Toyama Koshihikari Japanese Rice 5 kg

Product Information

Kodachi, Hisao (2018-10-16). "Japan's China-bound rice exports set to soar". Nikkei Asian Review . Retrieved 2019-01-24. You can enjoy Uonuma Koshihikari rice served in a large bowl along with simple and delicious side dishes. Donburi’s menu is also abundant. There are many tables in the store where you can feel the cleanliness. Shamoji (rice paddle) is like a big spoon; we use it to stir and scoop rice. Traditionally, it is made of wood, but now it is made of plastic like the one I have.

Rice comes in three different types: long-grain, medium-grain, and short-grain. Each type has its unique advantage for cooking with them, depending on what you are preparing, which requires varying firmness levels when cooked. With the increasing cultivation of Koshihikari in Japan, several good agronomic characteristics beyond its high eating quality became apparent, such as its good adaptation to different environments, tolerance to pre-harvest sprouting, and cold tolerance during the booting stage. Shokumi Ranking Evaluation

Pro Tip: The sushi vinegar doesn’t need to be hot. We just need to melt the sugar and salt into the vinegar mixture. Make sure to mix well. Koike H, Arai T, Tezuka M, Maejima H, Sakai N, Nakazawa N (1993) Studies on physicochemical properties of major rice varieties in Nagano. 1. Studies on physicochemical properties of good eating quality varieties. Hokuriku Crop Sci 28:15–17 (in Japanese) And while the seaweed sheet of nori is primarily a functional feature, it also adds a lovely umami flavor to the rice.

If you want to read more about short-grain Koshihikari: you can find more information via the NIH (National Library of Medicine) – Koshihikari: a premium short-grain rice cultivar – its expansion and breeding in Japan.Hori K, Kataoka T, Miura K, Yamaguchi M, Saka N, Nakahara T, Sunohara Y, Ebana K, Yano M (2012) Variation in heading date conceals quantitative trait loci for other traits of importance in breeding selection of rice. Breed Sci 62:223–234