COOKING

1. Pour lots of water in the bowl holding the rice and stir lightly. Throw away the water.

2. Fill the bowl again and using your palm heel, press down on the rice gently and stir to wash it further. Throw away the water. Repeat two or three times. (Photo A)

3. Place the rice into your rice cooker and add the recommended amount of water. (Photo B)

4. Let the rice absorb the water (in summer, for 30 minutes, in winter for around one hour), then switch on the rice cooker. (Photo C)

5. When the rice is done, stir from the bottom up. (Photo D)

STORAGE METHOD

Store rice at 10-15˚C in a dark, low humidity area. A fridge or wine cooler is ideal. Also, to prevent drying, oxidisation and the rice absorbing any odours, keep in an airtight container. Because the flavour will drop over time, please consume imported Japanese rice as quickly as possible.

If you’ve made too much rice, place a cup’s worth in some plastic wrap and store in the freezer. This will keep for about a month. When reheating, place in the microwave with the wrap still attached.