It is one of the best rice in Japan. The characteristic of Koshihikari is its taste. It is synonymous with delicious rice such as beauty with gloss of cooked rice, strong stickiness and fragrance.
|Dimensions||44 x 26 x 8 cm|
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Oborozuki from Hokkaido got gold award in 2006 by the rice contest. The characteristic of the taste is that “feel of rice cake” “sticky” and “delicious even if it cools down”.
Ochazuke, also known as “chazuke” is a very popular, traditional Japanese dish made by pouring hot green tea over rice with savory toppings. “Sake Chazuke” contains real freeze-dried salmon, seaweed, and crispy rice cracker with green tea flavor!
Retaining all the goodness of Mother Nature, the nutritious “bran layer” of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavor and firmer texture. Health conscious cooks enjoy this wholesome rice in hearty Chicken Brown Rice casseroles and nutritious Brown Rice and Mixed Bean salads. Gluten free.
Ochazuke, also known as “chazuke” is a very popular, traditional Japanese dish made by pouring hot green tea over rice with savory toppings. “Umeboshi Chazuke” contains real freeze-dried pickled plum, seaweed, and crispy rice cracker with green tea flavor! Its sharp taste will refresh you.
If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain has unique characteristics – versatility, firmness, consistency, aroma and natural sweetness- that make it the ideal grain for making sushi. Grown in Australia, Koshi naturally posses optimimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer for shaping into a myriad sushi…