Rice

Rice premium sushi grain short. The rice for sushi JAPINFOOD is a rice premium, carefully cultivated and selected from among the best varieties of rice for sushi in Italy. With this particular, the rice will be easier for you to get a professional result and always perfect. Goes perfectly with traditional dishes such as the curry rice.

Seiryu or "the Stream of Pure" is a new type of rice of Japanese derivation cultivated meticulously in Italy.It was produced trying to get as close as possible to the precious variety Koshihikari famous in Japan and around the world for its unique taste.
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.

The rice Fukumaru is a new species of rice grown in Ibaraki prefecture. Unlike other types of rice grown, the grains of this rice are larger and more rich in water.

The rice koshihikari Toyama is famous for be a rice cultivated in one of the main areas of rice cultivation in Japan. Toyama is famous for its sweet and unique rice Koshinikari. This rice is also popular in Japan.Toyama koshirikari has a unique taste, slightly sweeter compared to other varieties of rice, the japanese, with a good level of viscosity that makes it suitable for all the needs in the japanese cuisine. Use this Toyama Koshihikari to do a sushi only or serve with an authentic curry to the japanese.

Rice dedicated to Japanese cuisine that is on the market in Italy is produced in Italy but this is 100% Japanese rice grown and pre-cooked in Japan! Directly to you from the crops of Toyama Prefecture. Do you want to take away the challenge of knowing what the taste of rice that accompanies the meal of millions of Japanese every day in Japan is? Do you want to prepare yourself at work a quick rice to season to your liking? Well, with this pack of rice to cook in microone it will be very easy, ready in 40 seconds with a microwave at 1500W or in 2 minutes in the microwave of 500-600W! If you have a good palate you will notice the difference!

The rice that Haruka is a rice-derived japanese (japonica) and is highly versatile with an excellent capacity for growth during cooking.

Akitakomachi rice is a rice produced in Akita Prefecture and is a particularly fine rice. Appreciated for its qualities such as unique flavor and softness. The grains of this variety are smaller and have a more delicate flavor than other varieties of rice, as well as the texture which is different from koshihikari. Akitakomachi rice has a unique shine after cooking, and thanks to its characteristics it is perfect both hot and cold.

The natural proteolytic enzyme contained in Miora rice powder for cooking increases the ability of the rice to absorb water, resulting in an increase in the humidity of the rice. In this way you will get a perfectly shiny rice that does not stick to the pan. The rice grains will be soft and shiny. The rice obtained goes well with vinegar to make sushi. Contains kombu powder, you can cook it deliciously without using kombu stock.

For the japanese dishes of all days. This rice, medium-grain variety, the lotus is grown in Italy

The rice koshihikari Toyama is famous for be a rice cultivated in one of the main areas of rice cultivation in Japan. Toyama is famous for its sweet and unique rice Koshinikari. This rice is also popular in Japan.Toyama koshirikari has a unique taste, slightly sweeter compared to other varieties of rice, the japanese, with a good level of viscosity that makes it suitable for all the needs in the japanese cuisine. Use this Toyama Koshihikari to do a sushi only or serve with an authentic curry to the japanese. This is the new crop of autumn "Shinmai" 2022.

The rice grain haenuki has a good elasticity and softness incomparable. This rice has got every year, from more than 20 years, the highest score in the classification of japanese rice: “Toku” To (Japan Grain Inspection Association).

This type of brown rice is rice in which you removed the shell (the layer that covers the outer part of a grain of rice) but still has the layer of bran and germ (which are removed normally go for the white rice).For sushi, really creative and original.