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Oyama Yumepirika Cooked Rice, Hokkaido, 150gx3p
Oyama Yumepirika Cooked Rice, Hokkaido, 150gx3p
what makes Oyama Yumepirika Cooked Rice, Hokkaido, 150gx3p different
I made a deliciousness of cooked rice convenient packed rice. A new breed of Hokkaido that was born in 2011. In the eating comparison test (Hokkaido · Tokyo), it is more popular than the king of rice "Koshihikari". There is moderate stickiness and rich sweetness. Cooking up has gloss and is soft, you can enjoy the dust feeling. It is recommended to eat simple that you can enjoy the taste of rice itself. Also, even if it gets cold, it has sweetness, it does not become hard and has moderate stickiness, so it is best for lunch box or onigiri. Recommended way to eat: natto, lunch, rice ball
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 157kcal |
| Fat - of which saturated |
0,5g |
| Corbohydrate - of which sugar |
35g |
| Protein | 3,1g |
| Natrium (Salt) | 0,01g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 157kcal |
| Fat - of which saturated |
0,5g |
| Corbohydrate - of which sugar |
35g |
| Protein | 3,1g |
| Natrium (Salt) | 0,01g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
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Often bought together
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Rice and Co in Korea und Japan
Did you know that people in Japan and Korea eat rice almost every day? Rice in Japan and Korea refers to a number of short-grain cultivars rice including ordinary rice and glutinous rice. Atomic rice, which is regarded as the beginning of Japanese rice, was cultivated in Jomon period about 3,000 years ago. After the war, the rice which became the staple food of the Japanese, contains a lot of energy sources. It has a high digestion and absorption rate, and it is also a protein source that makes up the body. Also, rice goes well with any side dishes such as fish and meat. Japanese meals, mainly of rice, are said to have good nutritional balance and are drawing attention internationally. Enjoy a fantastic range of rices from different rice-growing regions of both countries at NikanKitchen.com, and feel authentic Japanese and Korean humble grain that feeds the entire Japanese and Korean nation.
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