|Size (L x W x H)||38.5 cm x 28.5 cm x 8.5 cm|
- Good in aroma
- Greater stickiness & sweetness than any other Koshihikari
Koshihikari is one of the most highly grown varieties of rice in Japan's Niigata and is exported to other countries as a premium product. As of 2008, Koshihikari accounted for 97% of rice production in Niigata Prefecture, the largest rice-growing region in Japan.
With a distinctive texture and taste, Koshihikari is renowned for its consistency, aroma and natural sweetness. It's perfect for some of Japan's most famous dishes such as sushi, onigiri and bento.
How to cook :
1. First, clean the rice in the water with your hand, 2-3 times or until the water is clear. Then soak the Koshihikari for at least 30 minutes before cooking, as it helps the rice cook more evenly.
2. Common ratio is 1 cup of rice to 1.2 cups of water. You can adjust the amount based on how you want your rice texture to be.
3. It will typically take around 15-20 minutes to cook the rice in a rice cooker.
4. After the cooking cycle is complete, let the rice sit in the rice cooker with the lid closed for an additional 10-15 minutes.
5. Fluff the rice using a fork or rice paddle, and transfer it to a serving bowl. It is ready to serve.