Toyama koshihikari has a unique flavor that is slightly sweeter than other Japanese rice varieties, with a good level of stickiness that makes it suitable for all Japanese cooking needs.
By some Koshihikari rice is considered the best rice available. Koshihikari is also the most popular variety grown in Japan. Koshihikari rice dominates the market with 30% of the total rice production in Japan.
For sushi however, we recommend Hokkaido Nanatsuboshi rice. On the other hand, you can use Toyama Koshihikari to make sushi, or serve with an authentic Japanese curry. For those who are looking for Koshihikari rice, this is the rice to use.
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.
