• 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. Allow 150g of dry rice / 2 people.
Rice Onigiri Sushi & Maki

Rice

Japanese Rice "Milky Queen" 300g

Japanese Rice "Milky Queen" 300g
6,50 €
6,50 €
21,67 € kg

Ref. 433

In stock

Description

Made from the Milky Queen variety, this Japanese rice is distinguished by its particularly soft texture and excellent consistency. Stickier than Koshihikari, it is equally suited to everyday cooking and more refined dishes. Enjoyed hot or cold, it retains its suppleness and remains pleasant on the palate, even after cooling. It is an ideal choice for making bentos, onigiris, or stews. It will appeal to discerning rice lovers looking for superior quality rice.

Flavor

Its soft and fluffy texture, which remains pleasant even when cooled, makes it an ideal rice for those looking for an alternative to Koshihikari, with a more pronounced taste character.

Conservation

Store in a cool, dry place

Ingredients & Allergens
100% rice

Allergenes : Wheat
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. 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.