Masakado Organic Rice

The Koshihikari variety is considered the best and most popular in Japan. This rice can take on terroir characteristics depending on its origin, like wine. It is a short and shiny grain that delights the eyes and the palate. Agri Yamazaki cultivates its Koshihikari on the banks of the Iinuma River, south of Ibaraki Prefecture. These rice farmers work organically, respecting the land and ensuring it is not depleted. Chemical products and fertilizers are banned, and the rice bran returns to the soil to nourish it again. The organic Masakado Hikari Mai rice is easy to cook and has a delicious taste. The tasting experience is worth it. Its quality is exceptional. It is available in a 1-kilogram bag. It is perfect for sushi, maki, onigiri preparations, but also pairs well with saucy dishes. For a bit of history, this rice is named Masakado Hikari Mai after the famous shogun Taira no Masakado. He was born and lived in the region in the 10th century, was deified after his death, and offerings are regularly made to appease his malevolent spirit. 

Usage: The organic Masakado Hikari Mai rice offers all the qualities of the Koshihikari variety. Its short and shiny grains are perfectly suited for making sushi, maki, onigiri. As a side, this rice pairs very well with saucy dishes, giving them its pleasantly chewy texture. For cooking, rinse the rice several times. Cook it with 1.2 volumes of water for one volume of grains. After cooking, let it rest for 10 minutes and gently aerate the rice by mixing it. You should count 75g of dry rice per person. 

Storage: Store in a cool, dry place. Keep away from light.

Ingredients: Polished Koshihikari rice. 

Shelf life: 3 years.