Name: Genuine Product (1KG Japanese Rice Makes KIMBIP
Brand: OEM
Price: 7.45 SGD
Availability: InStock

1kg JAPANESE RICE MADE KIMBIP

* Japonica rice grains are round, regular and plump; fragrant sticky rice due to its lower amylose content and contains amylopec, when cooked, white rice grains, delicate aroma, round like Pearls look extremely beautiful. Even when cooled, the rice grains still retain their inherent flexibility. 
* Therefore, Japonica is the main food in Japanese meals. 
* Japonica rice contains many antioxidant compounds, rich in minerals that are beneficial to the body such as manesium, selenium to help regenerate energy from protein and starch, supporting the immune system. And balance the amount of sugar in the color is extremely good for people with asthma, low blood pressure, reducing the risk of cardiovascular diseases, cancer, liver disease., Promote metabolism, strengthen the body's resistance, maintain the health of the nervous system and bones and joints. 

Some dishes from rice cooked from this rice can be mentioned as rice balls, seafood mixed rice, vegetables, sushi.... 

How to cook Japanese rice Japonica 
- Step 1: Measure rice as needed 
- - Step 2: Wash the rice 2 times with clean water (do not wash for long so that the rice loses nutrients) 
- - Step 3: Pour water according to the ratio of every 1 cup of rice, add 1 cup of water is just enough. 
- Step 4: Soak the rice about 30 minutes before cooking to make the rice soft and supple 
Step 5: Press the cooking button as usual. 

Some notes when using Japanese rice Japonica 
- - When cooking rice, adding a little salt will help the rice be beautiful, golden to limit sticky rice, burning at the bottom of the pot and seasoning rice grains. 
- - Cooking rice must use boiling water, this sounds simple but not everyone does it. Cooking rice with boiling water is the most scientific method, so the amount of Vitamin B1 in rice will not be lost, while ensuring the quality of rice and cooked rice is delicious. 

>> Discover how to use Japanese rice as sushi 
B1: cook rice according to the instructions above 
B2: While waiting for the rice to cook, boil the rice vinegar, add salt and sugar and let the mixture cool on. After the rice is cooked, you should pour the vinegar mixture in and mix it well, then cover it with a towel to ensure hygiene. 
B3: Preliminary processing of other ingredients (cucumber, tuna, carrot, crab stick... to your liking) 
B4: sushi roll: 
+ Spread bamboo blinds on a clean table, followed by a piece of seaweed, note that the inside is rough, the surface is smooth outside. 
+ + Rinse the rice in the middle of the seaweed plate, if you are not familiar with your hands, you should use a support tool to ensure that the number of rice per roll is the same. At this time, because you use Japanese rice as sushi, the rice grains are still flexible and stick well. When spreading the rice, you need to pay attention to spread it evenly and leave it about 2 cm from the edge. 
+ Arrange fish, cucumber in the middle of rice. Note, you can mix all the top kernels into