When rice is cooked, its taste changes depending on the amylose content. The less amylose, the fluffier the rice.

This rice contains only half the amylose of Koshihikari (more than twice as sticky). Therefore, in order to maintain the texture, it is better to reduce the amount of water by 10% to 15% when cooking.

Koshiibuki is cooked and prepared the same way as regular rice, but depending on the application, it may be the best rice.

Koshiibuki is very delicious when used in sushi, rice bowls, and fried rice, as most sushi restaurants in Niigata use it.

If you measure and cook 150g, you can definitely cook delicious rice.

For example, for 3 go, measure 3 times with a measuring cup. The measuring cup is 1 cup 1 cup.

However, weigh the container on a scale and add 150g for 1 cup and 300g for 2 cups. It is more efficient to measure the number at once than to measure with one measuring cup many times.

First, put the rice in a bowl, pour water over it before sharpening, and drain it immediately. This allows dirt on the rice to pass through. If you do it slowly, the rice will absorb the dirty water.

When the rice first absorbs enough water, it absorbs very little of the rest. So we have to hurry.

It's okay if some water remains, so let's wash it next time.

Modern Japanese rice does not need to be washed much.

Gently press with your palm to wash. Add water and let it flow. Repeat this two and a half to three times. It is OK if the remaining water is translucent.

After washing the rice, it is soaked in water so that the rice can absorb the water. 30 minutes in summer and 1 hour in winter. By absorbing water in this way, the starch in the rice tends to gelatinize when heated and the grains of rice as a whole become soft. However, if the water absorption is low, the gelatinization does not go well and the rice grains tend to remain hard and have a so-called core finish.

This is an important step.

Lightly stir the freshly cooked rice. It is important to lighten the rice because it will crush the rice if it is strong.

The method is to mix the bottom up and the top down with a rice paddle. You can easily do this by first making a cut in the cross and turning each part upside down.

After that, if you lie down for about 10 minutes, the rice will be plump and delicious.

Although the video is in Japanese, please refer hot to make upside down.