Hatsushimo rice from Gifu
Gifu prefecture rice first frost (Hatsushimo) are cultivated mainly in West Tono,Mino, Gifu Prefecture, Japan. It has been known for high quality and great grain because it has been harvested when having first frost. Hatsushimo rice are fertile with abundant water of the Kiso – river flowing through Gifu Prefecture. This rice - called as “Rice of dreams”, is tasty and sticky when cooked.
Because grain is large, sweet but not too sticky, it is still very tasteful in cool conditions. Therefore, Hatsushimo rice are usually used for making sushi in Japan. Its quality and taste is not changed throughout the year.
Manufacturing Process
Excellent vacuum packing
Masu cup is has been used in Japan for centuries to celebrate life, love, friendship and hapiness.
From that hint, we have developed “Masumai” - Rice with shape of Masu.
It can be used not only as a souvenir & novelty item but also as emergency food. In addition, it is possible for us to produce and design according to customer’s requirement.
In additions, we use Vacuum packing to extend the shelf life of rice and, with flexible package forms, to reduce the volume of contents and package.
It is preferable to use Masumai when:
- A gift to thank customers.
- A memorable gift to visitor at exhibition or campaign.
- Celebration events such as initiation ceremony, wedding...
How to cook
1. Washed Rice
Pour the rice into a bowl, preferably glass because the starch doesn't stick to it. Submerge the rice in the water.
Wash and stir 3 to 4 times, repeat until get all the milky dirt off (3-5 minutes)
2. Soaking
Soaking helps to increase the penetration of water into the rice and to heat conduction.
-With normal temperature 5℃ in 120 minutes (winter), 30 minutes (summer)
Note: It is not good to soak rice in a long time.
In case soak rice more than 18~20℃, bacteria will cause of bad smell.
3. Steam
By steaming, moisture will effectively enter into the core of rice. Therefore, rice become more delicious.
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