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Shinmei Niigata Prefecture Uonuma Production Koshihikari Japanese Rice 2kg
Shinmei Niigata Prefecture Uonuma Production Koshihikari Japanese Rice 2kg
- Premium Koshihikari rice from Uonuma, Niigata Prefecture
- Celebrated for its outstanding texture, aroma, and taste
- 2kg package, convenient for smaller households or occasional cooking
- Excellent choice for Japanese dishes such as sushi, onigiri, and donburi
Unleash the flavor of Japan & Korea: Shinmei Niigata Prefecture Uonuma Production Koshihikari Japanese Rice 2kg!
Sourced from Uonuma, Niigata's Premier Region This exceptional Koshihikari rice originates from the Uonuma region within Niigata Prefecture, widely considered the most prestigious area for rice cultivation in Japan. The unique combination of heavy snowfall, pure meltwater, and fertile soil contributes to the rice's legendary status and superb quality. This specific provenance ensures a truly authentic and high-grade product. Unparalleled Texture and Rich Flavour Uonuma Koshihikari is celebrated for its outstanding, chewy texture and distinct, deep flavour. When cooked, it achieves a perfect balance of firmness and stickiness, along with a natural, pronounced sweetness and an appealing gloss. This premium variety offers a refined culinary experience, enhancing any dish with its characteristic taste and satisfying mouthfeel. How to Enjoy This exquisite rice is best enjoyed when its quality can truly shine. Serve it simply as plain steamed rice to appreciate its delicate flavour and superior texture alongside traditional Japanese side dishes. It is the ideal choice for crafting high-quality sushi and delicate onigiri (rice balls), where its stickiness is essential. Also use it as a luxurious foundation for donburi (rice bowls) or as the centerpiece of a special meal.
Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 03.04.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
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 optimal water ratio for cooking this Koshihikari rice for standard white rice preparation?
Use a standard ratio of 1:1.1 (rice to water by volume) for optimal plumpness and stickiness characteristic of premium Japanese rice. If utilizing a sophisticated Japanese rice cooker, follow the machine's specific water level marking designated for white rice or Koshihikari.
How does the texture of this rice differ when cooked in an instant pot versus a traditional Japanese IH rice cooker?
An instant pot typically yields a slightly firmer and less consistently homogenous texture due to faster pressure application. A traditional Japanese induction heating (IH) rice cooker uses gentler, more sustained temperature control, maximizing the grain's plumpness, natural luster, and characteristic stickiness.
What is the recommended ratio for preparing sushi vinegar (sushi-zu) to complement the inherent sweetness of Uonuma Koshihikari?
To balance the rice's natural sweetness without overpowering it, use a mild sushi-zu mixture. The standard recommendation is 5 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt per 3 cups of cooked rice. Ensure the mixture is folded gently into the warm rice.
How does cooked Uonuma Koshihikari compare in stickiness and glossiness to standard non-premium short-grain rice?
Uonuma Koshihikari is significantly stickier, glossier, and softer due to its high moisture content and amylopetin structure. Standard non-premium short-grain rice tends to be drier, less translucent, and loses its malleability quickly once cooled, making the Koshihikari superior for forming onigiri or sushi.
Should the pre-soak time be adjusted if using this rice for donburi (rice bowl) versus sekihan (red bean rice)?
Yes. For standard donburi, a 30-minute pre-soak is adequate. When preparing sekihan, increase the soaking time to 45 to 60 minutes because the presence of harder ingredients like beans creates a denser cooking environment, requiring the rice grains to be more thoroughly hydrated beforehand for even cooking.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
