Yumepirika 2kg
Yumepirika is a relatively newer type of rice developed specifically for the colder area of Hokkaido where it is grown and harvested. It started to be grown from 1997 and due to its lower content of amylose and higher content of amylopectin has a very unique texture, which gives it its amazing and unmatched stickiness. It has also been said by many Japanese people that Yumepirika matches that amazing taste of Uonuma Koshihikari and has been ranked for the last 13 consecutive years as one of the best types of rice in Japan.
Taste and Characteristics
Yumepirika has beautiful snow- like appearance and moist dense consistency. It is known for its amazing sweetness and soft taste. Another important characteristic of Yumepirika is its unique stickiness which is the result of lower percentage of amylose and the higher percentage of amylopectin. This makes the rice very sticky, maybe one of the stickiest rices available. And the pleasant stickiness of this rice makes it even more delicious. In combination with its stickiness, it also has a very chewy texture. It is not only amazingly delicious when cooked, but also when cold.
Best dishes that go well with Yumepiriki
Yumepirika is very chewy sticky rice with amazing texture, sweetness and softness. It is delicious not only when eaten freshly cooked but also when it is cold. This make this rice ideal for obentos and onigiri. It also goes really well with a wide variety of dishes, not only specifically Japanese but also Western. It is recommend to taste this rice freshly cooked without any additional flavoring or additional taste. And it is perfect for onigiri.
Why is our rice the freshest?
M.Y.JAPAN guarantees that our rice is the freshest possible in the whole Europe. We import our rice direkty from Japanese farmers in the brown form to maintain the highest quality and store our rice in cold place to keep the high quality and taste. We then polish the rice only after it has been ordered. After it's been polished, the package the rice immediately in high quality Japanese craft paper and dispatch it to you. This way we are totally confident that our rice is the freshest in Europe and even exceeds the quality of rice sold in Japan.
The date of polishing is clearly indicated on the package. We suggest to consume our rice within three months of the polishing to match the authentic taste of Japanese rice offered in Japan. However, the expiry date is one year from the date of polishing.
How to cook rice
1. Gently rinse the rice at least three time in cold water. Be careful not to damage individual grains. It is recommended to use colander when washing rice.
2. Once the rice is rinsed, put into a pot, preferable use stainless pot. For 150 grams of rice, use 180 ml of water. Rice and water ratio should be 1:1.2. Use only cold water.
3. Recommended to let the rice sit in water for about 30 minutes.
4. Start cooking rice. Ideally use rice cooker. If you do not have a rice cooker, use stainless pot.
5. If you use rice cooker, set it as per instructions. If you use stainless pot, once rice starts to boil, gently stir and put on medium to cook for around 10 minutes. Greatly varies depending on the intensity of the stove. After around 10 minutes, let the rice sit for another 10 minutes.
6. Rice should be finished. Gently stir so that air gets in between the individual grains. And let breathe shortly. This will let the remaining water to evaporate and allow the sweetness to spread out.
7. Rice is ready to serve. Enjoy our delicious rice.
Attention:
Rice should be stored in a cool and dry place. Avoid sun, water and moisture. Rice absorbs the smell of fish and meat, and should be stored away from these.
Additional parameters
| Category: | Yumepirika |
|---|---|
| Weight: | 2 kg |