Koda Farms
Featured
San Joaquin Valley — California
Item #5024 - 1lb
Item #5007 - 5lb
Item #5125 - 15lb
Item #5124 - Case (6 x 1lb)
Item #5107 - Case (12 x 5lb)
Koda Farms developed this heirloom medium grain rice by crossing Japanese short grain and Syrian long grain varieties. Organically grown in California’s San Joaquin Valley, Kokuho Rose white rice has an aromatic, nutty quality. It’s a good choice for paella or risotto, and it makes a delicious rice porridge. (VE, GF)
San Joaquin Valley — California
Item #5011 - 1lb
Item #5012 - 50lb
Traditional mochi is made by pounding sweet rice with a little water. But modern mochi makers turn to mochiko, fine rice flour made from the same rice, which has a unique starch content that produces the chewy texture of mochi. Mochiko provides structure to gluten-free baked goods, and it can be used to coat fried foods. (VE, GF)
San Joaquin Valley — California
Item #5049 - 1lb
Item #5013 - 25lb
Garbanzos, also called chickpeas, are one of the oldest cultivated crops. Koda Farms grows these organically in California’s San Joaquin Valley as a rotation cover crop, and they’re fresher than most dried garbanzos available at the supermarket. (VE, GF)
San Joaquin Valley — California
Item #5009 - 5lb
Also called mochigome or sticky rice, this short grain rice is grown in California’s San Joaquin Valley. It’s used to make mochi and other Japanese sticky rice dishes but we wouldn’t recommend for sushi. (VE, GF)
San Joaquin Valley — California
Item #5023 - 1lb
Item #5005 - 5lb
Item #5006 - 15lb
Item #5123 - Case (6 x 1lb)
Item #5105 - Case (12 x 5lb)
Koda Farms developed this heirloom medium grain rice by crossing Japanese short grain and Syrian long grain varieties. Organically grown in California’s San Joaquin Valley, Kokuho Rose brown rice has an aromatic, nutty quality. The cooked rice is fluffy and tender, and it’s hard to tell it’s whole grain brown rice. (VE, GF)