White rice koshihikari from Toyama ⋅ Nanohana ⋅ 5kg

Koshihikari rice is the result of crossing 2 rices that were widely cultivated during the war: Nôrin 22 and Nôrin 1. The aim was to combine the yield and taste of one with the resistance of the other. After several trials in Niigata prefecture, Ecchinan 17 rice was obtained, later renamed Koshihikari. Renowned in Japan as the "King of Rices" for its good taste, yield and resistance to cold, Koshihikari rice is a relative of the vast majority of modern Japanese rices.

It is harvested in Toyama prefecture by Nanohana, a company specializing in rice production. Toyama prefecture is renowned for the quality of its rice. The plains are irrigated by the melting snow of Mount Hida, also known as the "Northern Alps", and with its fertile, nutrient-rich soils, the region is ideal for growing rice: it accounts for more than half the country's rice production.

Founded in 1996 in Toyama, Green Power Nanohana stands out for its strong commitment to local agriculture. With a young team, the company focuses on the production of rice, vegetables and by-products, while promoting exports, particularly to Europe. It is committed to diversifying crops and optimizing production costs, while meeting the needs of the local market with innovative products such as processed rice and rice-based foods.

300g rice for 2 to 4 people: hand-wash the rice 3 times with water, then rinse until the water runs clear. Place the rice in a saucepan, add 430ml of water and leave to stand for 30 minutes. Cover the pan and heat over medium heat until boiling. Lower the heat and cook for 10 minutes without removing the lid. Turn off the heat and leave to stand for a further 10 minutes, still with the lid on. Gently stir the rice before serving.

Store away from light, heat and moisture.

100% polished rice (Toyama, Japan)