- One of the world’s three largest grains along with corn and wheat. Sticky rice like in Japan is called Japanese rice. This is vertically long and less sticky rice, which is called Indica rice, and this type is the mainstream in the world. The main production areas are India and Pakistan. The ones produced at the foot of the Himalayas in North India are considered to be of the highest quality, with the so-called Super Basmati cultivated in the Dehradun region being the best. Long grain seeds are fragile, so don’t use too much force when washing. Like Japanese rice, it can be “cooked”, but it uses a “boiled” cooking method like pasta. An elongated type of rice cultivated in the subtropics. It is the so-called “Queen of Fragrances” that has a good scent that stimulates your appetite, and it is delicious when boiled rather than cooked. Due to its crunchy texture, it is often eaten as biryani. Excellent compatibility with curry. It is also recommended to cook it with spices.
- Preservation method * Avoid direct sunlight, high temperature, and humidity, and store in a cool and dark place after opening. * Please use as soon as possible after opening.