Origin Niigata, Japan
Container Plastic bag
Usage Rinse the rice several times and then drain it. Place the rice in the rice cooker and add 1.2 parts water to 1 part dry rice. To cook in a saucepan, cook with a lid on low heat, turn off the heat 3-5 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 with a lid. Allow 150g of dry rice / 2 people. It is delicious in all types of dishes, especially when mixed with red or black vinegar. It can also be served with a veal blanquette, for example.
Rice Onigiri Sushi & Maki

Rice

Ancient Japanese rice "Shirafuji" 300g

Ancient Japanese rice "Shirafuji" 300g
5,90 €
5,90 €

Ref. 428

In stock

Description

Shirafuji rice is a variety of rice widely cultivated in the Edo period (1600-1868) and originally used for making sake. It is an ancient rice with long hairs, similar to wheat ears, which protect it from birds but make it difficult to harvest. EcoRice has decided to continue producing this rice variety, which was once neglected because it was too difficult to cultivate. It is rarely crossed and has interesting flavor characteristics.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

100% rice.

Nutritional Values

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Origin Niigata, Japan
Container Plastic bag
Usage Rinse the rice several times and then drain it. Place the rice in the rice cooker and add 1.2 parts water to 1 part dry rice. To cook in a saucepan, cook with a lid on low heat, turn off the heat 3-5 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 with a lid. Allow 150g of dry rice / 2 people. It is delicious in all types of dishes, especially when mixed with red or black vinegar. It can also be served with a veal blanquette, for example.
Rice Onigiri Sushi & Maki
EcoRice
The producer

EcoRice

First created in 1995 as an association bringing together farmers in the region, EcoRice as a company was born in 2002. Originally from Nagaoka, in the Niigata Prefecture, the company has less than ten employees. Following the Chuetsu earthquake in 2004, the company, which already produced organic rice, realized that some diabetics could not eat their rice. It then decided to change its production method to get even healthier rice. EcoRice is environmentally conscious and practices sustainable agriculture: rice is replanted after each harvest to nourish the land. Niigata's ideal climatic conditions and new packaging technologies make their rice a truly fresh product and one of the best rices in Japan.