Yumepirika 2kg
Yumepirika comes from the northern island of Hokkaido.
This rice has a beautiful, sparkling snow look and a thick consistency.
Yumepirika loosely translates to 'jume' dream and 'pirika' from the Innu language 'beautiful'.
It has a lower amylose content than Koshihikari, making it ideally soft.
Yumepirika has a strong stickiness and chewy texture and a beautiful white color like fresh snow Yumepirika also has a distinct sweetness and is incredibly tasty even cold.
Therefore, it is highly recommended for sushi, obento and onigiri.
Yumepirika is a relatively new type of rice developed specifically for the colder Hokkaido region, where it has been the grown and harvested since 1997. Due to the lower content of amylose and higher content of amylopectin, it has a very unique texture and an incredible and amazing stickiness. Many Japanese rank the quality and taste of Yumepirika on the same level as Uonuma Koshihikari. Yumepirika clearly belongs to one of the best types of Japanese rice available.
Taste and properties
Yumepirika has a beautiful snow-like appearance and a unique moist and thick consistency. It has excellent sweetness and ideal softness. This rice has a unique stickiness that makes this rice very tasty. This rice also has chewy mochi qualities and texture.
It is excellent not only when freshly cooked, but also cold. Foods that go well with Yumepirika Yumepirika is ideal for snack lunch boxes and perfect for onigiri, it goes very well with different kinds of food, not only Japanese, but also typical European ones.
We recommend trying this rice freshly cooked on its own and for onigiri.
The origin of rice
Our rice, we offer here, is original Japanese rice that comes from Hokkaido. Hokkaido has high quality fertile soil and an abundance of clean water. The geographical conditions of Hokkaido are ideal for growing high-quality, tasty, delicious rice.
To grow high-quality tasty rice, a large amount of clean water, good drainage, fertile soil, large fluctuations between day and night temperature are all needed in this area.
The quality of the rice and its taste
The quality of our rice is at the highest level. Yumepirika is rated in Japan on the level of Uonuma Koshihikari.
We guarantees the quality of the rice, because we deliver freshly polished rice to your homes. Our rice is imported in brown form unpolished in reefer containers, and we polish the rice once it has been ordered by you. We pride ourself at being unique in delivering the best quality rice in Europe.
We are confident that our rice is the freshest, tastiest and of the highest quality.
How to properly store rice
Rice must not come into contact with water. It should be stored in a cool and dry place.
Rice absorbs the smell of fish and meat, so it should be stored away from such types of food.
It is ideal to store the rice in the refrigerator and prevent the rice from coming into contact with the air so that oxidation does not occur, which would reduce the quality of the rice.
How to cook rice properly
We recommend using a high-quality stainless pot with a lid that will prepare high-quality rice or alternatively a rice cooker,
which will make it much easier. For example, when cooking 150 grams of Japanese rice, we recommend using a 1 liter stainless pot.
When cooking 300 grams of rice, a 2 liter pot. And when cooking 450 grams of rice, a 3 liter pot. If you are using a rice cooker, cooking rice becomes much easier as you should just follow the instructions on the rice cooker.
Procedure for cooking rice:
Step 1.
Rinse the rice very lightly. Use a colander. Repeat three times. Wash really gently and easy for the first time. For the second and third time, rinse the rice in the same way, but be careful not to damage the rice.
Step 2.
Once the rice is rinsed, place in the pot. There is exactly 180 ml of water for 150 grams of rice. Put 1.2 cups of water in the pot. We recommend using cold water to improve the sweetness, stickiness and taste even more.
Step 3.
Do not cook the rice immediately, but let it sit for approximately 30 minutes so that the rice grains can soak up the water. This will make the rice sweeter and stickier.
Step 4.
Let it boil. Once it is boiling, let it boil for less then minute and then turn down to minimum or medium depending on the force of your stove.
Step 5.
Let the rice cook for 10 minutes on a medium or low heat.
Step 6.
After 10 minutes of cooking, let the rice sit for approximately another 5-10 minutes.
Step 7.
Use a rice spoon and mix the rice so that the air gets inside. And rice is ready... enjoy please.
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