☆予約販売☆新潟魚沼産こしひかり/ Pre-Order From Niigata, Uonuma Koshihikari Ris
☆予約販売☆新潟魚沼産こしひかり/ Pre-Order From Niigata, Uonuma Koshihikari Ris
販売価格 Price: SEK250.00 - SEK1,080.00(tax included)
Prices vary according to options.
商品詳細 Product Description
4月予約販売の新商品、新潟県魚沼産のこしひかりです。
この機会に是非お試しくださいね！
精米したてのフレッシュなお米です！
水分が多いので、吸水無しですぐに炊けます。
柔らかいのに、一粒一粒がしっかりしていてお米が立ちます！
入荷直前に精米をしたばかりのものをお届けいたします。
Koshihikari Rice From Uonuma, Niigata Pre
Uonuma is the highest brand of ricein Japan. It is simply delicious and hasretained the number one spot as the
best rice in Japanese consecutively for many years. This Koshihikari typecomes from Uonuma, area which
has extremely rich self-nurturing soil due to its proximity to Mount Hakkaisan and multiple lakes with plentiful amount of fresh clean water.
The secret to the deliciousness lies not only in the amazing amount of snowmelt that falls in the area every
year, but also from the climate of this regions, which generates one of the widest differences between day and
night temperatures, something that is necessary to trigger the intensified sweetness of the rice.
Uonuma Koshihikari is so sweet when cooked that you can smell the sweet aroma from the steam of the rice from far away. And when in your mouth, you can feel the sweetness very intensively as it spreads through your mouth. This unique sweetness is what this rice is so well known for. If eaten once, you will never forget its taste.
Taste and Characteristics “Uonuma Koshihikari’’ has amazing, dare say, heavenly stickiness, which is intensified by its sweetness. This sweetness has an intensifying element once in your mouth. You will feel the combination of stickiness, intensified sweetness, very chewy mochi like texture in your mouth. It is highly recommended to try this amazing rice at least once in your lifetime. It will not let you down and you will be blown away.
Best dishes that go well with Uonuma Koshihikari There is indeed no limit. Uonuma Koshihikari can be eaten by its own. Or it can be used for onigiri and other Japanese dishes. It also goes well with fish and yakiniku and any kind of vegetables. However, we recommend to try this rice without anything at all in order to appreciate the amazing taste, aroma, texture and body intensity. Friendly warning: Once you have tried and eaten Uonuma Koshihikari, it may be hard to go back to any other rice.
About Koshihikari Bland
Koshihikari is the most popular rice in Japan.
One third of all production of rice in Japan is Koshihikari.
It is grown and harvested all across Japan from the north Tohoku region,
namely Niigata prefecture all the way to the south Kyushu region. It was firstly developed and grown in Fukui Prefecture in 1956. It is now produced all around Japan.
Many Japanese people known Koshihikari and eat it every day. It is the most popular rice in Japan.
One of the main reasons why Koshihikari is grown and harvested all across Japan is for its amazing texture, taste and suitability for cultivation in the mountainous region.
The nature geographical conditions in Japan are most ideal allowing high quality
harvest of delicious Koshihikari every year.
Taste and Characteristics One of the most important criteria of any delicious rice is that it has a good balance. Koshihikari is excellent in terms of taste, softness, stickiness,
aroma and overall appearance.
As it is, it has the perfect balance of Japanese rice. All delicious rice contains high
volumes of amino pectin, protein and amylose. And these are plentifully abundant in Koshihikari. Koshihikari is one of the best when it comes to its sweetness, stickiness, aroma and texture. This is why it is so popular.
Koshihikari rice has a unique subtle yet intensifying taste, amazing sweetness
and aroma. It is also characterized by its stickiness and softness. Another very important aspect of high quality Japanese rice is that it is delicious even when it becomes cold.
