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Shinmei Niigata Präfektur Uonuma Produktion Koshihikari Japanese Rice 5kg
Shinmei Niigata Präfektur Uonuma Produktion Koshihikari Japanese Rice 5kg
- Premium Koshihikari rice from Uonuma, Niigata Prefecture
- Renowned for its exceptional taste, aroma, and texture
- Large 5kg package, ideal for families or frequent cooking
- Perfect choice for Japanese cuisine such as sushi, onigiri, and donburi
Unleash the flavor of Japan & Korea: Shinmei Niigata Präfektur Uonuma Produktion Koshihikari Japanese Rice 5kg!
Premium Japanese Short-Grain Rice ♡
Shinmei Niigata Präfektur Uonuma Produktion Koshihikari Japanese Rice bag contains Koshihikari rice, a highly regarded short-grain variety cultivated in the Uonuma region of the Niigata Prefecture in Japan. Known for its quality, this rice offers a distinctive flavor and aroma when cooked. It provides a foundational component for various Japanese and East Asian meals.Shiny Texture and Subtle Sweetness
When properly cooked, Koshihikari rice is characterized by its glossy appearance and satisfying, slightly sticky texture. It has a delicate, subtle sweetness that complements savory dishes and remains appealing even when cooled. Its fine texture and moisture retention are ideal for traditional preparations.How to Enjoy
Rinse the rice thoroughly until the water runs clear, then soak it for about 30 minutes before cooking for the best result. Cook using a rice cooker or stovetop with equal parts rice and water. Serve immediately alongside traditional Japanese meals, or use it to make sushi, onigiri (rice balls), or donburi (rice bowls).Product description created with the help of AI and reviewed by our team.
Nutrition & Ingredients
| Energy | 1455 kJ / 342 kcal |
| Fat - of which saturated |
0.81g 0.29g |
| Corbohydrate - of which sugar |
77.6g 0.2g |
| Protein | 6.1g |
| Natrium (Salt) | 0g |
rice
Details & Importer
Manufacturer: Shinmei
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
What is the recommended method and duration for washing this specific Koshihikari rice before cooking?
Wash the rice gently three to four times until the water is semi-clear, being careful not to rub the grains too vigorously, which can damage the starch. Soaking for 30 minutes after washing is highly recommended for optimal texture.
What is the best water-to-rice ratio when cooking Shinmei Uonuma Koshihikari in a standard Japanese rice cooker?
For a classic texture, use a 1:1 ratio (by volume). If you prefer softer rice, slightly increase the water volume to 1.05:1. Always allow the rice to rest in the cooker for 10 to 15 minutes after the cycle finishes.
How can I enhance the natural sweetness and luster of Uonuma Koshihikari when preparing it for sushi or standard consumption?
Adding a small 2-inch strip of dried kombu seaweed to the rice and water before cooking can add subtle umami and gloss. Remove the kombu immediately once the water starts boiling if cooking in a pot.
How does the cooking result of Uonuma Koshihikari differ structurally from standard non-premium short-grain Japanese rice varieties?
Uonuma Koshihikari is prized for its superior stickiness, resilience, and unique balance of sweetness and chewiness (motchiri). It typically retains a glossier appearance and firmer texture when cooled compared to other short-grain types.
If I am cooking this rice using the stovetop method instead of a rice cooker, what specific steps ensure the best results?
Use a heavy-bottomed pot with a tight-fitting lid. Bring the water to a boil quickly, reduce the heat immediately to the lowest setting, and simmer for 13 to 15 minutes. Crucially, let the rice steam off-heat for 10 minutes before opening the lid.
