Impressions of eating California japonica rice grown in the Americas 2022

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Impressions of eating California japonica rice grown in the Americas 2022

I live in Japan and usually eat Japanese rice, but in the old days when there was a shortage of rice, Japan enthusiastically imported California rice and Thai rice. The California rice I ate at that time was consciously novel at that time, but I wasn't used to eating it, but if I wanted to eat rice now, I wanted to eat European rice.

Rice in Asia is similar to the rice sold in Asia as rice in Asia. European rice has a long, thin silhouette of rice grains, and I really wanted it at the table for the first time in a while.

Rice grown in the Americas as non-washed rice is often similar to Asian rice, but it smells delicious when cooked in a rice cooker, depending on how it is cooked.

 

I hate rice that was milled, and my father's family also produced rice in agriculture. Watermelon, vegetables, and legal tobacco leaves also felt fragrant. I've been a little helper, but it's been a long time ago and I'm about to quit, maybe it's still open.

The impression of eating depends on how delicious the rice is cooked, but the crispness is important for rice, and the degree is important. Not as good as crunchy, but much better than eating messy rice. Rice grown in the Americas with 5KG for less than 2000 yen wants to eat rice collected from rice in Europe this time.

The impression is that the rice grown in the Americas is very delicious! The price is also reasonable.