Niigata Prefecture Brown rice Koshihikari 2kg Ordinium 3rd year

Product introduction "Koshihikari" is a variety born by crossing "Agriculture and Forestry No. 22" and "Agriculture and Forestry No. 1". In 1956, with the wish of "rice that shines in Koshi no Kuni (now Fukui Prefecture to Yamagata Prefecture)", it is the top rice represented by Japan, which has been named "Koshihikari" and has been in the first place in the area. is. Niigata Prefecture is blessed with the weather suitable for fertile paddy rice work, which is nurtured by rivers such as Shinano River and Aga Nogawa, and is known as a major production area of ??Koshihikari. It has a strong stickiness and sweetness, the scent of cooking and the glossy are characterized by Koshihikari from Niigata Prefecture. 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.