TARIKI-MAI Organic Rice
This is brand is created by 4 young men with adjoining rice farms inherited by their parents with generations of rice farming techniques. The black packaging reflects this robust Boy style of the love of good Rice, taking pride in their product. The name “Tarikami” literally means: “Ta” = Field, & “Riki” = strength. To show the strength in the rice field and to pass on the rice field to the next generation
Altogether, these tasks are “men’s work” for them, with the help of their wives and children. Each has different ideas and a different skill set, and by blending them together, opening up the path for the interesting, fun agriculture of the future.
This Rice is grown using Ehime organic compost (mikan / tangerine) from a nearby juicing factory with sustainable qualities. Ehime Prefecture is renowned for its mikan tangerines, and it has a lot of delicious varieties. Fermented with yeast and lactic acid bacteria, Mikan Bokashi decomposes slowly as the soil heats up, so it doesn’t disturb the chemical balance that rice plants need for their growth.
The rice from plants fertilised with Mikan Bokashi turns out delicious, because the action of the beneficial bacteria produces firmly rooted, heathy rice plants that absorb neither too much nor too little nutrition. Grown using pure water on rice terraces rich in minerals, with abundant sunlight and sea breezes.
The end product is a delicious organic rice with a slight taste of the mikan tangerine.
Place of origin for this organic rice:
Uwa-cho, Ehime Prefecture, Japan
Available Size packages:
Cooking instructions for rice. They very for different families and chefs but generally: Wash the rice with cold water, massaging it gently and continue rinsing and pouring out the water of any dirt or rice bran, or if you prefer you can use a colander. Be careful not to drop grains of rice as this is considered disrespectful to the rice and the farmer who grew it. Fill the bowl of rice with cold water and let it sit for about 1 hour. This soaks the water into the centre of the rice grains, making them cook quicker with less starch. Then empty out all the water that was used for soaking and pour in the appropriate amount for cooking. Generally for 1 cup of white rice, use 1 & ¼ cups of water. Bring to a boil and than cook on low heat for about 20 minutes or until the water is gone. Stir at times so that you don’t burn the bottom of the pot. Turn of the heat and let it steam for about 10 minutes. When the rice is finished take your rice spoon and toss the rice to make it fluffy. Enjoy your rice! Of course this is basic but time and amounts can vary depending on the temperature, the altitude, etc. Once you become used to making rice you will be able to cook with intuition.