Japanese ancient rice "Shirafuji" 300g
428
4,90 € tax incl.
Description : "Shirafuji" rice is a variety of rice traditionally grown in the Edo period (1600-1868) and originally used for making sake. It is an ancient rice with long hairs, similar to wheat ears, that protect it from birds but make it difficult to harvest. EcoRice has decided to continue producing this variety of rice that was once neglected because it was too difficult to grow. Rarely crossed, it has interesting taste characteristics.
Instructions : Rinse the rice several times then drain it. Put the rice in the rice cooker and add 1.2 volume of water for 1 volume of dry rice. For cooking in a saucepan, cook with a lid on low heat, turn off the heat 3-5 minutes after the water starts boiling, checking that there is no more water. Otherwise, let it boil a little longer. After cooking, keep warm for 10 minutes with the lid on. Use 150g of dry rice / 2 servings.
Use : It is delicious in all types of dishes and especially when it is mixed with red or black vinegar. It can also accompany a veal stew for example. Rinse the rice several times then drain it.
Ingredients : Rice 100%.
Preservation : Store in a cool, dry place, away from light.
Origin : Japan
Shelf life : 3 years
Container : plastic sachet
First, created in 1995 as an association that brings together local farmers, EcoRice as a company was born in 2002. Originally from Nagaoka, in Niigata prefecture, the company has less than ten employees. Following the Chuetsu earthquake in 2004, the company, that was already producing organic rice, realized that some people with diabetes could not eat their rice. Then, the company decided to change its method of production to obtain an even healthier rice. Concerned about the environment, EcoRice practices sustainable agriculture: rice is replanted after each harvest to nourish the soil. Niigata's ideal climatic conditions and their new packaging technologies make EcoRice’s rice a truly fresh product and one of the best rice in Japan.
