Japanese rice Midori Yutaka 1kg　Grown with organic fertilizer only

This rice has large grains and is delicious even when cold. This is a rare rice that is only grown in Shiga and Fukushima prefectures.

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.