Niigata-Ken San Koshihikari Rice 2kg

Akafuji Niigata-Ken San Koshihikari Rice

あかふじ 新潟県産こしひかり

Real Japanese premium top quality rice.

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

Koshihikari is one of the most premium Japanese rices 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, whether Japanese-style curry or sushi.



Instructions:
Wash the rice well with cold water, if the water starts to 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 used to know not a millimeter of water. The Japanese used cups instead of milliliters of water. Just like the Americans, they used Cups instead of grams or millimeters of liquid. It is therefore better to use Cups for the right amount of water with the Sushi. What you do is first count the number of cups when you are going to wash the Sushi rice. For example it is 10 small cups. If your rice has been washed and you let it rest in the liquid for 20 to 30 minutes, then add 11 cups of water. It must be the same size cup as you washed the rice.

For example, if you have 20 cups of rice, you add 21 cups of water. You also have to experiment a bit to see how the result will be. An electric rice cooker cooks very differently than in a regular pan. With a rice cooker you will soon have less moisture loss and it will automatically switch to heating mode at a certain point when the cooker is almost done cooking. With a regular pan with a lid, you have to put it on low heat at the last minute or sometimes turn off the heat and let it finish cooking by not opening the lid.



Ingredients: Rice