Shikiyutaka 2kg
Shikiyutaka originates from Inashiki City, Ibaraki Prefecture, a place located between Lake Kasumigaura and the Tone River. This area has rich soil and abundant water sources making it an ideal location for high quality rice cultivation. Shikiyutaka is a relatively new type of rice, which originates from the most popular type of rice Koshihikari. It is a new ‘improved’ version of the most popular rice Koshihikari with slightly different more chewy texture.
Taste and Characteristics
Shikiyutaka is a very sticky rice, characterized by its strong natural sweetness and chewy texture with the right amount of stickiness. The grains of this type of rice are large and very filling. The rice does not get hard even when it becomes cold.
Compared to other types of Japanese rice, this rice has a strong sweetness, chewy texture, and larger grains making it a very good-tasting rice. When it becomes cold, it does not harden and remains soft and delicious.
Best dishes that go well with Shikiyutaka
This rice is very sticky, a chewy, resembling mochi. It is ideal for onigiri and can be eaten on its own, ideally with separately prepared dishes like sashimi or yakiniku or any kind of vegetables and tsukemono Japanese pickles. It retains its texture well so it is also good for donburi a Japanese rice bowl. Because it retains amazing taste and softness even once it is completely cold, it is perfect for onigiri and obento boxes.
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: | Shikiyutaka |
|---|---|
| Weight: | 2 kg |