The Japan Timesのインスタグラム(thejapantimes) - 10月26日 14時05分

"Shinmai," an official term designated by the Ministry of Agriculture, Forestry and Fisheries in the Japanese Agricultural Standard (JAS) system, is the rice harvested, processed and packaged for sale in the current year, up until December 31. Shinmai grains are more porous than aged rice, so that when it’s cooked it has a more glutinous, sticky and plump texture. And it has a fresher, cleaner taste and is subtly sweeter than older rice. Visit our website for a recipe for "shio musubi" (salted rice ball) made with shinmai rice. (Makiko Itoh photos)
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#Japan #food #rice #recipe #delicious #instafood #cooking #ご飯 #米 #おにぎり #食べ物 #料理 #新米 #日本料理 #美味しい #? #?

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