I occasionally buy the Tamanishiki brown rice, but that’s it, so I’ve never looked that closely. I do buy the Tamaki. If I remember the history correctly, some farms use Calrose, but some also use actual Japanese cultivars of koshihikari grown in CA. Aside from just the freshness aspect of locally grown rice, I’m not one to insist that Japan has to be better. It’s why I’m curious to try a bit, but I’m more interested in sampling other rice varieties that isn’t so commonly found here.
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If you haven’t tried it yet, may I suggest the Tamaki haigamai? (The one in the brown bag.) It’s my absolute favorite domestic rice: All of the things I love about white rice with a touch more flavor and aroma (in a very good way IMO) and a surprisingly large boost of extra nutrition.
And huge apologies to @GretchenS for totally diverting this thread.
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It’s all good! The only question is, do you want to ask the mods to split the rice discussion out so others will see it and join in, and if so, do you want it limited to the New England board or broader?
That’s my go to too. 
I enjoy the Tamaki regular rice too, but I love the haiga. If it’s reported health benefits are not overblown, then that’s a plus. It’s getting more and more expensive, but right now 99 Ranch keeps it pretty affordable, relative to other specialized market brands.
And to swing this a bit more back to the questions on the original thread:
I will add that the larger markets (Kam Man, 99 Ranch, big HMarts, etc.) also have a nice selection of kitchenware and kitchen ‘devices’ if you do a lot of traditional Asian cooking. Kam Man the big HMarts in particular have a significantly larger kitchen ware and even house ware goods.
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I’d split warily if at all. Many of the rice comments also contain information about local grocery stores.
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Very happy to leave it as is. Loads of good info.
Yup.
