At iRASSHAi, 40 rue du Louvre, Paris 1st, Japanese cooking essentials are offered in bulk, so you can have just the right amount and not waste a crumb!
Find out how to cook, store and enjoy your favourite bulk ingredients below.
Milky queen wholemeal rice
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Thanks to its nutritional qualities, brown rice is becoming increasingly popular. It consists of the seed and its husk, the bran. Less fluffy than white rice, it should be soaked overnight before cooking. If you'd like to integrate it gently into your diet, you can start by mixing it with white rice in your preparations. More concentrated in gluten and therefore stickier, it's easy to eat and rich in fiber. Delicious hot or cold, this rice is ideal for onigiri, sushi or as an accompaniment to fish, meat and vegetable dishes.
Instructions for use :
We recommend soaking the rice overnight before cooking. After this stage, the rice can be rinsed and cooked. The amount of water should be doubled in relation to the volume of rice.
Black rice
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Harvested by Nanohana in Toyama prefecture, this black rice is naturally colored and has exceptional nutritional properties. It consists of the seed and its husk, the bran. Less fluffy than white rice, it should be soaked overnight before cooking. If you'd like to integrate it gently into your diet, you can start by mixing it with white rice in your preparations (which will also give your dish a pretty pink color). It has a unique, slightly sweet, nutty taste. Its texture is firm and slightly sticky, giving it a particularly pleasant mouthfeel.
It is ideal for a variety of culinary preparations. It can be used as an accompaniment to main courses, in salads, in stir-fried rice dishes, or even for original desserts. It goes perfectly with fish or shellfish dishes.
Instructions for use :
For non-polished whole-grain rice, we recommend soaking overnight before cooking. After this stage, the rice can be rinsed and cooked. The quantity of water should be doubled in relation to the volume of rice.
Red rice
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Red rice has a subtly earthy, nutty taste and a firm, slightly crunchy texture. This unrefined brown rice is an excellent alternative to traditional white rice, as it adds color and has many nutritional benefits. It is often eaten mixed with white rice, but is also very good on its own with fish or roasted vegetables.
Glutinous rice
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Harvested by Nanohana in Toyama prefecture, this round sticky rice has a mild, slightly sweet flavor. Its sticky, elastic texture is perfect for making sushi, curries and mochi. Once cooked, you can shape the glutinous rice into different forms.
Dried glutinous rice paste is called mochi.
Pronounced "Motchi".
Usually plain, it can also be mixed with cereals or herbs.
In Japan, mochi is eaten as a snack, heated quickly in the microwave or browned in a frying pan.
It can be found in cube format (Kiri Mochi - traditionally in the east and north of Japan) or ball format (Maru Mochi- in the south).
Hitomebore
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This rice is grown in the Miyaki prefecture. Its name, "hitomebore", literally means "to fall in love at first sight", as it is much appreciated for its mild taste and soft texture. It is delicious both hot and cold, and is perfect as a base for bentos.
Haenuki Yamagata
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Haenuki" rice is a variety from Yamagata Prefecture. For more than 20 years, this rice has been awarded the highest score in the Japan Grain Inspection Association's ranking of Japanese rices. The grains are large and have a slightly glutinous consistency. They can be eaten hot or cold for sushi, onigiri or rice bowls.
Instructions for use :
Allow about 75 g of dry rice per person.
Rinse the rice several times, rubbing it gently between your hands until the water runs clear. Drain and place in your rice cooker, adding 1.2 parts water to 1 part dry rice. Keep warm for 10 minutes, then add the sushi vinegar and aerate well, stirring the rice gently.
Itakomachi
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Renowned for its authentic taste and delicate texture, itakomachi rice has a rich, savory taste, firm, slightly sticky grains with a delicate, mouth-watering texture. Its versatility and authentic taste make it an ideal choice for preparing many Japanese dishes, such as sushi, donburi, onigiri and more. onigiri and many others.
Golden sesame oil, roasted
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This oil is made from carefully selected sesame seeds roasted at high temperature. It is a dark, rich oil, with a deep brown color and an intense, full-bodied flavor of toasted hazelnut. It's perfect for cooking gyozas, dressing tomato salad or ceviche. It's also rich in nutrients, including essential fatty acids and antioxidants.
Bulk pure rice vinegar
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Obtained from the fermentation of rice, kome su in Japanese has a sweet, acidic taste. It is used in sushi rice, to season salads or to make vegetable pickles (tsukemono). It has preservative properties and can contribute to more efficient digestion.
Gluten-free soy sauce in bulk
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Soy sauce soy sauce tamari is unique in that it is made exclusively from soy beans. It is therefore gluten-free, unlike most soy sauces, which are made from a mixture of soybeans and wheat. It is therefore compatible with a gluten-free diet. Its taste is slightly less salty than a classic soy sauce, but it can be used in the same way.
Soy sauce in bulk
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A staple in every Japanese cupboard, soy sauce (shoyu) is the result of fermenting soybeans, wheat, water and salt. It is used for salting and for its umami taste, which is the fifth flavor after sweet, salty, sour and bitter. Ummami is often described as a savory, delicious taste that adds depth to dishes. It accompanies sushi, sashimi, noodles, stir-fries, marinades and soups, or is used as a condiment or dipping sauce. It is rich in vegetable proteins, essential amino acids, vitamins and minerals, and low in fat and calories.
Mirin in bulk
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Traditional mirin is made from glutinous rice, water, alcohol and sugar. The rice is steamed, then mixed with rice alcohol or distilled alcohol. Next, koji (ferment) is added to enable the transformation stage into sugar. After months of fermentation, the mirin is filtered and bottled.
In the kitchen, it is used to tenderize meats and fish, holding them in place during cooking. It also adds shine and sweetness to preparations by coating food.
Sake in bulk
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A veritable Swiss army knife of Japanese cuisine, cooking sake is more alcoholic and salty than mirin. Often combined in Japanese recipes, they complement each other very well, and their sweetness and sweetness achieve a very pleasant balance with soy sauce.