Best dishes that go well with Koshihikari Koshihikari rice is sticky and has a
strong balanced taste, so it goes really well with dishes that are highly
seasoned. Koshihikari goes well with hamburgers and yakiniku meat. It
is also delicious when it is cold so it is very popular for lunch boxes and
onigiri rice balls.
この機会に是非お試しくださいね！
精米したてのフレッシュなお米です！
水分が多いので、吸水無しですぐに炊けます。
柔らかいのに、一粒一粒がしっかりしていてお米が立ちます！
入荷直前に精米をしたばかりのものをお届けいたします。
Koshihikari Rice From Uonuma, Niigata Pre
Uonuma is the highest brand of ricein Japan. It is simply delicious and hasretained the number one spot as the
best rice in Japanese consecutively for many years. This Koshihikari typecomes from Uonuma, area which
has extremely rich self-nurturing soil due to its proximity to Mount Hakkaisan and multiple lakes with plentiful amount of fresh clean water.
The secret to the deliciousness lies not only in the amazing amount of snowmelt that falls in the area every
year, but also from the climate of this regions, which generates one of the widest differences between day and
night temperatures, something that is necessary to trigger the intensified sweetness of the rice.
Uonuma Koshihikari is so sweet when cooked that you can smell the sweet aroma from the steam of the rice from far away. And when in your mouth, you can feel the sweetness very intensively as it spreads through your mouth. This unique sweetness is what this rice is so well known for. If eaten once, you will never forget its taste.
Taste and Characteristics “Uonuma Koshihikari’’ has amazing, dare say, heavenly stickiness, which is intensified by its sweetness. This sweetness has an intensifying element once in your mouth. You will feel the combination of stickiness, intensified sweetness, very chewy mochi like texture in your mouth. It is highly recommended to try this amazing rice at least once in your lifetime. It will not let you down and you will be blown away.
Best dishes that go well with Uonuma Koshihikari There is indeed no limit. Uonuma Koshihikari can be eaten by its own. Or it can be used for onigiri and other Japanese dishes. It also goes well with fish and yakiniku and any kind of vegetables. However, we recommend to try this rice without anything at all in order to appreciate the amazing taste, aroma, texture and body intensity. Friendly warning: Once you have tried and eaten Uonuma Koshihikari, it may be hard to go back to any other rice.
About Koshihikari Bland
Koshihikari is the most popular rice in Japan.
One third of all production of rice in Japan is Koshihikari.
It is grown and harvested all across Japan from the north Tohoku region,
namely Niigata prefecture all the way to the south Kyushu region. It was firstly developed and grown in Fukui Prefecture in 1956. It is now produced all around Japan.
Many Japanese people known Koshihikari and eat it every day. It is the most popular rice in Japan.
One of the main reasons why Koshihikari is grown and harvested all across Japan is for its amazing texture, taste and suitability for cultivation in the mountainous region.
The nature geographical conditions in Japan are most ideal allowing high quality
harvest of delicious Koshihikari every year.
Taste and Characteristics One of the most important criteria of any delicious rice is that it has a good balance. Koshihikari is excellent in terms of taste, softness, stickiness,
aroma and overall appearance.
As it is, it has the perfect balance of Japanese rice. All delicious rice contains high
volumes of amino pectin, protein and amylose. And these are plentifully abundant in Koshihikari. Koshihikari is one of the best when it comes to its sweetness, stickiness, aroma and texture. This is why it is so popular.
Koshihikari rice has a unique subtle yet intensifying taste, amazing sweetness
and aroma. It is also characterized by its stickiness and softness. Another very important aspect of high quality Japanese rice is that it is delicious even when it becomes cold.
Best dishes that go well with Koshihikari Koshihikari rice is sticky and has a
strong balanced taste, so it goes really well with dishes that are highly
seasoned. Koshihikari goes well with hamburgers and yakiniku meat. It
is also delicious when it is cold so it is very popular for lunch boxes and
onigiri rice balls.