Tsuru Mai® Koshihikari (10 lbs)
UPC: 0 73234 07001 9
This super-premium variety, grown in California, is the most recognized variety in Japan. A short grain rice, Koshihikari is an emerging star in unique Asian-fusion creations.
This rice has a sweet aroma, and is soft, moist and sticky; in fact, it’s known to retain its moistness and flavour over a long period of time. It goes without saying you can thus make great sushi rice with this grain. It makes a mean rice pudding, too.
Japanese folklore believes it was the crane that first brought the seed of rice to Japan. It was important for Koda Farms to honour the crane, and thus it is placed it at the centre of the emblem. Even the name Tsuru Mai® has special meaning. Tsuru means “longevity”, and Mai means “rice”. And since the brown rice of Tsuru Mai® is filled with vitamins, minerals, and fibre, by eating Tsuru Mai® you will be aiding your own life with health and longevity.
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Soaking Soaking is actually a part of the cooking process and is an essential procedure when cooking sticky rice, as it relaxes the grain. Short Grain Rice This rice needs to be soaked for 20 minutes to relax the grain. Use one part rice to 1 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done. Sushi Rice Begin by rinsing the rice for more sticky results. The ratio of rice to water is 1:1. Try cooking 2 cups of rice with 2 cups of water. If you can, let your rice and water sit for about 20 to 30 minutes before you cook it. You may find you get better results this way. If you don’t have a rice cooker, a saucepan with a good lid will work just fine. If you’re doing it that way, follow these steps:
While your rice is cooking, make your sushi vinegar. The below ingredients are for 2 cups of uncooked rice:
Combine these ingredients in a small saucepan or microwave and heat them until the salt and sugar are dissolved. The idea behind the sugar is to lessen the tartness of the vinegar; the salt brings out the flavour of the vinegar while reducing the sweetness. Once your rice is cooked, place your rice in a rice-cooling bowl, for example a large casserole dish. Evenly sprinkle your sushi vinegar mix over your rice and, using a wooden spoon or spatula, mix the rice and vinegar well. (Try to avoid using metal, as it will change the flavour of the rice.) Be careful not to break the kernels of the rice or to flatten the rice or it won’t have the same look and feel to it. Once it’s well mixed, using a fan or a plate, fan the rice down to room temperature. By doing this, the rice will have the right glossy look while still being nice and sticky. If you don’t fan it, the rice’s hull won't remain as intact and kernels will break when you use it. At this point, your rice is ready to use. |
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Glycemic IndexGI stands for Glycemic Index and is a measure of the impact of food on your blood sugar. Foods with a high GI tend to quickly raise your body’s blood sugar levels; by contrast, foods with a low GI will raise them more slowly and over a longer period. The glycemic index range is as follows:
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GI Score
87
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