Nanatsuboshi rice from Hokkaido (suitable for sushi) - 5 kg

Description

Good balance between stickiness and sweetness, even when cooled. This makes it very suitable for sushi, maki and onigiri. It received the highest “special A” rating in the rice evaluation program 11 years in a row.

If there is one product the Japanese know better than any other, it is rice. It is said that rice takes on subtle flavor differences depending on the climate in which it is grown. Hokkaido is considered the rice capital of Japan, Most rice from this area is top quality. 

Enjoy some of the best produce Hokkaido has to offer with this Nanatsuboshi rice. This rice takes advantage of Hokkaido's long summer days and clear waters, while also withstanding the colder climate of northern Japan. Try some with your Japanese dishes, or use it for sushi or onigiri, and taste the difference for yourself.

How to cook

• Take 500 grams of rice
• Put the rice in a bowl of cold water and rinse it by swirling it around in a circle with your hand. The water will take on a milky color.
• Pour the rice into a sieve and rinse thoroughly.
• Repeat until the water is clear.
• Let the rice drain for 15 minutes.
• Pour the rice into your rice cooker or pan and top up with 550 ml of water
• Let rest for 30 minutes.
• For the rice cooker, simply press the “on” button. Cooking takes about 37 minutes.
• When cooking in a pan, start cold and heat the pan over medium-high heat, without covering.
• Stir quickly 3 to 4 times to avoid small lumps or clumps of rice.
• Put the lid on the pan and cook over low heat for 15 minutes.
• Remove from heat, stir gently, cover with a clean cloth, leave the lid off the pan and let stand for 15 minutes.