Japanese rice Koshihikari 1kg　Grown with organic fertilizer only

It is a typical Japanese rice that is characterized by its sticky and chewy texture, strong sweetness and flavor, and gloss and aroma when cooked, and its appeal is that it is delicious even when it is cold. Each grain is plump and filling, and goes well with all Japanese dishes.

How to cook rice

preparation
Measure: Measure 1 cup of rice (about 150g) and 200ml of water.
Washing rice: Gently wash the rice and drain the water.
Soaking: Add rice and water (200ml) to a pot and let soak for at least 30 minutes (preferably over an hour). A good guideline is to use a shorter length for new rice, and a longer length for old rice.  

How to cook (if using a thick pot)
High to medium heat: After soaking in water, cover with a lid and heat over medium heat. We recommend a lid without steam holes.
Check for boiling: When you see bubbles coming out from the edge of the pot and steam starts coming out (about 5 to 10 minutes), it's a sign that it's boiling.
Low heat: As soon as it boils, turn the heat down to low and let it continue to heat for 5 to 10 minutes.
Turn off the heat: When the pot smells fragrant and makes a chirping sound (signs of burnt food), turn off the heat. The lid cannot be opened.
Steam: Steam for 10 minutes with the lid on. During this time, excess water will evaporate and the rice will cook evenly.
Loosen: Once the rice is cooked, turn it upside down with a rice scoop to remove excess water and it's done.