Rice. Water. Heat. When these three are in perfect balance, we have perfect rice. However, rice varies by brand and where it’s grown, so the bulk creation of products that sell well, with stable quality, is extremely tricky. This is why we have calculated backwards from the final stage, with the products lined up for sale, providing engineering that matches sales strategies. Our strengths are in our long years of experience that cannot be found anywhere else, based on how we listen to what our customers want, rather than debating this in purely hypothetical terms.
Japonica rice is eaten in Japan. However, there are more than 250 types of Japonica, depending on brand and where it's grown. If we add in overseas Indica rice, that’s an incredible number of types. And it's probably no exaggeration to say that there's an equal number of different ways to cook rice. How long the rice is soaked in the water, how the heat is applied, whether it's dry or sticky. This is something that can only be learned through cooking rice repeatedly over the course of experiences.
There is no limit in the midst of rapid growth in technology. New cookers, burners, Teflon coatings etc. are created directly to fulfill requests from the customers. We work to ensure both efficiency and quality; increasing energy efficiency and reducing costs. We develop technologies in every field.
Difficult requests are also a chance for us to develop new products. For example, we carried out repeated testing to adjust the line length, cooling methods, and removal timing to ensure that sushi rice was skin temperature when picked it up in the hand. It was a lot of work to get a passing grade, but we were able to do so thanks to all our accumulated experience in custom orders.