Yumepirika rice from Hokkaido - 2 kg.

Description

Yumepirika rice holds a special place on the Hokkaido rice scene thanks to its exceptional taste and reputation. Despite the abundant soil and water in Hokkaido, the extreme cold weather in the north brings challenges to rice cultivation. After overcoming many difficulties, Yumepirika appeared as a luxury rice brand from Hokkaido in 2011. This rice has gained a large following and is nationally recognized as one of the best rice varieties.

Yumepirika rice is distinguished by its unique properties. It is a type of rice with a low amylose content, which affects its taste and stickiness. Lower amylose content means higher amylopectin content, which results in a stickier and tastier texture. As a result, Yumepirika rice has exceptional stickiness and a tough texture. It has a distinct sweetness and remains delicious even when cold.

In 2000, after intensive research, Hokkaido succeeded in producing rice varieties with excellent taste and cold resistance. Despite initially low yields, further cultivation in 2004 led to higher yields and the production of Yumepirika. However, at its national introduction in 2009, a harsh winter caused a poor harvest, leaving sales below 10% of the predicted quantity.

The name “Yumepirika” comes from the Ainu language and combines the dreams of the people of Hokkaido with the Ainu word “pirika,” meaning beautiful and pleasant. Since its debut, Yumepirika has consistently earned the highest rank of Special A from the Japanese Grain Inspection Association.

Yumepirika rice is known for its superior stickiness and sweetness, with a glossy appearance when cooked. It is particularly suitable for dinner parties and makes a perfect combination with dishes that have a heavier flavor or spiciness, such as Sichuan fish, mapo tofu, stews or curries. For a firmer texture, use 1 tablespoon (15g) less water per cup (150g) of raw rice.