Introducing "Hatsushimo", which is also called a phantom rice.
It is a representative of Gifu, which is mainly made in the Gifu and Seino districts in the Mino region of Gifu Prefecture. Since 1950 (Showa 25), it has been an encouragement variety in Gifu Prefecture, which has the highest area in Gifu Prefecture, but is also called "phantom rice" because it is rarely cultivated outside the prefecture.
The harvest time was quite slow in Japanese rice, and it was named "Hatsushimo" because it was cultivated slowly until the first frost in mid -November.
Compared to Koshihikari and Sasanishiki, the grains are slightly larger, and even white rice is a little candy and glossy.
Even after the rainy season, the taste is extremely low, the flavor is stable all year round, and it has a solid texture. It has a light taste, has a reputation for being delicious even if it cools down.
It is not well known in the Kanto region, but it is not well known in the Tokai and Kansai regions, and the rice grains are relatively large and the original taste of rice is not lost, so it is well known as a sushi rice. High and often used.
Gluten -free gorstar "Sakura Suri" using such "Hatsushimo" isHerefrom.