White rice yumenishiki ⋅ Yumenishiki ⋅ 1kg

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 and 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.

For this one, the importer JFC created it in order to produce a Koshihikari adapted to the European climate. I

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

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 20 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.

Rice (Italy)