Ryū no Hitomi, meaning “Dragon’s Eyes,” is a premium Japanese rice variety known for its unusually large grains, glossy appearance, and rich sweetness. Its official variety name is Inochi no Ichi, and it was discovered by chance in September 2000 in Gero City, Gifu Prefecture, among a crop of Koshihikari rice plants.
Ryū no Hitomi is cultivated with a strong emphasis on protecting the local environment. Growers aim to restore a healthy ecosystem in rice paddies, encouraging the return of living creatures such as dragonflies, freshwater snails, and loaches.
To help secure a stable supply of clean water, efforts are also made to develop mountain forests with broadleaf trees. In line with these goals, the rice is grown using approximately one-third to one-quarter of the amount of agricultural chemicals typically used in conventional cultivation.
The grains of Ryū no Hitomi are approximately 1.5 times the size of those of Koshihikari. When cooked, the rice has an attractive sheen, a rich aroma, a pleasantly chewy texture, and a distinctive natural sweetness.
Its appeal goes beyond flavor. Ryū no Hitomi can be cooked relatively quickly, deteriorates less in quality after milling, and retains much of its delicious taste even when reheated in a microwave. These qualities make it an excellent choice for everyday meals as well as special occasions.
Ryū no Hitomi has earned recognition for its outstanding taste. It received a gold award at the eighth National Rice Taste and Quality Competition, a distinction that highlights its reputation as a premium Japanese rice variety.
Visitors to Gero can discover Ryū no Hitomi as one of the region’s prized agricultural specialties. With its large grains, beautiful shine, and satisfying sweetness, this exceptional rice is delicious enough to enjoy on its own, without elaborate side dishes.