Yumenishiki brown rice ⋅ Yumenishiki ⋅ 1kg

Koshihikari rice is the result of crossing two rice varieties that were widely cultivated during the war: Nōrin 22 and Nōrin 1. The aim was to combine one variety’s yield and flavor with the other’s resistance. After several trials, Ecchinan 17 rice was developed in Niigata Prefecture and later renamed Koshihikari. Renowned in Japan as the “King of Rice” for its excellent flavor, yield, and cold resistance, Koshihikari rice is an ancestor of the vast majority of modern Japanese rice varieties.

This particular variety was created by the importer JFC to produce Koshihikari adapted to the European climate. I

Yumenishiki is koshihikari rice grown in Italy using Japanese methods. Shiny grains, a slightly sticky texture, and a balanced umami flavor: it is perfect for sushi, onigiri, or everyday dishes. Japanese quality, produced locally in Europe.

300 g of rice for 2 to 4 people: wash the rice by hand 3 times with water, then rinse it until the water runs clear. Next, put the rice in a saucepan, add 600 ml of water, and let it rest for 1 hour. Cover the saucepan and heat over medium heat until boiling. Reduce the heat and cook for 15 minutes without removing the lid. Turn off the heat and let it rest for an additional 20 minutes, still covered. Gently stir the rice before serving.

Store away from light, heat, and moisture.

Whole grain rice (Italy)