Loved by many Japanese style restaurants, the highest quality Uonuma Koshihikari, "Yuki Tsubaki"
Uonuma Koshihikari can be a representative of delicious rice now. Among them, do you know the highest quality Koshihikari "Yuki Tsubaki" cultivated by the producers who have won consecutive gold medals in Japan's largest rice competition, "Contest on Rice Taste Evaluation"?
"Yuki Tsubaki" is rare rice which accounts for only 0.003% of Uonuma Koshihikari. Of course, it is extremely tasty and used in Michelin starred restaurants all over the world, boasting the tremendous popularity among food professionals and gourmets who know authentic tastes.
"Yuki Tsubaki" is specially-cultivated rice by bringing together the wisdom and experience of rice-making masters who have received numerous awards in "Contest on Rice Taste Evaluation". For example, it costs about four times more money and time than usual for making soil, and mineral-rich snow melt is used to raise rice carefully.
Also, a lot of time and care are devoted to dry and polish rice. When removing the chaff from the harvested rice plants, firepower is usually used to dry it at high temperature, but the heat deteriorates the taste. So "Yuki Tsubaki" is dried slowly over time by the method of sending dehumidified air without using firepower. In addition, by using the newest equipment, rice is polished carefully taking over three times more time than usual while suppressing heat.
"Yuki Tsubaki"(2,400 yen (tax not included) / 2 kg)
You can enjoy the best fragrance, sweetness and texture of "Yuki Tsubaki" made by uncompromising soil making, drying and polishing, The cooked rice is brilliantly beautiful. Such 'Yuki Tsubaki' can be cooked well even in a rice cooker, but please try cooking with a earthenware pot. It is recommended because more tastes will be drawn out.
For product inquiries, contact here
"Echigo Yukitusbaki industry"
Phone number: 03-3882-8999