Koshihikari Rice

At the top of Japanese rice is the Koshihikari variety. Developed in 1956, Koshihikari has become the most popular and widely cultivated rice in the Nippon territory. Its quality is exceptional with its short, shiny grains. It offers a wonderful tasting experience with its softness, and its flavor changes according to the terroirs where it grows. Agri Yamazaki produces this queen variety on the banks of the Linuma River in the south of Ibaraki Prefecture. These farmers are committed to harvesting high-quality rice while respecting the land. In this one-kilogram bag are bright grains that cook perfectly and can be enjoyed both hot and cold, without losing their tender chew. They accompany saucy dishes, such as sushi, onigiri, or poke bowls. The high taste value of this rice makes a difference, and it will be hard to do without it once you have tasted it. Moreover, the packaging is particularly beautiful with this painting likely illustrating a rice field at the center of the rising sun. 

Usage: Agri Yamazaki's Koshihikari rice adapts to all your creativity. Hot or cold, as a side dish, it brings its unique flavor to spicy saucy dishes and to sushi and maki. It finds its place in a bento or in a bag for an onigiri snack. Before cooking, rinse the rice several times. In the rice cooker, use 1.2 volumes of water for one volume of rice. After cooking, let it rest, then aerate by gently mixing. As for the quantities, just 75g of dry rice is enough to satisfy one person. 

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

Ingredients: Polished Koshihikari rice. 

Shelf life: 3 years.