Uonuma Koshihikari Minami Uonuma Shiozawa Koshihikari Dry -dry rice
| Auction ends | over |
| Bids | no |
| Current price | ¥1,800 $13 |
| Start price | ¥1,800 $13 |
| Buy-now | ¥1,800 $13 |
| Consumption tax | 0% included |
| Seller | h_shida2002 +310 |
| Condition | New |
| Start time | 2024-04-24T07:11:11+09:00 |
| End time | 2024-04-27T07:10:55+09:00 |
| Auto-prolongation | Turned off |
| Lot number | n1133790574 |
| Seller position | Niigata Prefecture |
◎ Koshihikari from Uonuma, known all over the country, and in the center of its production area, there is a district that has long been reported to have a particularly delicious rice..
It is a place along the Nishiyama area in the former Shiozawa -cho (now Minami -Uonuma City), and many farmers won the highest taste value (yellow on the map)..
In addition, Koshihikari, which is sold, is also the staple food of our family, so the safety is grown, including organic fertilizers, with less pesticides..
[What is dry -type rice?]
Unwashed rice has dry -type rice and water -free rice, and we sell dry -type rice..
Dry -type rice is a method of polishing the kanan with a machine without using any water in the rice polishing process..
It seems that the taste and blasting period are better than the unwashed rice washed with water after rice polishing..
[How to cook dry -type rice]
1. 1.1-2 times, stir lightly by hand and discard the water..
If you add water, it will be cloudy and cloudy, but it is because the starch is melted out instead of nuka, so please be careful that if you wash it off a lot of starch, the taste will be reduced..
2. Put the water to cook, the amount of water is a little more than usual..
Please adjust according to the season and preference while watching the actual cooking condition..
3. Stir the rice lightly to let the water blend in water, and leave it for a while, 30 minutes in summer and 1 hour in winter..
Rice absorbs quickly, so use delicious water from the first time to wash rice..
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