The style rice Koshihikari Seiryu is perfect in the preparation of dishes of japanese classics such as sushi, nigiri, onigiri, chirashi, or wherever it is required a perfect balance between taste and "stickiness" of the beans.
Very perfect for a drink as simple as it is can be used for any typical dish of the Japanese, and thanks to its double pack on the rice Seiryu will maintain its characteristics for a long time remaining, most protected from the external agents during storage and during transport.
Cousins of those of Sichuan, the berries of sansho are known to be a good natural preservative of meat and fish. These berries of Sansho are dried and have a smell citrusy fresh lemon with a background of spicy and slightly peppery. Can be used whole, as peppercorns in your soup, the stuffed chicken, as the base of sauces or in a pepper grinder to give freshness and acidity to your dishes and desserts such as macedonia, etc