YAMAZAKI MOCHI RICE 2KG

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YAMAZAKI MOCHI RICE 2KG

Regular Price: US$88.99

Special Price US$74.99

Availability: In stock

Supplier: Sushi Sushi

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Rice & Pasta & Pulses Mochi

Qty:


	YAMAZAKI EMI NO KIZUNA SUSHI RICE 5KG	OKUIZUMO NITAMAI RICE 5KG NITAMAI KOSHIHIKARI 5KG	KINTARO ITALIAN SUSHI RICE SHORT GRAIN 20KG	Mochi rice
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VARIETIES OF JAPANESE RICE

Both types of Japanese rice include a wide range of varieties, or cultivars. Often the only difference between them is the part of the country in which they are grown, though some cultivars do have specific properties that are unique to them.

CALROSE

Calrose is a specific cultivar of Japanese rice grown exclusively outside of Japan. As the name suggests, this particular species is grown in California, principally by Japanese Americans. This medium-grain rice was developed in 1948 and is a common ingredient in Japanese cuisine across North America.

Koshihikari: a well-respected cultivar in Japan and one of the most commonly grown in the country.
Akitakomachi: another popular and esteemed cultivar
Sasanishiki: well-known for retaining the same flavour when cooled down as it has when cooked
Yamada Nishiki: this is one of several cultivars grown specifically for producing sake
Oborozuki and Yumepirika: these cultivars were developed in Hokkaido

TYPES OF JAPANESE RICE


URUCHIMAI Uruchimai consists of short translucent grains and is what we would consider regular Japanese rice. Once cooked, it has a sticky texture that allows it to be easily picked up and eaten using chopsticks. This stickiness is what makes uruchimai perfect for sushi and, indeed, it is often labelled as sushi rice outside of Japan. Uruchimai is also the principle type of Japanese rice used in the production of sake.	MOCHIGOME Mochigome is a glutinous rice used for speciality dishes such as mochi, okowa, and sekihan, among others. It is a short-grain variety of rice, easily-distinguished from uruchimai by its short, round, and opaque grains. When cooked, mochigome also has a stickier consistency, along with a firmer, chewier texture.


The production of various alcoholic drinks Uruchimai is also used in the production of various alcoholic drinks. It is brewed to make sake, distilled to make shochu, and used as the grain base for malting Japanese beer. Uruchimai can also be fermented and distilled to produce rice vinegar.	Brown rice tea Raw, unprocessed grains of brown rice are used in the brewing of brown rice tea (genmaicha). The grains are roasted and popped before being mixed with green tea leaves and left to brew in boiling water. This tea has a mild, yet distinctive flavour and a powerful aroma from the roasted rice grains.	Mochigome Mochigome, is used for making mochi, a sweet snack popular across Japan. Mixed with water, sugar, and cornstarch, the resultant paste can be moulded into a variety of shapes. The glutinous rice us also used to make sekihan, being mixed and cooked with red azuki beans to make this festive favourite dish.