I am SKURO Koshihikari White Rice. Don’t throw me at a wedding that would be a waste. Savour me for my plumpness and super good taste.
I eat rice almost everyday so quality rice is important to me and I like knowing where my rice is from. It took me a really long time to taste the difference in rice grains from different regions but just like with coffee and many things, one type of rice is not the same as another.
A popular type of rice in Japan is called ‘Koshihikari’. It gained popularity as people became more interested in organic and healthy food, especially in Tokyo. This rice grain is fragrant, large, round and glistens. It is a bit sticky when cooked and the grains have a plump appearance. Yoshiki Tsukamoto of SKLO - who also designs light bulbs and has a love of antiques, go figure - owns a small family-run rice farm and produces this particular type of rice under the name SKURO. The farm uses no agricultural chemicals and only organic fertilizer. I tried all their varieties and it’s super safe to say that if there were such an award, SKURO rice would win grain of the year in my books.
If you want to take it all the way with fancy rice, try adding one teaspoon of ‘Kuromai Black Rice’ to every 200g of ‘Koshihikari White Rice’. This will turn your rice pale purple (and extra festive!) - usually reserved for special celebrations in Japan.
SKURO Koshihikari White Rice was curated by Angélique Chmielewski
2.3” (w) x 3.4” (l) x 7.0” (h) or 70mm (w) x 95mm (l) x 178mm (h)
21 oz or 600 g
No agricultural chemicals
Only organic fertilizer used during farming
Soak brown rice for at least 15 minutes prior to cooking
Cook as you normally would cook white rice in either a rice cooker or stovetop
Can be used for porridges or as a side to a variety of dishes like stew or curry
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