Description Our Koshihikari Brown rice is a treasure trove of nutrition – bran ingredients are packed with various nutrients such as dietary fiber, vitamins and minerals. The location and production The Kurobe River fan where the melting snow waters from the Tateyama mountain range flows is a great area for cultivating safe delicious rice. Our Koshirikari rice is carefully cultivated with significant reduction of agrochemical usage. Our suppliers keep newly harvested brown rice at a temperature below 15°C. Preparation (by using a pressure cooker)
Wash 300 grams of the brown rice softly and quickly in water and then dispose the water. (repeat it 3 times)
Soak the brown rice in enough soft water for 60 minutes and then dispose the water.
Put both the white rice with 400 ml of soft water, a teaspoon of sake and nip of salt into a pressure cooker.
Heat it up to coming under pressure, then after keeping the high heat for 30 seconds, cook it with slow fire for 20 minutes.
After heating it up for 30 seconds to evaporate surplus moisture, stop the heat and wait until pressure released.
Turn the rice upside down by a rice scoop. I-ta-da-ki-ma-su!
Combination / Situation As simple steamed rice or onigiri together with Miso soup. Can try to cook brown rice together with beans, carrot, radish, meat or fish as well. Making brown rice salad is also recommended.
Nutrition information Rich in Phytic acid, inositol, ferulic acid, γ-oryzanol, dietary fiber, vitamin B1, vitamin B6, vitamin E, iron, magnesium, manganese.