Yumenishiki white rice ⋅ yunishiki ⋅ 1kg

Koshihikari rice is the result of crossing two rice varieties that were widely cultivated during the war: Norin 22 and Norin 1. The aim was to combine the yield and flavor of one with the resistance of the other. After several trials, Ecchinan 17 rice was developed in Niigata Prefecture and later renamed Koshihikari. Renowned in Japan as the """"King of Rice"""", thanks to its excellent flavor, yield, and resistance to cold, Koshihikari rice is a parent of the vast majority of modern Japanese rice varieties.

In this case, it was the importer JFC that created it to produce a Koshihikari suited 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, place the rice in a saucepan, add 430 ml of water, and let it rest for 20 minutes. Cover the saucepan and heat over medium heat until boiling. Reduce the heat and cook for 10 minutes without removing the lid. Turn off the heat and let it rest for another 10 minutes, still covered. Gently stir the rice before serving.

Store away from light, heat, and moisture.

Rice (Italy)