• New In
Origin Ishikawa, Japan
Container Plastic bag
Usage Rinse the rice several times 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, cook covered over low heat, turn off the heat 3 to 5 minutes after it starts to boil, checking that there is no more water. If not, let it boil a little longer. After cooking, keep warm for 10 minutes covered then add the sushi vinegar and aerate well by mixing the rice gently. Allow 150g of dry rice / 2 people.
Rice Onigiri Sushi & Maki

Rice

Japanese special sushi rice "Koshihikari" 300g

Japanese special sushi rice "Koshihikari" 300g
9,30 €
9,30 €

Ref. 432

In stock

Description

Renowned for its consistent quality, Koshihikari rice is a staple. Its short, slightly pearly grain offers a supple texture and a light grip, perfect for shaping maki, nigiri, or chirashi. Carefully cultivated, this Japanese rice reveals subtle notes and holds its shape perfectly when cooked. It's the choice of chefs and enthusiasts alike, for balanced and authentic recipes. 

Flavor

This koshihikari rice has a beautiful texture and a very shiny grain with a mild, light flavor and a pleasant chew. Its slightly sticky texture reveals all the finesse of Koshihikari.

Conservation

Store in a cool, dry place.

Ingredients & Allergens

100% rice

Nutritional Values

View full details
Origin Ishikawa, Japan
Container Plastic bag
Usage Rinse the rice several times 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, cook covered over low heat, turn off the heat 3 to 5 minutes after it starts to boil, checking that there is no more water. If not, let it boil a little longer. After cooking, keep warm for 10 minutes covered then add the sushi vinegar and aerate well by mixing the rice gently. Allow 150g of dry rice / 2 people.
Rice Onigiri Sushi & Maki
Kaga no Teal
The producer

Kaga no Teal

In the heart of Ishikawa Prefecture, in the city of Kaga, a collective of young farmers has embarked on a pioneering initiative combining traditional know-how, sustainable agriculture, and respect for biodiversity. This project, called “Kaga no Teal”, was launched in 2014 , and takes its name from the migratory ducks (“teal” in English). Every autumn, these birds come to feed in their rice fields, motivating the collective to maintain cultivation methods without pesticides or chemical fertilizers. Today, ten producers work together in a structure where knowledge sharing and technical innovation go hand in hand with rigor and respect for life. Four varieties are produced, and each is entrusted to a specific producer to avoid cross-pollination and ensure the purity of the crops. This attention to detail extends to packaging, with vacuum sealing shortly after polishing to prolong the rice's freshness. The project is now expanding to export, aiming to introduce uncompromising Japanese rice—rich in history, flavor, and commitment—to the world. It also appeals to chefs and fans of natural foods.