Rice, Japanese – Akafuki Akitakomachi 2 kg

Japanese rice, Akafuki Akitakomachi 2 kg

Akitakomachi is a locally grown rice in the Akita prefecture of northern Japan and is famous for its quality and flavor, slightly stickier texture and more chewing resistance than other rice varieties. It is a high-quality traditional rice, known for its nutty flavor and sticky texture – an indispensable part of Japanese food culture. A versatile Japanese rice that is perfect for Sushi or onigiri.

Akita – a region known for its rice

Akita is a prefecture with a long tradition of rice cultivation, thanks to its clean water and ideal climate. Here, Akitakomachi, a celebrated variety of Koshihikari rice, grows as a local pride. It’s prized for its ability to retain its flavor and texture, even when chilled, making it perfect for everything from sushi to onigiri and bento boxes.

Akitakomachi rice offers a mild, nutty flavor and a stickiness that makes it easy to shape into Japanese dishes. Use it to:
Create sushi with authentic flavor and texture that holds together perfectly.
Form onigiri, the classic Japanese rice balls that are both flavorful and easy to carry.
Pack bento boxes with rice that retains its quality and texture, even when served cold.
Cook non-Japanese food, such as Korean, or even Western.

Cook the rice like this

This is what it says on the bag, how to cook the Akitakomachi rice with simplicity:
Rice cooker: Use 1.2 dl of water for every 1 dl of rice.
Saucepan: Boil 1 dl of rice with 1 dl of water. Simmer under a lid for 20 minutes, then rest away from the heat for another 20 minutes.

We at Valfrids do it a little differently in the saucepan. Here’s what we do:

Wash the rice once or twice in the pan (rinse it).
You need the right amount of water in relation to the rice:
1 dl rice, 1.7 dl water
3 dl rice, 5 dl water

Or to taste, if you want it a little harder, reduce the amount of water!

Add water, wait 30 min! Important to wait a little before you start cooking.
When the rice boils, reduce the heat to low. After a while, you can even turn off the stove or set the pan aside. Lid on all the time.
Simmer under a lid for 20 minutes, then rest away from the heat for another 20 minutes.
Try your hand at it. Once you’ve found your recipe, write it down and do it the same way every time to get perfect rice!