- Koshihikari Short grain rice for production of Sushi rice
- Grown in Italy
- Koshihikari is the most common rice for sushi in Japan
- consistency: Sticky, soft and firm to the bite after cooking, ideal for sushi
- Taste: Slightly sweet
- Optics: Glittering
What is Koshihikari Rice?
With 30% plant content, Koshihikari rice is the largest category of sushi rice in Japan. It is a short grain rice that meets all the criteria for the ideal sushi rice.
What is the best sushi rice?
According to Japanese ideas, the ideal rice for sushi is short-grain rice because it is sticky after cooking and thus holds its shape. It is firm to the bite and at the same time so soft that it melts on your tongue when you eat it. After cooking, it has a nice smell and a slightly sweet taste. The grain of rice is shiny.
Where does this koshikari rice come from?
This rice is made in Italy using original Japanese production methods and is on a par with Japanese quality. It is also used by Japanese chefs in Germany.
How to cook rice:
For approx. 2.5 cups of fully cooked rice
- Wash rice carefully in cold water to remove the excess starch.
- In a medium saucepan, mix 1 cup of rice and 1.5 cups of water and bring to a boil.
- Reduce the heat and simmer with the lid on for about 20 minutes until all the liquid has boiled away.
- Remove the saucepan from the stove and let stand covered for 10 minutes.
When using a rice cooker:
Put 1 cup of rice with 1.5 cups of water in the rice cooker and continue following the instructions of the rice cooker.
Preparation of seasoning rice:
Sushi rice has to be seasoned after cooking. You can use a seasoned Sushi Su rice vinegar for this, e.g. the Otafuku rice vinegar. Or you can take a neutral unseasoned grain vinegar like Mizkan Kokumotsu Sushi Su and add sugar and salt yourself.
Delivery within 3-5 days
Storage: Store dry and protected from light
|per 100 g
|1464 kJ / 345 kcal
|saturated with it
|of which sugars
Responsible entrepreneur: JFC Deutschland GmbH, Theodorstrasse 293, 40472 Düsseldorf