{"id":1060,"date":"2022-09-15T09:25:03","date_gmt":"2022-09-15T07:25:03","guid":{"rendered":"https:\/\/www.newkenji.it\/history-and-interesting-facts\/"},"modified":"2025-11-13T15:16:09","modified_gmt":"2025-11-13T14:16:09","slug":"history-and-interesting-facts","status":"publish","type":"page","link":"https:\/\/www.newkenji.it\/en\/history-and-interesting-facts\/","title":{"rendered":"History and interesting facts"},"content":{"rendered":"\t\t
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HISTORY
AND INTERESTING FACTS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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HOW NEW KENJI RICE
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HOW THE NEW KENJI
BRAND WAS BORN<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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New Kenji<\/strong> brand rice was created in 2014<\/strong> from the desire to make a quality sushi rice by enhancing the refinement aspect that appeals to today’s discerning palates.
Predominantly Italian rice that promotes our country, but also rice from around the world that is able to please the most curious.
The study of New Kenji rice for sushi began in 2007 by studying Japanese varieties and identifying some Italian varieties that were most suited for this application.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Crucial to this journey was the help of Japanese chefs<\/strong> who enabled us to understand the real taste and perfect texture that rice needs. A number of aspects were taken into consideration, both at aesthetic level and excellence of the grain, and at chemical level by evaluating amylose and amylopectin contents, protein contents, stage of gelatinization, flavor and hold during cooking, as well as determining the correct processing method.
All this led to the creation of New Kenji Sushi Rice, a rice of quality and excellence!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Our national and European success in the particular sushi application has led us to continue our studies to expand our sushi rice references<\/strong> by also opening the door to rices of other origins, guaranteeing their quality.
While it is true that the culinary art of sushi has its roots in Japan, it has since been lovingly welcomed and introduced into Italian gastronomy. By now, sushi is part of us, and with the right variety, studies and processing techniques, even Italian rice can reach the quality of its Japanese counterpart!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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MUNDIRISO
AND THE EBRO GROUP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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PRODUCERS OF NEW KENJI<\/b><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mundi Riso S.r.l.<\/b> brand owner is a company of the Spanish Ebro Group, the world’s leading branded rice producer and a well positioned pasta producer.
The group boasts the involvement of numerous rice mills around the world, opening the range of opportunities for rice from other origins to 360 degrees.
Mundi Riso has invested over the years to modernize the Vercelli plant through the purchase of the best machinery in the industry and the application of the latest technology. Studies of different varieties and their uses are on the agenda for our R&D Department, to offer consumers new experiences and new discoveries, all with just one ingredient: rice!
All this led to the creation of New Kenji, a rice of quality and excellence.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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THE 6 NEW KENJI RICE VARIETIES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Today there are 6 main varieties of New Kenji rice, rices for all tastes that lend themselves not only to sushi preparation but are ideal in stickiness and texture for the making of ethnic recipes from around the world.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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NEW KENJI PREMIUM SUSHI RICE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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100% Italian origin Selenium variety.
It now accounts for the top of the line Sushi rice, the peak of quality and refinement.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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NEW KENJI SUSHI RICE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Round rice origin IT\/EU\/Extra EU with % broken rice max 3%.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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NEW KENJI MEDIUM GRAIN SUSHI RICE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Medium rice originating in EU\/Extra EU with % broken rice max 3%, another top of the range for those more used to a slightly more chewy grain texture, typical of American rice.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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NEW KENJI LONG GRAIN SUSHI RICE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Italian origin Long rice
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NEW KENJI ORIGINARIO SUSHI RICE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Round rice EU\/Extra EU origin
with % broken rice max 5%.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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NEW KENJI BASMATI<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Origin India\/Pakistan.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

HOW THE NEW KENJIBRAND WAS BORN New Kenji brand rice was created in 2014 from the desire to make a quality sushi rice by enhancing the refinement aspect that appeals to today’s discerning palates.Predominantly Italian rice that promotes our country, but also rice from around the world that is able to please the most curious.The […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-1060","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/pages\/1060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/comments?post=1060"}],"version-history":[{"count":2,"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/pages\/1060\/revisions"}],"predecessor-version":[{"id":6299,"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/pages\/1060\/revisions\/6299"}],"wp:attachment":[{"href":"https:\/\/www.newkenji.it\/en\/wp-json\/wp\/v2\/media?parent=1060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}