Rice, Japanese – Akitakomachi 5 kg

Japanese Rice, Akafuki Akitakomachi, 5 kg

Akitakomachi is a type of rice from Akita Prefecture in northern Japan, renowned for its quality and flavor, as well as its slightly stickier texture and firmer bite compared to 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. You can also use it just like regular cooking rice.

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. Akitakomachi, a highly acclaimed variety of Koshihikari rice and a source of local pride, is grown here. It is prized for its ability to retain its flavor and texture even after it has cooled, 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.

Here at Valfrids, we do things a little differently in the pot. Here’s what we do:
(NOTE: A pressure cooker is great, but if you don’t have one, a saucepan will work just fine)

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 at least 30 minutes! Important to wait a little before you start cooking. It’s okay to wait a little longer—for example, to prepare it in the evening and cook it the next day.
When the rice boils, reduce the heat to low. Let it simmer, covered, for about 20 minutes. Lid on all the time.
After a while, you can even turn off the stove or set the pan aside. Let the rice rest for 20 minutes before eating it.
Feel free to “fluff” the rice with a rice scoop or something similar once it’s done, to loosen it up and stir it around a bit.

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!