Brown Sushi Rice (Japanese Short Grain Brown Rice) - 2KG
This Kamiakari brand brown rice is made with extra care from the highlands in Nagano, Japan. The size of this germ is 3 times larger than that of a typical brown rice grain!!
Our rice has the date of mill on the bag to ensure the freshness of the rice. In Japan, milling dates are printed on the package so you know how when the rice was harvested. The taste and smell of the rice grains start to degrade as soon as they are milled due to oxidation.
We now have freshly-milled, high-quality rice here in Hong Kong! Especially with this Kamiakari variety, it is grown by a very passionate rice grower named Mr. Tomohiro Deguchi in Nagano. We call this rice "beyond organic" due to the way its grown. It doesn't have an organic certificate but it is grown almost in a bio-dynamic way!
Kamiakari is a different type of grain to Koshihikari and it is a little firmer than regular white rice but still has a mochi-like texture. It has a distinct, almost popcorn-like aroma and a slightly nutty flavour. The grain was found near Shizuoka in 1998.
Ingredients: Brown Sushi Rice from Nagano (Kamiakari brand short grain brown rice)
How to cook:
(Serves 2 bowls of rice)
150g (180ml), Brown sushi rice
200g, filtered water
- If you are using a rice cooker with the water guidelines on it, you can follow the "brown rice" water line.
- Pour water up to the line and let it soak for 7 - 8 hours. This is a longer soaking time compared to Japanese white rice due to the fact that this is brown sushi rice and needs to be soaked longer. By allowing the rice to soak for a sufficient time, the result after cooking will be puffier and better.
- After soaking, press the "cook" button and cook as usual. Serve hot! (But... letting it cool and having cold brown rice is also nice too! )
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