Hyogo Koshihikari Japan Organic -無農薬 兵庫 こしひかり- 2021 Crop

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"Hyogo Koshihikari" has the characteristic of being "softer and more tenacious" than rice of various "rice fields". It's not only delicious when cooked, but the fact that there is almost no change in the taste after 3 hours and 24 hours after cooking is also a big attraction. For a domestic rice cooker, we recommend cooking with a little more water than the scale.

The production area is Tajima where storks fly in the sky. "Stork-raising rice" is cultivated and harvested using the "stork-rearing farming method" that supports the stork's return to the wild by working to create an environment where creatures such as frogs and loaches that feed the stork grow. Safe and secure rice fields that are as natural as possible, and are rice that is kind to people and nature.

 Steak, pork cutlet and other meat dishes
 fried rice, pilaf etc
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