HISTORY OF KODA FARMS
Our grandfather, Keisaburo Koda, was born in 1882 in the Fukushima prefecture of Japan. His father, formerly a samurai of the Taira Clan, became an established miller and broker of rice products. Earning a university degree, Keisaburo consequently secured a position as a school principal in his twenties. Familiar with stories of fellow countrymen journeying to America to seek their fortunes, Keisaburo eventually resigned to pursue his dreams. MORE
KODA FARMS PRODUCTS — GOURMET RICE
Organic & Traditionally Farmed Japanese Table Rice, Sweet Rice, and Rice Flours
Kosher, & Non-GMO. Koda Farms' Kokuho Rose® & Japanese style white and brown rices, Sho-Chiku-Bai® sweet rice, and Blue Star® Mochiko Sweet Rice Flour are available under various certifications. MORE
ROSS KODA, THIRD GENERATION CO-OWNER, KODA FARMS, CALIFORNIA
It’s a preserving of ties,
remembering where we came from.
PRESS & MEDIA
We use Kokuho Rose brown rice from Koda Farms. It is a medium-grain rice, unparalleled in quality, with a complex yet delicate flavor.
Seriously the best brown rice we have ever tasted.
Chef/Proprietor, Superiority Burger
Koda Farms rice is the best American rice I’ve ever tasted and a staple in my kitchen
Food Journalist & Author
Kokuho Rose Heirloom Rice is at the center of every bowl we serve. With as much care and thought as we put into ingredients, Koda Farms is our sourcing standard - local, artisanal, thoughtful business practices, and truly the most delicious
Chef/Proprietress, Porridge + Puffs
All rice is not created equal. The first time you boil a pot of Koda Farms brown rice you will be struck by the difference. Its texture and sweet aromatics set it apart. Lean in a little more and you will taste the commitment and passion of three generations of rice farmers in every grain.
Food Network host and cookbook author
Soon after we moved to LA we met Robin and began using Koda Farms products at our restaurant. The rice and legumes are of truly exceptional quality. We know that the product has been fastidiously and pridefully cared for every step of the way, from seed selection through distribution. We can’t recommend it enough to anyone that cares about sustainably grown (and delicious) products.
The folks at Koda Farms embody all of the best aspects of traditional Japanese rice production as well as the agricultural ethos that we hold dear here in California. I've found their product to deliver the flavor, texture and consistency we need to meet our restaurant's rigorous standards. We couldn't be happier with having Robin and her Koda Farms family as our exclusive rice farm partner.
MTN Venice, Gjusta, Gjelina
M Café has proudly served Koda Farms' Kokuho Rose heirloom varietal, organic brown rice for over 10 years now, and I can honestly say it is simply the best domestic brown rice available. Ross and Robin Koda are the real deal - third generation family farmers who embody and reflect the integrity of their product.
Founding Macrobiotic Chef, M Cafe
My discerning mother was a big fan of Koda Farms' Kokuho Rose rice. Whenever she went back to Japan, she took this rice as a welcomed souvenir ("omiyage") from California.
Cooking Teacher & Author
I first ate Koda Farms Kokuho Rose Heirloom brown rice in 1969 when I ordered 14 x hundred pound sacks for my new store, Essene. We instantly fell in love - its taste and satisfaction are incomparable to any other rice we have tried. My wife Susan and I eat it at home, use it in our seminars and classes, and recommend it to all of our clients.
Teacher, Counselor & Author – Natural healing / Health / Macrobiotics
We're honored to be able to reinvent the mochi landscape with such exceptionally flavored rice, and one that comes with California history and heritage.
Owners & Founders, Third Culture Bakery
PURITY & QUALITY
Our Seed Program
While we routinely evaluate new varieties of rice, they typically fail to meet our standards. Most of the "advancement" in new strains comes in the form of higher yields and lower production costs, while taste and quality are sacrificed. In contrast, our heirloom Kokuho Rose® is low yielding (less rice per acre), slow to mature (longer growing season), and tall in stature (more difficult to harvest). The payoff is a rice of unequaled character and eating qualities. MORE