Rice variety of Japanese origin, highly valued and appreciated all over the world. It is a small, round, crystalline grain with an amylose content of 16 to 18%.
In the field it is a plant of medium height, with a thin cane and very long leaves. Its cycle is quite long, and its production small.
Culinarily speaking, it is ideal for making Japanese rice balls (Onigiri), it absorbs broths quite well, it has a honeyed texture that makes it special, and whether you eat it just boiled, or if you use it to make brothy rice or pans, its taste will not leave you indifferent. It goes well with fish and shellfish, but the quality of its grain makes it useful for making any rice.

Cocció:

De 18 a 20 minuts