|Size (L x W x H)||38.5 cm x 28.5 cm x 8.5 cm|
- Taste is light but sweet
- Good for Japanese curry and Donburi
- Perfect for Onigiri as it's delicious even when cold
Directly Imported from Hokkaido, Nanatsuboshi rice offers a delightful combination of sweetness, stickiness, and a little springiness. While Nanatsuboshi is commonly used in traditional Japanese dishes like sushi, onigiri (rice balls), and donburi (rice bowl dishes), it can also be used in a variety of other Asian and international recipes. Even when served cold, Nanatsuboshi retains its flavor and aroma, making it an ideal choice for packed lunches. In comparison to other Hokkaido rice, Nanatsuboshi has firmer texture.
How to cook :
1. First, clean the rice in the water with your hand, 2-3 times or until the water is clear. Then soak the Nanatsuboshi for at least 30 minutes before cooking, as it helps the rice cook more evenly.
2. Common ratio is 1 cup of rice to 1.2 cups of water. You can adjust the amount based on how you want your rice texture to be.
3. It will typically take around 15-20 minutes to cook the rice in a rice cooker.
4. After the cooking cycle is complete, let the rice sit in the rice cooker with the lid closed for an additional 10-15 minutes.
5. Fluff the rice using a fork or rice paddle, and transfer it to a serving bowl. It is ready to serve.