Koshihikari rice from Toyama Hakodate Beikoku

How to cook his rice? 

Here are Mr. Katayama's recommendations, Mr. Sushi, for perfect rice cooking.

Cooking time: about 1 hour 

1- Cooking rice at the pan

Rinse rice by covering it with mineral water: mix 10 times in the hand of a circular motion, change the water and repeat the operation 3 times. Add the same amount of water in grams as rice, cover and Soak 30 minutes (Water must not exceed 20 ° C). Wear Gently boil in 10 to 15 minutes, lower on low heat and Cook 10 minutes with lid. Turn off the fire, Let stand 15 minutes on cover, Then mix gently to air rice without breaking the grains.

2- Japanese rice cooking tips with a Japanese rice cooker (Brands: Zojirushi, Tiger, Panasonic)

Rinse rice by covering it with mineral water: mix 10 times in the hand of a circular motion, change the water and repeat the operation 3 times. Then add water to marker indicated in the rice cooker, then soak 30 to 120 minutes (the water must not exceed 20 ° C). Then start cooking in normal mode on the cooker. Once the cooking is complete, open and mixing the rice gently to air and evacuate moisture without breaking the grains.

3- Japanese rice cooking tips with a non-Japanese rice cooker

Rinse rice by covering it with mineral water: mix 10 times in the hand of a circular motion, change the water and repeat the operation 3 times. Then add water to the mark indicated in the rice cooker and soak 30 to 120 minutes (the water must not exceed 20 ° C). Start cooking in normal mode, then after completed Let stand for 10 minutes steam in the cooker off. Finally, open and mix the rice gently to air and evacuate moisture without breaking the grains.