|Size (L x W x H)
|38.5 cm x 28.5 cm x 8.5 cm
- All pieces are nicely uniform
- Shiny and sticky
- Good balance of sweetness, savoriness and stickiness
Popular in Japan
Imported from Yamagata, Japan, and polished in Malaysia, this short grain variety contains more glutamine acid and asparagine acid which are elements of savouriness. Tsuya means Shine, and Hime means Princess. Since it is shiny when cooked and takes10 years to grow with great care just like a princess, it was named Tsuyahime. Known for its subtle, sweet flavor and a pleasing aroma, it is an excellent choice for a wide range of Japanese dishes, particularly sushi and onigiri (rice balls).
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 Tsuyahime 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.