)

Please try our rice when praying to pass an examination or when celebrating the passing of an examination.

Akamai

"Akamai" (red rice) was introduced from the Asian Continent to the northern part of Kyushu around 2,400 years ago and brought about the start of the Yayoi culture in Japan. Thanks to its good productivity, nutrition, and taste, as well as its suitability to the Japanese climate, akamai rapidly spread to the northernmost tip of Honshu in only 200 years. Since then, rice-farming has flourished in Japan. As rice was extremely valuable in ancient times, Japanese used to offer it to the gods and eat it only on the occasion of celebrations. Reflecting this custom, Japanese today cook steamed rice called sekihan or make red rice cake substituting red beans for red rice at celebratory events and other happy events. KOME-SEN's "akamai" was created through the efforts of Mr. Kimihiro Yoshizumi living in Nijo-cho, Fukuoka, who created a specie of rice by crossing ancient red rice and contemporary glutinous rice. "Akamai", which is a wild species, is very resistant to difficult conditions. It requires no chemical fertilizers and is grown using a minimum of agricultural chemicals. Its ears are very pink. With "akamai," you can make authentic red rice cake and ancient sekihan, and confectioneries or dumplings by grinding the rice. In any form, eating our "akamai," which is not polished completely, will result in the intake of many vitamins and minerals.

Ancient "akamai" has been revived in the form of "glutinous akamai" with original features and better taste.

Recipe examples

Our "akamai" is glutinous rice. It is 50% polished so that color, vitamins, and minerals remain.

Ordinary osekihan Take ordinary polished rice and mix with "akamai" to comprise 10 to 50% of the total rice (increasing proportion of "akamai" deepens the red color). Cook together with slightly less water than usual. A little salt will make it taste better. Now, you can enjoy slightly red-colored tasty sekihan. The red color gradually darkens with time in a rice cooker. Steamed rice Cook "akamai" with the same amount of water, in the same way as cooking ordinary steamed rice. If desired, add salt, edible wild plants and nuts. Please enjoy original sekihan without using red beans, as an alternative. Rice cake You can also make rice cakes with "akamai" (glutinous rice). As "akamai" is 50% polished, it may be a little lumpy but you can enjoy real rice cake. By mixing in white glutinous rice, you can enjoy soft colored rice cakes. Others Grinding expands the applications of "akamai," which include dumplings and steamed buns. Please enjoy a variety of healthy meals.

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