Akita Prefecture Brown Rice Akitakomachi 2kg Ordawa 3rd year

Product introduction "Akitakomachi" is a variety that was born in September 1984 due to the crossing of "Koshihikari" and "Ou 292" and is produced in various parts of Japan from Tohoku to Kyushu. The name "Akitakomachi" was born in Ono no Sato, Akita Prefecture, and was hoped to be loved for a long time as a delicious rice after the highly Heian era of the Heian era. It is a rice with a good balance of fragrance, umami, sweetness, and stickiness, taking over the good taste from the parent's Koshihikari. The home Akita Komachi from Akita Prefecture has been selected many times as a special A rank that indicates the top tasting ranking, and features a delicate and beautiful glossy and stickiness like skin with stickiness and elasticity. If you are new to brown rice, add brown rice little by little to normal white rice and gradually increase the amount. Please chew well to improve digestion. How to use 1 [Measurement] Rice should be measured correctly in the weighing cup. 2 [Rice washing] Change the water quickly until the bite juice is clear. 3 [Water amount] Place the kettle in a flat place and decide on your favorite water. 4 [Soak in water] Put the rice in water for more than 30 minutes and let the rice suck enough water. 5 [Steamed] Steam for about 10 to 15 minutes after cooking. 6 [Roos] After steaming, loosen the rice and skip the excess water. * For details on how to cook, please also see the instruction manual of your rice cooker. Caution (exemption)> Please read it. Do not put it in a place where infants and children reach. The bag is flammable, so don't put it near the fire. Please be careful of water because the bag has a hole for ventilation. Do not put anything other than rice in the bag.