Yumepirika Authentic Japanese White Rice, Traditional, 4-Pounds

I do not know why they never restock again. Yemepirika taste much better than Koshihikari. (No matter where I purchased from). Though, Chinese Wuchang Rice taste even better than that. However, only when I have vacation in China, at home, I could got some Wuchang rice.

Best sushi rice I have found. More moist than most.

You won't be disappointed

Delicious rice from Hokkaido, currently very popular and "fashionable" in Japan.

I consider myself an adventurous cook. My kitchen contains things like Moroccan and curry spices, six kinds of vinegar, and preserved lemons. Since there seem to be as many varieties of rice as there are of apples, I was thrilled to try something else new to me. I was not disappointed.There are no English cooking instructions on the package. From seeing the numbers 9 and 12 on the package, I did figure out the number of minutes the rice needed to cook. I took a chance and used the method for plain old grocery store Mahatma, and used a 2:1 ratio of water to rice, added the rice when the water boiled, covered it, and let it cook on low for 12 minutes. The rice is very different from long grain white rice, but it's delicious. It's a very short grained, very sticky rice that actually has flavor. I let it cool, mixed in a can of tuna, dressed it with Chinese black vinegar, and had a fabulous and very easy lunch, with leftovers. I'll make the same thing again, but will add vegetables and maybe a bit of preserved lemon.There are a lot of possibilities for dishes using this rice. I'd like to try risotto and rice pudding. The hefty amount of starch will lend itself well to those two dishes. If you want to use it in a recipe in which a drier rice is required, you could rinse it a la basmati rice. There's nothing wrong with it as a side dish, either!I'm delighted with this product, even if the lack of English cooking instructions was a bit intimidating.Update:I tried cooking a batch in my Black Friday Instant Pot. It came out perfectly as follows. I did not rinse the rice, as I wanted it as sticky as possible.Pot in pot--stainless bowl, with I 1/3 cups of filtered water and slightly less than one cup of rice. Bowl on trivet, 2 cups of water in the bottom of the pot. Manual for 4 minutes, NPR for 7, rested for 15. Perfect!

While I'm as lily white as can be, I still like using a rice cooker the Asian way for my rice. This rice is no exception and cooked up nicely in mine. The biggest problem is that the directions on the red packaging are mostly in Japanese with an English sticker and there was little to no information on how to actually cook it. The instructions mostly told me to use rice up quickly once opened as it can spoil as well as do not eat the antioxidant pack inside each individual pack.I began by rinsing the one of the included, individually wrapped four 450 gram/1 pound packages (a little over three cups) through a strainer. I had another bag of similar Japanese rice which did give me guidance, however, which suggested a ratio of 1.2 cups of water, so I used approximately 3.6 cups of water in the rice maker. I let the rice sit 30-45 minutes in the rice maker with water before plugging it in and turning it on (for colder drier climates up to 2 hours is recommended.)After about 25 minutes cooking time and the switch popping, I had fluffy rice with just the right consistency. I had made some Japanese  S&B Golden Curry Sauce Mix, Mild, 8.4-Ounce  with chicken to top the rice and it was excellent. Sparkly white with just the right amount of stickiness. It's definitely different than the rice we're used to in America, as these are very small short grains. Nonetheless, I ate it with my father and we both loved it.The biggest issue with this imported rice is the price. At over five times the price of specialty rices I can get here in California, I'm not sure if I can justify future purchases. For this reason and the poor English instructions, I'm docking it one star. It is an extravagance to have in the US.

We tried this out for supper (paired with Trader Joe's frozen Mandarin Chicken entree) and were very pleased with the results, Although the directions on the bag were mostly in Japanese, there were some brief directions for cooking the rice in a rice cooker or a microwave ... neither of which we have at the moment. Not to worry; I measured out the contents of one of the one-pound packages; it came to a smidge under three cups of rice. This is the best way to cook rice, incidentally - without the use of a special rice cooker: Soak the rice in water for about half an hour, then drain thoroughly, and pour in three cups of boiling water ... and simmer in a covered saucepan over low heat. (This makes excellent rice for use the following day in making fried rice.)This rice came out very well, with an absolutely luscious taste - although it was as noted - sticky, in that it tended to clump together. An advantage when eating with chopsticks, which is why this kind of rice is very popular in Japan. The individual grains of raw rice are very, very short - shorter than practically any other rice that I have ever seen available in the US market. It would be absolutely perfect for making sushi with ... or even rice pudding.