Koshihikari rice from Uozu, Toyama - 2 kg

Description

Toyama koshihikari has a unique flavor, slightly sweeter than other Japanese rice, with good stickiness. This makes it suitable for many Japanese dishes.

By some, Koshihikari rice is considered the best variety of rice. Koshihikari is therefore the most popular variety in Japan. Koshihikari rice dominates the market with 30% of the total rice production in Japan.

For sushi, however, we recommend Hokkaido Nanatsuboshi rice. On the other hand, you can certainly use Koshihikari rice for sushi, or for accompanying a delicious Japanese curry of course. For those looking for Koshihikari rice, this is the rice to use.

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.