Rice - Niigata, Japan (m)
Rice grown in Japan! This comes from Niigata, which is a renowned rice growing region (and therefore also a renowned sake making region!). Niigata is known a...
Rice grown in Japan! This comes from Niigata, which is a renowned rice growing region (and therefore also a renowned sake making region!). Niigata is known as the birthplace of Koshihikari rice, which is lauded as one of the top varietals of Japanese rice cultivars due to its chewy texture and savory flavor. This one is made with an offspring of Koshihikari called Kinuhikari, and is another high-end varietal of rice that inherits the texture and flavor of Koshihikari rice.
To cook rice, here are a few pointers. If you have a Japanese rice cooker, you must use the little measuring cup that comes with it because 1 Japanese cup is not the same as 1 American cup!
If you lost your Japanese measuring cup or you are cooking rice in a pot or donabe, here's an easy fail-safe formula: Measure out the rice. Rinse it three times under running water. Let it soak in water for 15 minutes. Drain the water and place equal parts rice and water in your cooking vessel and cook. Don't stir it and don't even look at it while it's cooking! Once it's done, give it a gentle 'fluff' with a rice paddle, put the lid back on it, and let it rest for 10 minutes. Then and only then is it ready!
11.02 lbs (This is a decently large bag of rice)