Journal
Freshly Milled Rice —
Why Timing Matters
BA_SHO is particular about the rice we select from the farmers we work with in Japan.
We also insist on milling the rice at our facility in California, fresh to order, so that it reaches you at peak freshness to preserve the aroma, flavor, and character of the grain.
Most rice sold on the market is milled soon after the autumn harvest, then packaged and stored until it is sold. Some farmers choose to mill their own rice so that they can have control over the polishing process, but in many cases, large-scale milling is used to prepare rice efficiently for distribution.
At BA_SHO, we understand how freshness can affect the flavor, aroma, and overall character of rice. So we take the extra step of milling our rice at our facility, when our rice farmer can provide us with unpolished rice. Our goal is not only to bring you exceptional rice from Japan, but to deliver it in a condition that allows its aroma, texture, and flavor to be enjoyed at their best.
Why Freshly Milled Rice Tastes Good
Freshly milled rice is considered more aromatic, flavorful, plump and chewy compared to rice that has been milled and stored for a prolonged period of time. Brown rice is protected by its bran layer and germ. Once these are removed during milling, the white grain is more exposed to air, moisture, surrounding odors, and changes in temperature.
The small amount of fat remaining on the grain’s surface gradually oxidizes when exposed to air. Over time, this can dull its flavor and contribute to the stale aroma or slight acidity associated with older rice.
The volatile compounds responsible for rice’s fragrance also diminish after milling. Rice polished shortly before cooking retains more of the sweet, toasted aroma released as it cooks.
Without its protective outer layer, white rice can also gradually lose moisture during storage. Freshly milled rice retains more of its natural moisture, helping the grains cook up plump, glossy, and pleasantly chewy.
Fresh milling does not change the inherent quality of the grain. It helps preserve the aroma, flavor, and texture already present in the rice.
The Milling Process
Milling is the series of steps that turns harvested rice in its husk into the white rice we eat. It can be divided into three main stages:
Hulling
The hard outer husk is removed from the harvested grain, leaving brown rice.
Milling and Polishing
Inside the milling machine, the brown rice grains rub against one another. Friction removes the outer bran layer and germ.
Finishing
The loosened rice bran is separated and removed, and the surface of the grain is polished to produce white rice.
Choosing Your Preferred Polish
In the milling process, rice can be polished to different degrees depending on how much of the bran layer and germ are removed. Each level offers a different balance of flavor, texture, nutrition, and ease of cooking.
Brown Rice (Unpolished)
The bran and germ remain intact. Brown rice retains the most naturally occurring fiber, vitamins, and minerals, but has a firmer texture and generally requires more soaking and cooking time.
10% Polished Rice
Only a very thin portion of the bran layer is removed, so the grain remains close to brown rice in appearance, flavor, and nutritional content. It has a firm, chewy texture and may require more soaking and cooking time than more highly polished rice. This level is suited to those who enjoy the character of brown rice but prefer its outer surface slightly softened.
30% Polished Rice
Only a small portion of the bran is removed, so the grain remains close to brown rice in appearance and texture. It is suited to those who want to retain much of the grain’s nutritional content while slightly softening its firm outer layer.
50% Polished Rice (Half-Milled)
About half of the bran is removed. This creates a balance between the toasted flavor and nutritional qualities of brown rice and the softer texture of white rice. It suits those who want both whole-grain character and a softer texture.
70% Polished Rice
Most of the bran is removed, though some of the germ may remain. It looks and tastes closer to white rice, making it a good introduction to partially polished rice. This level is suited to those who prefer the character of white rice while retaining some of the outer grain.
White Rice (Fully Polished)
The bran and germ are removed. This is the most common form of rice, known for its sweetness, smooth texture, and characteristic stickiness. It suits those who prefer a softer texture and a clearer expression of the rice’s natural sweetness.
Why do many stores carry only fully polished white rice?
Historically, white rice was easier to store because removing the oil-rich bran layer reduced the risk of rancidity. Today, modern temperature-controlled storage makes it possible to manage rice at different polishing levels, allowing you to choose the degree of polish that best suits your preference.
Freshly Milled Farmer Watanabe’s Rice
Farmer Watanabe’s rice begins in the fields of Japan and arrives in California as brown rice, with its character still held within the grain. After your order is received, it is milled to your preferred degree of polish at our San Francisco Bay Area facility, then packed and sent on the final part of its journey to your table. From the farmer’s hands to your bowl, fresh milling allows each harvest to be enjoyed in the form that feels most at home in your kitchen.
