TANIFUJI: SUSHI RICE

ABOUT TANIFUJI RICE

ASK, a rice Manufacturing Company representing Yamagata, has launched ASUKU INDIA as a local subsidiary in India to improve the environment around and production efficiency of Indian farmers, as well as to propagate wonderful Japanese food culture. Rice is the center of agriculture as well as the center of Japanese food. As it is eaten every day, it is essential to be safe and reliable. The project has started to contribute to Indian agriculture by utilizing the know-how gained from many years of research and development by research specialists. After selecting the suitable land in terms of climate and soil conditions required for Japanese variety rice, and conducting a cultivation test, executed an agreement with a farmer in Kaithal towards full-scale cultivation. The cultivated rice is sold in India under ASUKU INDIA'S official license for importing and sale of seed rice. Our sushi rice brand name is Tanifuji. Sushi rice, known as shari (しゃり) in Japanese, is one of the most iconic ingredients in Japanese cuisine, forming the base of many classic dishes like sushi, nigiri, and chirashi. Unlike standard rice, sushi rice has a unique preparation process and flavor profile due to its seasoning with a mixture of vinegar, sugar, and salt. Sushi rice not only plays an important culinary role but also carries cultural significance in Japan. Below, we explore its production process, various uses, health benefits, and more.

OUR PRODUCT

TANIFUJI SUSHI RICE 5KG

Sushi rice, known as shari (しゃり) in Japanese, is one of the most iconic ingredients in Japanese cuisine, forming the base of many classic dishes like sushi, nigiri, and chirashi. Unlike standard rice, sushi rice has a unique preparation process and flavor profile due to its seasoning with a mixture of vinegar, sugar, and salt.
TANIFUJI SUSHI RICE 1KG

Sushi rice, known as shari (しゃり) in Japanese, is one of the most iconic ingredients in Japanese cuisine, forming the base of many classic dishes like sushi, nigiri, and chirashi. Unlike standard rice, sushi rice has a unique preparation process and flavor profile due to its seasoning with a mixture of vinegar, sugar, and salt.

BENEFITS OF SUSHI RICE

Rich Source of Energy

Sushi rice is a rich source of complex carbohydrates, which are broken down into glucose and provide a steady supply of energy throughout the day. The carbohydrates in sushi rice are easily digested, making it a great food to sustain energy levels.

Digestive Health

The vinegar in sushi rice has been linked to improved digestion. It is thought to promote the growth of beneficial bacteria in the gut, which can help maintain a healthy digestive system. Vinegar can also aid in the digestion of proteins and fats, making sushi a light and easy-to-digest meal.

Low in Fat

Sushi rice is naturally low in fat, making it a healthy option for those who are watching their fat intake. The absence of added fats in the cooking process makes sushi rice a relatively low-calorie food.

RECIPE MADE FROM SUSHI RICE

Sushi (Nigiri and Maki)

1. Nigiri: This is perhaps the most straightforward use of sushi rice. A small mound of rice is hand-formed and topped with a slice of raw fish, often garnished with wasabi or a slice of pickled ginger. The sticky nature of the rice helps it hold the fish in place, creating a perfect bite-sized portion.

2. Maki: Sushi rice is often used in maki rolls, where it is spread over a sheet of nori (seaweed) and topped with various fillings, such as fish, vegetables, or even egg. The rice and fillings are then rolled up and sliced into pieces.

3. Temaki: Temaki is a type of hand roll where sushi rice and various fillings are wrapped in a cone of nori. This is a more casual and easy-to-eat form of sushi, often served in sushi restaurants or made at home.

Chirashi (Sushi Bowl)

Sushi rice is often served in a chirashi bowl, where it is topped with various raw fish, pickled vegetables, egg slices, and other garnishes. Chirashi is a more informal and comforting dish compared to traditional sushi and allows for a variety of toppings.

Onigiri (Rice Balls)

Sushi rice can also be used to make onigiri—rice balls filled with ingredients such as pickled plums (umeboshi), tuna, or other fillings. The rice is shaped into triangular or oval forms and can be wrapped with nori for easy handling. Onigiri is a popular snack or lunch item in Japan.

Donburi

Sushi rice is occasionally used as the base for a donburi dish, where the rice is topped with a variety of proteins, such as beef (gyudon), chicken (oyakodon), or seafood. The sticky, slightly sweet flavor of sushi rice adds a unique texture to these hearty bowls.

CULTIVATION PROCESS OF SUSHI RICE

1. Cultivation of Rice:

Location: Sushi rice, or shari, is a specific type of short-grain or medium-grain rice. It is traditionally grown in regions with fertile soil, abundant water, and a temperate climate, such as Japan and parts of the United States and Italy.

Planting: The rice is usually planted in flooded rice paddies, where the seedlings are first grown in nurseries and later transplanted into the paddy fields.

2. Growing and Maturing:

Growth Time: The rice plants require a growing season of several months, usually from spring to late summer. During this period, the rice plants are nurtured with consistent care, such as water management and pest control.

Maturation: The rice plants mature and produce rice grains that need to be fully ripened before harvest.

3. Harvesting:

Timing: Harvesting typically occurs when the rice grains have fully ripened and turned golden brown, signaling they are ready for harvest. This usually happens in late summer to early fall.

Method: The rice is harvested either by hand or by machine, depending on the region and scale of production. In some traditional settings, farmers still hand-harvest the rice, cutting the stalks and bundling them.

4. Drying:

Drying Process: After the rice is harvested, it needs to be dried. The harvested rice is often hung or laid out in the sun or placed in drying machines to reduce moisture content. This ensures that the rice grains are preserved and safe to store.

Storage: After drying, the rice is stored in cool, dry conditions to prevent mold growth

5. Milling (Polishing):

Removing Husk: The harvested rice is often milled to remove the husk. Sushi rice is typically white rice, meaning that most of the outer bran layer is removed to ensure it has the right texture for sushi. Precision

Milling: In sushi rice, the polishing process is done carefully to leave just the right amount of the outer layer for the perfect texture when cooked. Excess milling can result in rice that is too dry, while under-milling can lead to a grainy texture.

6. Washing and Soaking:

Before cooking sushi rice, it is crucial to wash the rice thoroughly to remove excess starch. This prevents the rice from becoming too sticky or clumpy when cooked. The rice is also soaked for 30 minutes to an hour before cooking to ensure even cooking and a desirable texture.