Miho Rice - Akita Kocho

Characteristics and taste of Akita Komachi rice series: The original rice is introduced from Akita Prefecture, Japan, where the world famous rice variety "Akita Komachi" is located at the same geographic latitude (42-43 degrees North latitude). The granule is elliptic. Embellish - the natural benefactor has fostered the solid and full, jade-like stone of Mihe Akita small town style. After cooking, the rice grains are bright and moist, tender, white and moist, such as coagulate fat. According to its geographical climate and natural environment, the most suitable for the growth of high quality rice make Meihe Akuta small town moderate and inflexible when cooked, genuflecting say its genuflecting lies in never returning to earth, which is most suitable for making Japanese and Korean dishes. Smooth - rice is plump, dense and full, transparent and translucent. When cooked, the rice grains are soft, oily, tender and lubricated with incomparable fragrance and smoothness. Gan - Raw rice gives off a faint field fragrance. In the process of cooking, a faint fragrance of rice is constantly emitted, making one mouth watering. The food is slightly sweet and light fragrant, like a good tea.