Vermont "Aigamo" rice バーモント産合鴨米

Our friend who moved to Vermont some years ago, gave us a special organic Japanese short-grain rice which was raised using the "Aigamo" method. "Aigamo" 合鴨 is a type of domestic duck (cross between white domesticated duck and wild mallard). These ducks are released as hatchlings in the rice paddy to eat weeds, snails and churn the water to prevent other weeds from taking root thus organically tending the rice. These ducks are depicted on the package shown below. This rice came from Boundbrook farm and their site described in more detail how the "Aigamo" method works. I was familiar with this method of organic farming in Japan but never ate rice grown this way before.

According to the website, they sell both brown and white rice. We got brown rice.

Our rice induction cooker has a "Brown" rice setting since brown rice needs more water. I first washed the rice and then added it to the cooker with the appropriate water level. I added a pinch of salt, and soaked it for about 6 hours before cooking.

I let it steep for 30 minutes after it finished cooking. It had the nice smell of freshly cooked rice plus a nutty smell of brown rice.

We enjoyed the rice plain at first to enjoy its full flavor. It has a very nice nutty flavor. My wife really likes to add butter an soy sauce to hot rice. So this time even I succumbed to her method. We also had it with a seasoned nori sheets. Since this was the ending dish or "shime" for the meal, we did not have anything else with the rice.

Because of the "aigamo" organic method, the price of this rice is substantially higher than regular rice but if you consider "organic food" is important plus the wonderful nutty flavor, this is worth the expense.