精米したてをお送りしていますので以下の点に注意してください

(1)	計量 できるだけ正確に計量してください。当店では1合のパックのお米も販売しております。 蓋つきのお鍋を用意します。
(2)	洗米 １回目の水は研がずにすぐに捨ててください。最初の水は吸水しやすく時間をかけると糠臭くなります。
(3)	研ぐ　すすぐ ２回目、３回目以降は軽く揉む程度で、強く研ぐとお米の表面にキズができて炊きあがりでくずれたご飯になります。
(4)	浸水（ここがポイント） 洗米後すぐに火を付けないでください。ゆっくりお米に水を吸わせてあげてください。 目安は夏場で１時間、冬場で２時間程度です。
(5)	お鍋を火にかける 最初は強火で沸騰するまで火にかけます。 炊き終わりまで蓋はしたままにしてください。
(6)	火加減を調整 沸騰したら弱火にして10分煮ます
(7)	蒸らす 10分したら火から下して10分蒸らします。 すぐに蓋を開けないでください。
(8)	ほぐし 蒸らしが終わったらなべ底からしゃもじやスプーンでまんべんなくほぐします。
(9)	出来上がり

Since we have sent you freshly milled rice, please note the following points.

(1)	Measurement Measure the amount of rice accurately.
(2)	Washed rice Pour water into the bowl (or container) containing the rice.Immediately discard the water you added to the rice for the first time. The first water is absorbed by the rice. If you don't drain the water right away, the rice will pick up the smell of rice bran and become smelly.
(3)	Sharpen the rice. Rinse the water. When adding water from the second time onward, gently massage the rice. At this time, please be careful not to rub too hard. If you rub the rice too hard, it will damage the rice and cause it to fall apart after cooking.
(4)	Soak the rice in water.（Important） Do not start cooking in the rice cooker immediately after washing rice.Let the rice absorb the water slowly.The time to soak rice in water is about 1 hour in summer and about 2 hours in winter.
(5)	Cook the rice. Steam the rice. Do not open the lid immediately after the rice cooker finishes cooking.Steam for about 30 minutes.
(6)	Loosen the rice. Once the rice has finished steaming, stir gently to loosen the rice evenly from the bottom of the kiln.
(7)	Completion of delicious rice

Precautions when storing cooked rice.
If you keep cooked rice warm for a long time, it will taste bad and turn yellow. We recommend freezing cooked rice.

Since we have sent you freshly milled rice, please note the following points.

(1)	Measurement Measure the amount of rice accurately.
(2)	Washed rice Pour water into the bowl (or container) containing the rice.Immediately discard the water you added to the rice for the first time. The first water is absorbed by the rice. If you don't drain the water right away, the rice will pick up the smell of rice bran and become smelly.
(3)	Sharpen the rice. Rinse the water. When adding water from the second time onward, gently massage the rice. At this time, please be careful not to rub too hard. If you rub the rice too hard, it will damage the rice and cause it to fall apart after cooking.
(4)	Soak the rice in water.（Important） Do not start cooking in the rice cooker immediately after washing rice.Let the rice absorb the water slowly.The time to soak rice in water is about 1 hour in summer and about 2 hours in winter.
(5)	Cook the rice. Place the rice in a heavy-bottom saucepan and add 200ml of water. Bring the rice to the boil over medium heat. Once boiling, reduce the heat to low and simmer for approximately 10 minutes. Keep the lid on until the rice is cooked.
(6)	Steam the rice. Turn the heat off and let the rice stand for 10 minutes to steam with the lid on.
(7)	Fluff the rice. Using a wooden paddle, or spoon if not available, fluff the rice to help the excess moisture evaporate. Serve hot with your favourite Japanese dishes or by itself with rice seasoning if desired.

Precautions when storing cooked rice.
If you keep cooked rice warm for a long time, it will taste bad and turn yellow. We recommend freezing cooked rice.