It is very popular because it has a good balance of amylose, aminopectin, and protein, which are components of rice, is sticky and elastic, has excellent luster and aroma, and is delicious even when cold.
This Koshihikari was born from the soil and climate of Fukui Prefecture. It is very popular because it has a good balance of amylose, aminopectin, and protein, which are components of rice, is sticky and elastic, has excellent luster and aroma, and is delicious even when cold.
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