{"product_id":"riz-bio-hatsushimo-18-kg","title":"Organic Hatsushimo Rice 1.8 kg","description":"\u003cp\u003e\u003cstrong\u003eHow to cook rice?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHere are the recommendations of Mr. Katayama, sushi master, for perfectly cooked rice.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCooking time: approximately 1 hour\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e1- Cooking rice in a saucepan\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eRinse the rice by covering it with mineral water: stir 10 times by hand in a circular motion, change the water and repeat the operation 3 times. Then add \u003cb\u003ethe same amount of water in grams as rice,\u003c\/b\u003e cover and \u003cb\u003esoak for 30 minutes\u003c\/b\u003e (the water should not exceed 20°C). Bring \u003cb\u003egently to a boil in 10 to 15 minutes\u003c\/b\u003e, reduce to low heat and \u003cb\u003ecook for 10 minutes with the lid on\u003c\/b\u003e. Turn off the heat, \u003cb\u003elet rest for 15 minutes covered,\u003c\/b\u003e then gently stir to aerate the rice without breaking the grains.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e2- Tips for cooking Japanese rice with a Japanese rice cooker (brands: Zojirushi, Tiger, Panasonic)\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eRinse the rice by covering it with mineral water: stir 10 times by hand in a circular motion, change the water and repeat the operation 3 times. Then add water up to the \u003cb\u003emark indicated in the rice cooker\u003c\/b\u003e, then soak for 30 to 120 minutes (the water should not exceed 20°C). Then start cooking in normal mode on the cooker. Once cooking is complete, open and gently stir the rice to aerate it and remove moisture without breaking the grains.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e3- Tips for cooking Japanese rice with a non-Japanese rice cooker\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eRinse the rice by covering it with mineral water: stir 10 times by hand in a circular motion, change the water and repeat the operation 3 times. Then add water up to the mark indicated in the rice cooker and soak for 30 to 120 minutes (the water should not exceed 20°C). Start cooking in normal mode, then once finished, \u003cb\u003elet it steam for 10 minutes in the turned-off cooker\u003c\/b\u003e. Finally, open and gently stir the rice to aerate it and remove moisture without breaking the grains.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eWakai Noen has been cultivating this pesticide-free rice since 2018. It is a late-harvest, large-grain variety.\u003cbr\u003eIts cultivation lasts until the first frost period. \"Hatsu\" means first and \"Shimo\" is translated as frost. The grains are large, slightly firm and elastic, and exhibit low water absorption.\u003cbr\u003eThis sushi rice is prized by Japan's most renowned restaurants, particularly those with Michelin stars (e.g., the two-starred Ichirin).\u003cbr\u003eThis rice is sought after by the most discerning palates. Its availability is limited.\u003c\/p\u003e\n\u003cp\u003eIn the land of Kagami, in the town of Ryuo, Shiga Prefecture (which boasts of Lake Biwa), farmers have inherited, from generation to generation, a rich agriculture benefiting from pure mountain spring water.\u003cbr\u003eOur farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to cultivate rice with the utmost respect for traditions, across 32 hectares, in Shiga Prefecture.\u003cbr\u003eHis rice has achieved the 5-star master level, the highest rank among masters, making this rice the pinnacle in its field in Japan and the world.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e\u003cstrong\u003eWAKAI NOEN Farm\u003c\/strong\u003e\u003c\/u\u003e\u003cbr\u003eIn the land of Kagami, in the town of Ryuo, Shiga Prefecture (which boasts of Lake Biwa), farmers have inherited, from generation to generation, a rich agriculture benefiting from pure mountain spring water.\u003cbr\u003eOur farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to cultivate rice with the utmost respect for traditions, across 32 hectares, in Shiga Prefecture.\u003cbr\u003eHis rice has achieved the 5-star master level, the highest rank among masters, making this rice the pinnacle in its field in Japan.\u003cbr\u003eAccompanied by a rice expert in taste, cooking equipment, and cooking techniques, as well as agronomist engineers who are rice experts, Wakai-san continues to win the GOLD AWARD at the international rice taste analysis and evaluation competition.\u003cbr\u003eThe list of awards has been growing steadily for about fifteen years, which is unique in Japan in terms of consistency.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111388795213,"sku":"NISWNK13B","price":42.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/WNK13B-s.webp?v=1782227556","url":"https:\/\/www.nishikidori.com\/en\/products\/organic-hatsushimo-rice-18-kg","provider":"Nishikidori","version":"1.0","type":"link"}