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.

5 REASONS WHY ASUKU INDIA COULD OBTAIN THE OFFICIAL IMPORT AND SALE LICENSE OF SEED RICE.

  • ASK’s long standing commitment to agriculture
  • ASK's provision of technical know-how to Indian agricultural workers.
  • ASUKU INDIA'S cultural, economic, and technical exchange through food.
  • ASUKU INDIA's efforts to promote Indian agriculture.
  • ASK/ASUKU INDIA's proposal of "the advantages of technological introduction and material import from the other countries including Japan, and pursuit of happiness is India.

The biggest factor may be that ASK/ASUKU INDIA'S expansion including above-mentioned efforts have been highly evaluated by the Indian government as it was along with the local market, and that we have built a trust relationship with the government over the years.

Why our sushi rice is best

Selection of Rice

The first step in the production of sushi rice is choosing the right variety of rice. Sushi rice is typically made from short-grain or medium-grain rice varieties, which are characterized by their sticky texture and high starch content. Japonica rice is the most commonly used type. The sticky texture of sushi rice allows it to hold together, making it easier to handle and eat with chopsticks.

The short-grain rice is particularly sticky because of its high amylopectin (a type of starch) content, which contributes to its moist and tender texture. Regular long-grain rice, such as basmati or jasmine rice, does not work well for sushi due to its lack of stickiness and the difference in texture.

Washing and Soaking

Before cooking, sushi rice must be carefully washed to remove excess starch. If the rice is not rinsed thoroughly, it can become overly sticky or clumpy. The rice should be rinsed in cold water until the water runs clear, which helps to remove the surface starch. This step is crucial for achieving the desired consistency when the rice is cooked.

After washing, the rice is typically soaked in water for about 30 minutes to an hour. This step allows the grains to absorb moisture, ensuring even cooking. If this step is skipped or shortened, the rice can cook unevenly, leading to a less-than-ideal texture.

Cooking Process

Sushi rice is typically cooked using a rice cooker, though it can also be prepared on the stovetop in a pot. The water-to-rice ratio is key to getting the perfect texture. Generally, the ratio is about 1.2 cups of water to 1 cup of rice, but this can vary slightly depending on the type of rice and the cooking method. Once the rice is cooked, it is allowed to steam for about 10-15 minutes to ensure it is soft and fully cooked.

The rice cooker is set to cook the rice gently, preventing it from burning or sticking to the bottom. Some sushi chefs use specialized sushi rice cookers, which are designed to cook the rice to the perfect consistency for sushi.

Seasoning the Rice

Once the rice is cooked, it is transferred into a Hangiri, a traditional wooden bowl, or any large flat container. While the rice is still warm, it is seasoned with a mixture of rice vinegar, sugar, and salt. This seasoning gives the sushi rice its characteristic slightly tangy, sweet flavor. The vinegar used is typically unseasoned rice vinegar, but some recipes may call for a specific brand or type of vinegar.

The seasoning mixture is prepared by gently heating rice vinegar with sugar and salt until they dissolve, but it is not boiled. The rice vinegar helps preserve the rice and adds a delicate acidity that balances the sweetness of the sugar.

Mixing and Cooling

The seasoned rice is carefully mixed with a flat, wooden paddle or a special fan in a technique known as "cutting" the rice, which prevents the rice from becoming mushy. This step ensures that the vinegar is evenly distributed without breaking the rice grains.

The rice should then be cooled to room temperature. Cooling it too quickly, such as in the refrigerator, can alter the texture and taste. Traditionally, sushi rice is fanned while it cools, which gives it a glossy appearance and helps it reach the perfect texture for sushi preparation.

HOW YOU USE OUR SUSHI RICE

Sushi rice is incredibly versatile and forms the base of many popular dishes in Japanese cuisine. Below are some of the most common ways it is used:

Sushi (Nigiri and Maki)

  • 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.
  • 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.
  • 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.

Sushi Pizza or Sushi Burritos

In more contemporary or fusion dishes, sushi rice is sometimes used as the base for sushi pizza, where a crispy rice crust is topped with raw fish, avocado, and sauces. Sushi rice can also be incorporated into larger burrito-like rolls, known as sushi burritos.

WHY CHOSE OUR 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.

  • 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.

  • Gluten
    Free

    For those with gluten sensitivities or celiac disease, sushi rice is a great gluten-free option. Since sushi rice is naturally gluten-free and prepared without wheat or gluten-containing ingredients, it can be safely consumed by people avoiding gluten.

  • 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.

  • Provides Essential Nutrients

    Sushi rice is a good source of minerals like magnesium, iron, and phosphorus. While it is not as nutrient-dense as whole grains, sushi rice can still provide a small amount of essential nutrients when eaten as part of a balanced diet.

Cultural Significance of Sushi Rice

In Japan, sushi rice is much more than just a food ingredient; it is a symbol of hospitality, respect, and tradition. Making sushi rice is a careful and deliberate process that requires skill and patience. The art of preparing sushi rice is passed down from generation to generation, and it forms the foundation of many traditional Japanese meals. It is often prepared for special occasions, family gatherings, and celebrations, marking important moments in life.

The importance of sushi rice is reflected in its role during Shinto ceremonies, where it is offered to the gods as a symbol of prosperity and abundance.