Good balance between sweetness and stickiness, also when cold. This makes it very good for sushi, maki and onigiri. It was ranked the highest "special A" in the rice evaluation program for 11 years in a row.
Nanatsuboshi takes up only 3% of the Japanese rice market, compared to 30% of Koshihikari rice. Nanatsuboshi is therefore less known, a "specialty" rice perfect for sushi.
If there is one food the Japanese know better than any other, it is rice. It is said that rice takes on subtle different flavours depending on the growing environment. Hokkaido is thought to be the rice capital of Japan, and as such any rice that is grown there is expected to be premium in quality.
Enjoy some of the finest produce Hokkaido has to offer with this Nanatsuboshi rice. This rice takes advantage of the long summer days and clear water of Hokkaido, while being resistant to northern Japan's colder climate. Try some with your Japanese meals, or wrap into sushi or onigiri, and taste the difference for yourself.
How to cook
- Take 500 g rice
- Put the rice in a bowl of cold water and rinse it by rotating it with your hand in a circular
motion. The water takes on a milky colour.
- Pour the rice in a sieve and rinse thoroughly until the water runs clear.
- Let the rice drain for 15 minutes.
- Pour the rice into your rice cooker or pan, then cover it with 550 ml of fresh water
- Leave to rest for 30 minutes.
- For the rice cooker, just press the "on" button. Cooking should take approximately 37 minutes.
- For pan cooking, start cold and heat the pan over medium heat, without covering.
- When simmering, stir quickly 3 to 4 times to avoid small clumps or lumps of rice.
- Cover and cook over low heat for 15 minutes.
- Remove from the heat, mix gently, cover with a clean cloth, leaving the lid of the pan and leave to
stand for 15 minutes before tasting.