I eat it almost three times a day since my boyfriend doesn't prefer to eat bread in the morning. I used to have bread and coffee in the morning but I changed.
Luckily I doubly won 11lbs (5kg) of Koshihikari at the contest which I wrote the other day. Koshihikari is the most popular variety of rice cultivated in Japan (Niigata prefecture) and it's taste is said to differ per region. Koshihikari, harvested in Uonuma area of Niigata prefecture, is rated with the very best. I knew that the Uonuma rice tastes good, but never have tried it because it costs more than $50 (5,000 yen) per 11lbs (5kg). I usually pay $16 (1,600yen) per 11lbs (5kg) for other rice varieties such as Akitakomachi or Hitomebore.So, what is said to be the good rice?
The amount of protein and amylose in the rice is used as a guide to measure the deliciousness of rice. In general, lower the content of those two are said to be glutinous and tasty!
There are 4 reasons why Koshihikari is supreme:
1. Water from melting snow.
2. Fertile ground.
3. Perfect climate condition.
4. Excellence in technique and wholeheartedness of the farmers.
This morning, I cooked Koshihikari and made onigiri (rice balls) for our breakfast. It was amazingly tasty! I wish I could eat this rice everyday... You don't want to use this rice for fried rice. You might want to eat it with pickled ume or okazu (a side dish) that goes good with white rice!
We have sun today, but it is going to rain from tomorrow till next Tuesday again :( All my umbrellas are at home, so I wish it rains in the morning the next time...
See ya!
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