HAKURO™ Koshihikari Short Grain Japonica Rice is packed with Koshihikari which is the most notable short-grain Japonica rice variety in the world. It was introduced into the Mekong delta by Japan in the 1990s. Naturally cultivated and non-genetically modified, HAKURO™ Koshihikari Short Grain Japonica Rice is known for its natural sweetness, and its soft and silky-smooth texture.
HAKURO™ Koshihikari Short Grain Japonica Rice compliments all cuisines and is the perfect choice for Sushi and Onigiri.
Le riz japonais Koshihikari à grain court HAKUROMC est la variété de riz japonais à grain court la plus remarquable au monde. Elle a été introduite dans le delta du Mékong par les Japonais à la fin des années 1990. Cultivé naturellement et non génétiquement modifié, le riz japonais Koshihikari à grain court HAKUROMC est reconnu pour sa douceur naturelle et sa texture soyeuse.
Le riz japonais Koshihikari à grain court HAKUROMC accompagne à merveille tous les types de cuisines et est le choix idéal pour les sushis et les onigiri.
Step 1: Rinse the rice with cold running water in a strainer until water runs clear. Pour the rice into a pot with the same amount of cold water (1 cup of rice to 1 cup of water). Let the rice soak in the water for 30 minutes.
Step 2: Bring the rice to a boil over medium-high heat. Turn the heat to low immediately and cover with a lid. Cook for 10 minutes and remove from heat. Keep the rice covered for 15 minutes. Dissolve sugar and salt into rice vinegar in a saucepan over a low flame. Then, pour it evenly over the rice and mix gently with a wooden spoon. Leave the rice to cool for 15 minutes or until rice is just above room temperature.
Step 3: Fold the rice with dried seaweed or other preferred ingredients.
Note: Use a wooden spoon, as vinegar will react to metal spoon and it will damage the rice grains.
