Japonicarice
- Japonica rice/ Sushi rice/Round rice
- Broken: 5% max
- Moisture: 14% max
- Damaged and discolored kernels:0.5% max
- Yellow kernels: 0.5% max
- Paddy kernels: 5seeds/KGmax
- Chalky kernels: 4.5% max
- Immature kernels: 0.3% max
- Red kernels: 0.1% max
- Average Grain length: 5.00mmmax
- Average Grain Width: 3.00mmmax
- Milling degree: Well milled andpolished
Hakumai (white rice) generallyrefers to polished short-grain Japonica rice and has been astaple of the Japanese diet since ancient times. Forming part ofthe traditional Japanese meal combination along with miso soupand tsukemono, hakumai is a highly nutritious source of protein,fibre, vitamin B, calcium and iron. As well as being easier todigest than genmai, hakumai's glutinous texture means that it iseasy to pick up with chopsticks and its mild taste makes it aperfect accompaniment to almost any food.
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as: - Packing 1kg, 2kgs, 5kgs, 25kgs ... - Material cover PP, PA, PE ... - Providing vacuum-bagged products. - Depending on the needs and objectives of clients to customize bag and bag's design - Packing System is entirely enclosed to ensure Food Safety and Hygiene Standard - Packaging capacity reaches 1000tons/ day |
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contract, 70% after receiving the draft B/L. |
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COOKINGINSTRUCTIONS
>>>Soaking: soak rice in water for 30 mins to 1 hour before cooking. It takeslonger time if the temperature of water islower.
>>>Washing: wash rice under the water rapidly by hand, and throw away waterright after washing. Rinse rice about 1-2times.
>>>Amount of water: the amount of water is in accordance with a rice cooker pot or1.4 time of rice in weight.
>>>Cooking: the rice is cooked as per as a rice cooker.
>>>Steaming: after cooking, keep rice cooker for 15 mins without opening thecover for steaming.
>>>Softening: after steaming, open the cover and mix the rice quickly forexposing excess moistures.
>>>Preservation: best to eat right after cooking.
