Japanese rice "Milky Queen" 300g
433
6,50 € tax incl.
Description : Milky Queen rice is stickier and softer than Koshihikari. It is suitable for all types of cuisine and can be eaten both hot and cold, as its grains hold together well and do not harden, making it ideal for preparing bentos or onigiri.
Flavor : Its soft, chewy texture, which remains pleasant even when cooled, makes it an ideal rice for those looking for an alternative to Koshihikari, with a more pronounced flavour character.
Use : Rinse the rice several times and then drain. Place the rice in the rice cooker and add 1.2 parts water to 1 part dry rice. To cook in a saucepan, cover and cook over a low heat, turning off the heat 3 to 5 minutes after boiling, checking that there is no more water. If not, leave to boil a little longer. After cooking, keep warm for 10 minutes, covered, then add the sushi vinegar and aerate well, stirring the rice gently. Allow 150g of dry rice / 2 pers.
Ingredients : Rice 100%
Preservation : Keep in a cool and dry place
Origin : Japan
Shelf life : 2 years
In the heart of Ishikawa Prefecture, in the city of Kaga, a collective of young farmers has embarked on a pioneering initiative that blends traditional know-how, sustainable agriculture, and respect for biodiversity. This project, named "Kaga no Teal," was launched in 2014 and takes its name from the migratory teal ducks that visit the area. Every autumn, these birds feed in the rice paddies, encouraging the collective to maintain pesticide- and chemical-free farming methods. Today, ten producers are part of the initiative, creating a structure where cooperation, knowledge-sharing, and technical innovation go hand in hand with precision and deep respect for nature. Four rice varieties are cultivated: Koshihikari, the ultimate symbol of Japanese rice; Milky Queen, prized for its rich, soft texture and often reserved for professional use; Norin 21-go, a once-forgotten variety now being rediscovered; along with brown rice and rice flour, both highly sought after in gluten-free diets. Each variety is entrusted to a dedicated producer to avoid cross-pollination and ensure the purity of the crops. This attention to detail extends all the way to packaging, with vacuum sealing shortly after polishing to preserve freshness. Today, the project is expanding into international markets, with the aim of sharing an uncompromising Japanese rice—rich in history, flavor, and purpose. It is increasingly embraced by chefs and those who seek out natural, mindful eating.
