Koshihikari from Niigata is the most famous high-class rice in Japan. It is fine and its fresh aroma delights all Japanese people. It has a very pliable and malleable texture, and the taste has a delicate sweetness. It is delicious even cold and is ideal not only as rice for everyday meals, but also as sushi rice for high-quality sushi.
A method of preparing:
- Cooking with gas is more practical than an electric stove.
- You will need a clear glass lid
- Ceramic or iron pots are preferred.
① Rinse the rice well with water.
② Add 220 ml of water to 150 g of rice.
③ Soak in water for about 30 minutes in summer and about 1 hour in winter.
④ Then cook, covered, for 15 minutes.
* It is necessary to bring the water to a boil quickly, but immediately switch to a smaller fire to maintain a temperature that will not spill the water.
⑤ After cooking for 15 minutes, keep warm and wait 15 minutes.
* You should never remove the pot lid while cooking rice.
⑥ Remove the lid and stir. The rice is ready to eat!
Niigata Prefecture is famous for its water quality and the Japanese rice grown there is extremely expensive. Its sweetness and umami, as well as fresh and stretchy texture, makes it completely different in quality from foreign rice.
Unfortunately, despite the manufacturer's premium quality, the quality continues to deteriorate from the polishing process. Finding Japanese rice of the same caliber as Japanese rice in Europe is virtually impossible. This is because many importers transport polished rice in Japan in non-temperature controlled containers where it is then stored for 1-2 months in unsuitable premises.
In order to maintain the best possible condition, ground rice in Japan is vacuum packed, transported in a temperature-controlled refrigerated container and stored in a refrigerated warehouse. Quality control is essential to keeping the rice in its original condition. The quality of the same Niigata Koshihikari rice sold by other companies is completely different than that of SAKAMOTO-YA rice.