Shikyutaka 2kg

Shikiyutaka comes from Ibaraki Prefecture, which is located between Lake Kasumigaura and the Tone River. 
The area has very nutritious and rich soil and abundant water resources, making it an ideal place to grow high-quality rice. 
Shikiyutaka is a relatively new type of rice that originates from Koshihikari. It is seen is a new "improved" version of the most popular 
Koshihikari rice with a slightly different elastic mochi texture.

Taste and Character  

Shikiyutaka is a very sticky mochi style rice with a very intense natural sweetness. It has a very mochi chewy texture with the absolute perfect stickiness. Shikiyutaka rice grains are larger and very nutritious. This rice does not harden even after cooling.

Compared to other types of Japanese rice, this has a very intense strong natural sweetness, a very chewy elastic texture and larger grains, all of which make this an excellent rice with an incredible taste. After cooling, this rice remains very soft, very tasty and does not lose any of its qualities.

Meals that go well with Shikiyutaka

This rice is very sticky with a mochi texture. Therefore, it is perfect for onigiri and it is also highly recommended to be consumed with prepared dishes, such as sashimi or yakiniku, or any kind of vegetables, especially Japanese tsukemono vegetables. Its harder exterior also makes it ideal for donburi, a Japanese rice bowl with a variety of toppings, because it retains its wonderful taste and delicacy even after it has completely cooled. It is ideal for lunch boxes or as onigiri.

The quality of the rice and its taste

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.