How to Rinse: Place rice in a bowl; fill with water until it covers the rice completely. Stir the rice lightly around with one hand. Pour out the water, which will have turned cloudy. Repeat until the water runs clear. Pre-Soak (Very Important): Drain the rice by placing it into a colander and let sit for 30 minutes. This is makes the rice much more plump and succulent. If you have a “Pre-Soak” option on your cooker, set the timer at 30 minutes. The rice will start cooking in half an hour. Post-Cooking: Leave the rice in the cooker for 10 minutes after it has been cooked, so that it can settle. After 10 minutes, open the lid and gently fluff the rice with your shamoji (paddle) before serving. Eco points: The water from rinsing the rice is beneficial for a facial wash (said to tighten your pores and make your skin softer) or hair rinse (said to condition and strengthen the hair). It can also be used to water plants (gardeners swear that plants grow bigger and stronger).
Iijima Farm - Koshihikari 2kg
コシヒカリ Koshihikari japonica white rice from Nagano, Japan.
This prized cultivar was first created in 1956. This was done at the Fukui Prefectural Agricultural Research Facility by combining 2 different strains of rice, Nourin No.1 and Nourin No.22. It is a particularly esteemed cultivar and one of the most commonly grown in Japan. Taste is the biggest attraction of Koshihikari, the secret of which is the balance between amylose and amylopectin (the main components of starch). These two components directly impact on texture, stickiness and taste. Koshihikari is an exquisite balance of these two, leading to its fame for aroma, sweet flavour and texture. Glossy when cooked, it is the epitome of the beauty of rice.
All rice sold has been harvested within the year. Should you receive any rice that is older than a year, we would gladly exchange or refund the cost.