Koshihikari wholemeal rice, known as the best rice variety in Japan, is grown organically. The flavour is slightly nutty, full-bodied and harmonious.

100 % Whole grain rice 0.0% polished.

Grown in the Uonuma region of Niigata Prefecture, Koshihikari wholemeal rice is one of the most expensive rice varieties in Japan.

Storage: Store in a cool, dry place

Delicious preparation of whole grain rice:

1. Wash and soak the rice:

Wash brown rice thoroughly with cold water until the water runs clear. After that, soak the rice in water for at least 6-8 hours or overnight. This makes the rice softer and easier to digest.

2. Water Ratio and Cooking:

Use a ratio of 1 part rice to 2 parts water. Bring water to a boil and then simmer on low heat for 30-40 minutes, covered, until the water is completely absorbed. DO NOT stir to maintain the structure of the rice grains.

3. Let it steam:

After cooking, remove the pot from the heat and let the rice rest covered for about 10-15 minutes. This makes the rice even fluffier.

4. Fluff up and serve:

Fluff the rice with a fork and serve. It goes well with vegetables, fish, natural side dish or as a base for bowls

Energy: 1472 KJ / 346 kcal
Fat: 2.7 gr
Carbohydrates: 74.3 gr
Potassium: 230 mgr
Calcium: 9 mgr
Magnesium: 110 mgr
Vitamin B+E
Salt: 0.0 gr

Japanese Koshihikari wholegrain rice

- Sushi
- Main course
- Rice side dish
- Soups