Koshihikari Short Grain Rice


This is THE rice. Heirloom koshihikari, grown in a single paddy in Niigata, straight from the source and now under our own label. Koshihikari is arguably the most renowned and prized short grain rice on the planet and consistently recognized as the standard to which all other rice are evaluated. This rice is not polished with water or other debris, and instead uses the rice itself as an abrasive, and is completely organic. Although we cannot make that claim officially as we are not a USDA certified organic company, we can say that no pesticides or growth chemicals are used. Instead, those practices rely on feathered employees. Families of ducks are allowed live in the paddies and eat the bugs and as they swim around also aerate the soil underwater which helps promote healthy growth! Sealed in post-consumer recycled bags with a built in zip lock to keep the rice dry and fresh. One kilogram (2.2lbs) of rice per unit.

**Cooking Instructions:

1.Measure the amount of dry rice that you want to cook, using the cup from your rice cooker, or by standard measurements if preparing in a pot.

2. Rinse the rice under tepid water in a fine mesh sieve until the water runs clear.

3. Soak the rice in a bowl with just enough water to cover all the grains, for 10-20 minutes, then drain all excess water away.

4. Cook the rice according to the instructions on your rice cooker; if you are using a pot, add the drained rice to the pot with a 1.1 times water to rice. The golden ratio is rice(1) : water(1.1), and so on. Bring the rice to a soft boil and immediately reduce to a gentle simmer and cover tightly. Cook for 20-25 minutes and remove from the heat source. The rice should be soft all the way through, but still have its individual grain shape, and the core integrity should be just slightly "al dente". Adding a little square of konbu in with the rice as it cooks is a pro move, just sayin'.

5. Keep covered and allow the rice to stand/ steam for a further 10 minutes. Uncover, and transfer to a hangiri or wooden bowl to season minimally, by preference (salt, rice vinegar, sugar, mirin, furikake, etc.).

6. Enjoy this special rice! 

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