Niigataken Uonuma-San Koshihikari Rice 2kg

Genuine Japanese Premium top quality rice.

Treat yourself to luxury rice and enjoy the superior taste of Koshihikari rice. Grown in Uonuma, in the area of ​​Niigata known for producing high quality Koshihikari rice with excellent taste and texture.

Koshihikari is one of the most premium Japanese varieties of rice that was created by combining the strains of two previously popular rice varieties. With a good appearance, short and firm grains with a sticky texture, Koshihikari is ideal for any type of Japanese food, or Japanese-style curry or sushi.

Instructions:

Wash the rice well with cold water, if the water starts to get clear then the rice is clean.

Drain all the water and let the rice rest for half an hour so that it is well soaked.

Boil the rice with the right amount of water.

How much water?

A frequently asked question, with many vague answers. In Asia we do not know a millimeter of water in the past. The Japanese used cups instead of milliliters of water. They used Cups instead of grams or millimeters of liquid, just like the Americans. For the right amount of water with the Sushi you can therefore use Cups better. What you do is first count the number of cups when you are going to wash the Sushi rice. For example, they are 10 small cups. When your rice is washed and you leave it in the water for 20 to 30 minutes, you add 11 cups of water. It must be the same size cup if you had washed the rice.

For example, if you have 20 cups of rice, you add 21cup water. You also have to try out a little bit about how the result will be. An electric rice cooker cooks very differently than in an ordinary pan. With a rice cooker you will soon have less moisture loss and at a given moment it automatically switches to heating mode when the cooker is almost finished cooking. With an ordinary pan with lid you have to put on low heat at the last moment or sometimes turn off the fire and let it go by not opening the lid.