Summary in English|おいしいおこめのおすそわけ

おいしいおこめのおすそわけでは、「むすび米」という最高のお米のみを販売しています。
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スカイ・アンド・パートナーズについて
Summary in English

●Let's Share Delicious Rice "Enco-rice"

In a part of rice field, farmers have a place to cultivate "Enco-rice".
The character En (縁) means relation or connection.
"En"co-rice is shared only with their family, relatives and friends.
Thinking about people who they care about, farmers shower deep affections on those rice plants.

Almost all the rice circulated in markets are the blended rice which consist of the rice cultivated by plural farmers.
However, pure Enco-rice which are grown with deep love must be the most delicious rice.


So, we searched for the delicious Enco-rice in an ideal region to grow the rice plant.
Finally we found it and asked the farmer if they can share it with us.

Enco-rice is the hidden power of the farmers.
Hope you try and taste it!

●Our Brands


①Koshihikari from Kawakami-san, Ojiya-city,Nigata prefecture

■Charactoristics
"Koshihikari" is the most popular variety of rice cultivated in Japan.

The reason of the popularity is that Koshihikari is very sticky and juicy.
Japanese people prefer sticky rice to dry rice such as Thai-rice.
Other rice varieties close to its strains, such as Akitakomachi and Hinohikari have been created afterwards by cross-breeding Koshihikari with other Japanese varieties of rice.

★memo
Some of the ingredients of Koshihikari which makes the rice delicious are extremely well balanced.
Generally, amylose, amino pectin and protein are those ingredients.
The stickiness of the rice depends on the rate of amylose and amino pectin, which are the major ingredients of starch.

■The origin of the name
The character for koshi (越) is used to represent old Koshi Province, which stretched from present-day Fukui to Yamagata.
Koshihikari can be translated as "the light of Koshi".
People who named it hoped that the rice will shine in Koshi.



②Akitakomachi from Kuronuma-san, Murayama-city, Yamagata prefecture

■Birth
The result of crossbreeding "Koshihikari" and "Ou-292goh".
It is chewy than parents.

■Texture
Chewiness and stickiness are well balanced.
It has the consistency of a dough.

■Taste
Rich and sweet, but simple taste.

■How it looks
Akitakomachi is beautiful!
It is crystal-clear and shiny.
It also has luster.

■The origin of the name
The name of "Akitakomachi" comes from a famous Japanese waka poet "Onono Komachi" who was born in what is now "Akita Prefecture" in the early Heian period.
She was noted as a rare beauty and she is a symbol of a beautiful woman in Japan.
People who named it hoped "Akitakomachi" to be loved forever as well as her.


③Hitomebore from Igarashi-san, Kurihara-city, Miyagi prefecture

■Birth
The result of crossbreeding "Koshihikari" and "Hatsuboshi".
It is bigger than parents.

■Texture
Firm and elastic rice.
It is fluffy and soft.
Not soggy and tastes very good.

■Taste
Hitomebore has mellow sweetness.
It smells softly and you will never get bored with it's taste.
It goes with any kind of cuisine.

■How it looks
big firm and elasticmoist

■The origin of the name
Hitomebore means "fall in love at first sight".
People who named it hoped Hitomebore to be fallen in love at first sight twice!
First time, when people see it.
Second tome, when people eat it.

●How to get

Please come here " Farmar's Market UNU"
(Please check our selling day at the this HP's TOP page)
or send us e-mail.

●How to cook

-Step1:Storage the rice

Keep the rice in cool and dark place.
13 degrees centigrade is the best temperature.

-Step2:Rinse the rice (all the rinsing process should be done within 3 minutes)

First time...
Remove the dusts away from the rice.
Run the water in the bowl till the bowl gets full.
Stir the rice one or two times.
Tip the pot at an angle and drain the excess water out.

After the first rinsing...
Pour the water over the rice till they are just barely covered.
Stir the rice easily and drain the excess water out.
Repeat two or three times until the water comes out translucent.
The water doesn't need to be completely clear.

-Step3:Soak the rice.

Soak the rice for thirty minutes in the summer and an hour in the winter.The rate of the rice and the water-1/5 cups of water per 1 cup of rice


-Step4:Cook the rice.

http://www.wikihow.com/Cook-Rice-in-a-Rice-Cooker

●Appendix

Let's speak the word's of related rice in Jananese !!

・stickiness:  粘り
・sticky:    粘りがある
・chewiness:  こし
・chewy: こしがある
・richness: こく
・rich: こくがある
・consistency of a dough:もちもち感
・doughy: もちもちしてる
・crystal clear: 透明感(澄んだ)
・luster: つや(光沢)
・fluffy: ふっくらしている
・not soggy and taste very good:ほくほく
・firm and elastic: はりのある
・mellow: 芳醇な
・clear-cut: 端正な